Rustic Rye Bread with Dried Plums and Maple Leaves

This rustic rye bread, infused with the unique flavors of dried plums and caraway seeds, is a perfect accompaniment to any meal. Its distinct aroma and flavor come from the blend of fine ingredients and an extended fermentation process. Crafted with care and tradition, this bread is often cooked using a special earthenware pot, adding an authentic touch to the process. The use of juniper berries and maple leaves in the baking process enhances its earthy notes, bringing forward a unique taste profile. By baking it to a dark crust, it achieves an irresistible texture that's crispy on the outside and soft on the inside. This bread requires patience due to its long preparation and cooking time, yet the end result is richly rewarding. Enjoy it freshly baked with soft butter, or pair it with your favorite cheese or charcuterie. Its distinct flavors are not only a delight to the palate but also invoke a sense of culinary tradition. This bread is an invitation to dive into a classic baking experience that celebrates simple, yet profound flavors.

Ingredients

Main Ingredients

500 g plain flour
425 g water
100 g starter dough
50 g dried plums, chopped
10 g salt
10 g caraway seeds

For Baking

Maple leaves
Crushed juniper berries

Preparation Time

Total Time: 500 minutes (approximately 8 hours 20 minutes)

Step-by-Step Instruction

**Combine** the starter dough with water in a large mixing bowl, stirring until the starter is fully dissolved.
**Add** the plain flour into the water-starter mixture gradually. Mix well until a consistent dough forms.
**Incorporate** the salt and chopped dried plums into the dough, enhancing the bread's flavor profile.
**Sprinkle** in the caraway seeds and mix thoroughly to distribute evenly throughout the dough.
**Knead** the dough for about 5 minutes, ensuring all ingredients are well combined.
**Let** the dough rest and ferment in a warm place, covered with a clean cloth, for 6-12 hours until it develops a slightly sour aroma.
Prepare an earthenware baking dish or “pīle” if available, otherwise use a standard baking bread tin.
**Line** the bottom of your baking dish with maple leaves, and dust with ground juniper berries.
**Shape** the fermented dough into a loaf and place it carefully onto the prepared leaves and berries.
If you're baking traditionally, bake the loaf over a campfire for authentic flavors.
**Alternatively,** preheat your oven to 220°C (428°F) for home baking.
**Place** the loaf in the oven and bake until the crust turns a deep brown, typically 40-50 minutes.
Keep an eye on the crust; it should darken significantly but not burn.
**Remove** the bread from the oven and let it cool on a wire rack.
**Allow** the loaf to cool completely before slicing, ensuring a perfect crumb structure.
**Slice** your bread with a sharp serrated knife for neat, consistent pieces.
Once cooled, this bread can be stored wrapped in a cloth or bread bag to maintain freshness.
For a variation, consider adding nuts or seeds to the dough for extra crunch.
Enjoy this bread as a side to soups, salads, or as a hearty sandwich base.
**Serve** with your favorite accompaniments and enjoy with friends and family.

Tips

**Substitute whole wheat flour** for a nuttier, denser texture.
**Use dried figs** instead of plums for a different fruit flavor.
If caraway seeds aren't to your taste, try fennel or anise seeds as alternatives.
**Experiment with herbs** like rosemary or thyme for a herbed version.
For a softer crust, wrap the loaf in a damp cloth while it cools.

Nutritions

Calories: Approximately 180 per slice
Protein: 5 g
Fats: 1 g
Carbs: 36 g

Variations

**Gluten-Free**: Use a gluten-free flour mix and adjust rising agents as needed.
**Vegan**: This bread is naturally vegan, but ensure any additional toppings or pairings are also plant-based.

Serving Suggestions

Pair with creamy cheeses like brie or camembert.
Complement with a spicy charcuterie selection.
Serve alongside hearty soups like lentil or vegetable stew.

Best Places

The Bread Ahead Bakery - Known for rustic and artisan loaves. Location: 21 Sidcup Road, London, UK.
Le Grenier à Pain - Delight in traditional breads with a French twist. Location: 127 Rue Caulaincourt, Paris, France.
Bageriet Brunkager - Specializes in traditional Scandinavian bread. Location: Skindergade 30, Copenhagen, Denmark.
Sullivan Street Bakery - Offers a variety of bread with exceptional crust. Location: 533 W 47th St, New York, USA.
Hansel and Gretel - A quaint bakery, perfect for traditional loaves. Location: Luitpoldstraße 3, Munich, Germany.
Rustica Sourdough Bakery - Famous for its high-quality sourdough. Location: 387 Clarendon Street, Melbourne, Australia.
Pendragon Bakery - Offers unique flavors with a seasonal twist. Location: 124 Water St, Vancouver, Canada.
Bonticou Crag Bakery - Traditional menu with premium ingredients. Location: 108 Main St, New Paltz, USA.
Pane e Salame - Italian-styled bread served with artisanal flair. Location: 69 Via di Monte Testaccio, Rome, Italy.
Zopf & Zöpfli - Specializes in Swiss artisan bread. Location: Limmatstrasse 219, Zurich, Switzerland.