Fermenting, rising, and proofing time:
overnight, then 1 1⁄2 hrs

Ingredients:
For the starter
1 cup rye flour
2⁄3 cup plain yogurt
1 tsp dried yeast
1 tbsp molasses

For the dough:
1 cup rye flour
1 1⁄2 cups bread flour, plus extra for dusting
2 tsp salt
½ cup hazelnuts, toasted, and coarsely
chopped
¼ cup raisins
vegetable oil, for greasing
1 egg, beaten

Method:
1 In a bowl, mix all the starter ingredients together with 1 cup lukewarm water. Cover and leave overnight. When you look at it the next day, it should be bubbling.

2 For the dough, mix the flours together with the salt, then stir into the starter. Mix to make a dough, adding extra water if required. Turn out onto a floured surface and knead for 5–10 minutes, or until smooth and springy.

3 Stretch out the dough to a rough rectangle, scatter the hazelnuts and raisins on top, fold it over, and knead gently to incorporate. Shape into a ball and place in an oiled bowl, covered with plastic wrap. Leave in a warm place for 1 hour, until doubled in size.

4 Flour a baking sheet. Lightly knead the dough again, then form it into a shape like a football. Lift onto the sheet, cover loosely with plastic wrap, and leave to rise again for another 30 minutes.

5 Preheat the oven to 425°F (220°C). Brush the loaf with egg and slash along its length. Bake for 20 minutes. Reduce to 400°F (200°C) and bake for 20–30 minutes, until dark golden. Leave to cool on a wire rack.

STORE:
This rye bread will keep, wrapped in paper, for 2–3 days.

BAKER’S TIP:
Rye bread makes a healthy alternative to sandwich bread. It is denser in the crumb, so makes a more substantial bite. The addition of a variety of seeds, nuts, and fruit brings crunch, extra nutrition, and texture to the finished bread. It is especially delicious with roast beef and pickles, or with cheese.

Hazelnut and Raisin Rye Bread