👨‍🍳 Instructions

1. 1

   Prepare the first stage sponge: In a bowl, combine 100g of medium rye flour, 100ml of lukewarm water, and 3.5g of active dry yeast. Mix well, cover, and let ferment at room temperature for 4-6 hours, or until bubbly and active.

2. 2

   Prepare the second stage sponge: Add the remaining 200g of medium rye flour, 100ml of lukewarm water, and 3.5g of active dry yeast to the first sponge. Mix well, cover, and let ferment for another 4-6 hours.

3. 3

   Prepare the final dough: In a large bowl, combine the white rye flour, honey, red rye malt, chopped dried fruit, salt, and the second stage sponge. Mix until a shaggy dough forms.

4. 4

   Knead the dough: Turn the dough onto a lightly floured surface and knead for 10-15 minutes until it becomes smooth and elastic. The dough will be sticky.

5. 5

   Bulk fermentation: Place the dough in a lightly oiled bowl, cover, and let rise in a warm place for 2-3 hours, or until doubled in size.

6. 6

   Shape and proof: Gently shape the dough into a loaf and place it in a greased loaf pan. Cover and let proof for another 1-1.5 hours, or until it has risen significantly.

7. 7

   Bake the bread: Preheat oven to 200°C (400°F). Bake for 15 minutes, then reduce the temperature to 180°C (350°F) and bake for another 55-60 minutes, or until the internal temperature reaches 96°C (205°F).

8. 8

   Cool and age: Let the bread cool completely on a wire rack. For best flavor, wrap tightly in plastic wrap and foil, and let it age for at least a week, or up to 4 weeks, in a cool, dark place. You can optionally brush with brandy every 1-2 weeks during aging.