Sourdough bread with dried fruits and walnuts

Ingredients for 1 servings:

• 500 g sourdough
• 300 g wheat flour type 1050
• 200 g rye flour type 1150
• 200 ml water, warm, approx. 40 °C
• 1 tbsp maple syrup
• 1 tbsp salt
• 10 g yeast
• 125 g dried fruit, e.g. plums, pears, apples
• 75 g walnuts, coarsely chopped

Instructions

Working time approx. 15 minutes; Rest time approx. 3 hours; Cooking/baking time approx. 1 hour; Total time approx. 4 hours 15 minutes

Mix the yeast with the maple syrup. Lightly chop the dried fruit—I used roughly equal parts of dried plums, pears, and apples—and the walnuts. Knead all ingredients with a dough hook until you have a tough, sticky dough, gradually adding the warm water. Line the bottom and lid of a Roman pot with baking paper. Pour in the dough, smooth it out, and cover. Let it rise in a warm room at 27 to 30°C until the dough has significantly increased in size. This took me about 3 hours in a warm bath. Place the closed Roman pot in a cold oven and set the temperature to 240°C. Once the temperature is reached, reduce the temperature to 220°C and bake for another 25 minutes. Then turn the bread out of the pan and bake uncovered on a rack at 200°C for another 10 to 15 minutes. Do the tap test!