TASTEscape: Norway

Great British Chefs - Celebrity Cruises partner

30 September 2016

Alesund, Norway

This TASTEscape destination guide produced in partnership with Great British Chefs delves into Norway's flavoursome treats, including cured meats and rural fruit foraging. Hungry? We have the perfect recipe for you to try.

Recipe: Fruit Rye Bread

Packed with nuts, seeds and fruit, this Scandinavian bread is perfect as an afternoon snack to lift energy levels. There’s plenty to share around if you have guests. Recipe courtesy of Great British Chef, Christoffer Hruskova.

Information

Course: Side
Difficulty: Medium
Serves: 12
Time: 3 hrs (plus 48 hrs for the starter)

Ingredients

Starter

600g of water
200g of flour

Fruit bread mix

360g of cracked rye, soaked
225g of rye flour
45g of rye flakes
225g of water
22g of flour
22g of water
25g of linseed
35g of sunflower seeds
14g of fine sea salt

Fruit nut mix

160g of hazelnuts, roughly chopped
270g of prunes, roughly chopped
270g of raisins
80g of sesame seeds
80g of pumpkin seeds

Recipe

It is important to give the starter the time it needs to activate by making it 1–2 days before making the bread. Combine the flour and water and mixing until just combined.
Place in the fridge for a minimum of 24 hours and maximum of 48 hours, stirring 3–4 times during this process. This is a very light starter so do not expect sourness to develop at this stage.
When the starter is ready, combine with the rye bread ingredients in a mixer with a dough hook attached.
Mix on a medium speed until thoroughly combined. Turn off and allow the dough to rest for 15 minutes.
Add the fruit nut mix and combine again with the dough hook until the fruit mix is just incorporated evenly throughout the dough.
Preheat the oven to 240°C/gas mark 9, set to steam.
Weigh out into 750g portions and add each to a large loaf tin. This will yield a large amount of rye bread, but once baked it will freeze well for up to 2 months.
Place the loaves in the oven for 10 minutes before reducing the temperature to 180°C/gas mark 4 for 1 1/2 hours. Remove from the oven and allow to cool before turning out.