Fruit and Nut Rye

There is something about truly wholesome food that feeds the soul. A simple seasonal dish, fruit and vegetables picked at their best. Honest food that nourishes, heals and restores.

It could be something as simple as revitalising an appetite or tantalising those taste buds. Inspiring to cook better. I was watching a cooking programme the other day and got so excited about the simple ingredients the chef was using. The presentation was beautiful, the colours, the textures and also the fact that it took just a few minutes to prepare.

Food is exciting. It can be wonderfully vibrant. It brings people together. The textures, the smells, the colours all mixed together can do so much. As I quite often write, it doesn’t have to be complicated, and it doesn’t have to take half a day to prepare.

Packets don’t have the same effect. Jars are unlikely to as well. Fruit and vegetables with their genetic diversity dumbed down for convenience and then stored for great lengths of time do not have the same qualities and effects of their seasonal local heirloom variety counterparts.

I love sweet things, and don’t have any issue with sweet recipes in moderation. However I do think that in our society sugar is being used as a substitute for taste. Salt is right along side it. A product lacking in flavour, health, anything nourishing what so ever will be added to. What with? Sugar and or salt. It deadens the taste buds, you want more, your satisfaction levels get confused and more gets consumed. Using ingredients that are easily identifiable, and letting their real flavours shine through brings dishes to the table that make a person smile.

Listen closely to a small child with their favourite simple piece of fruit, and more often than not, slow enjoyable eating sounds will be heard. A sun kissed strawberry brings nothing but happy slurps and red stained fingers and mouth. Taste buds heightened and ignited. A lesser strawberry would still be consumed, but leaving no satisfaction, taste buds lying dormant and on finishing it, you’ve already forgotten about it and moved on.

Bread is no different. For this bread I wanted something that nourished every part of me. A couple of slices for breakfast that would leave my taste buds awakened and my body energized.

Fruit and Nut Rye

300g starter

200g strong bakers flour

100g rye flour

50g linseed

100g sultanas

50g chopped pecans

25g unprocessed wheat bran

1 tsp dark malt flour

275mls (approx) water

1 1/2 tsp salt

handful of raw almonds

Mix all ingredients together except the salt. Resting period for about 40 minutes. Add the salt and mix again. Two long proves with a quick knead in between. Shape or pop in an oiled loaf tin, making sure you throw in a handful of whole raw almonds at the bottom of the tin and bake at 240C with plenty of steam. I baked this one for about 40 minutes. Then gently flipped the loaf out of the tin and into the oven again for another 5 or so minutes, bottom side up, to toast the almonds a little more. Cool on a rack, then wrap and leave over night before cutting into.

This post submitted to the wonderful yeastspotting

33 thoughts on “Fruit and Nut Rye

  1. That is so true. I never thought about that before.. children do eat slowly, and smack their lips and say good or yuk. they really taste it and i so agree about sugar and salt good whole clean food is the best way this loaf has an amazing colour and texture,, simple too!


  2. Beautiful looking loaf, Brydie, it’s almost Christmassy!

    The conspiracy theorist in me has always believed that the massive amounts of salt and sugar in processed foods is part of a ploy to mess with our appetites and consequently make us eat more!


  3. That looks like seriously hippy fare 🙂 Have you ever tried putting freshly sprouted grain into your bread, that is also a lovely ingredient to work with. Alfalfa, mung, broccoli etc. I do like the almonds on the bottom of the loaf – in fact I love the whole Gestalt of your bread !!


    • I still haven’t played with the sprouted grains yet. I know Dan the Man makes reference to them quite a bit, but I”ve been a little nervous trying it out. Definitely on my list of things to conquer though!


  4. I’d like to print this post and have it distributed to schools and families everywhere 🙂 It sums up so much of what I believe and love about food, and it is sad that so much of that basic enjoyment, and the fun and pleasure associated with ‘real’ food, is forgotten by some.

    Clearly, not by you or your family – and this bread is yet more proof of that!


  5. Ah, good day for me to read this… I made some fresh pesto from scratch for the first time in many years. Had first learned when living in Genova as an 18 year old au pair, Liguria being the home of pesto, I was right into it with my mortar and pestle.

    Our local fruit and veggie ‘barn’ is much better than the supermarket. And I am totally with you on the sugar and salt situation. We’re on an anti-cereal, smoothies for breakfast kick here.

    Will be reading your blog carefully when I commence my bread making career!


  6. What a thought-provoking post. I’m very anti to packets and jars. Unless it’s Vegemite or peanut butter. And don’t even get me started on frozen dinners. No way! I must admit I do use salt, rather generously at times, but I guess the fact that we rarely eat out and hardly ever eat packaged stuff makes my usage of salt a little more forgiving. Your bread looks glorious. Could I have my piece with some butter please?


  7. Your bread is as usual- filled to the top with goodness.
    I enjoyed your view on real foods and children. You make a great spokewoman for slow food cooking.
    Thanks for the recipe and inspiration!


  8. i heartily agree with you on all counts..i look at all the over processed food in the aisles of supermarkets and wonder about the whole time saving convenience food industry..

    i love your loaf of bread which represents the antithesis of that other world..


  9. I love this sort of bread or toast for breakfast with a slice of good sharp cheese – perfect start for the day! I use more salt these days than I used to – probably started to follow recipes more closely – and I think I have got more of a taste for it so I am trying to use it less again where I can! Sometimes I look at sylvia with her plain unseasoned kiddie dinner and think she has it right!


  10. so, so true about kids!! they also have the full factor, if they are full they stop which unfortunately we lose along the way.

    despite my baking my kids never get sweets or baked cakes for school or kinder. the other day was “nude food day” at school and my preppy was telling me that so many people have chips & sweets in their lunchboxes..everyday!

    not good


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