Cherry, fennel and rye loaf
Into this goes:
strong white flour, fine rye flour (didn’t have this so just sieved a bit of regular rye flour), salt, fennel seads, rye leaven, water, fresh yeast, dried cherries, cooked and soaked rye grains and white poppy seeds for dusting on the top (didn’t have them so used some golden linseeds).
The recipe is reasonably easy to follow but you have to start the day before to cook and soak the rye grains. Rye grains aren’t the easiest of thing to buy but I managed to find some in London yesterday, in an emporium where they charge £2.49 for a small sourdough loaf. The rye grains were only £1.39 and 500g will go a long way. Dried cherries are the most expensive ingredient in this loaf and I think as such might be the restricting element to making it again, so I might practise with raisins until it improves.
So pictures of what happened are down below. The dough was never soft as described in the recipe, being quite hard and resistant, and also cold to the touch. I did put it in the oven with the ‘dough rising’ setting on for a few minutes to raise the temperature while it rested for the first hour, but not enough to heat the dough. It was left to rise on the baking tray for longer than the recipe said, but I don’t think that’s inhibited it in any way.