Wholemeal Rye Fruit Bread Sticks

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Refreshed Starter

• Take the amount of starter required for the recipe, then refresh and store the remainder for future use.
  

Wholemeal Rye Bread

• The day before baking, in the stand mixer fitted with the hook attachment, combine the hot water with salt. Add the flour, and mix on low speed for about 3 minutes, until it comes together.
  
• Add the natural starter cut into pieces and the yeast, and mix on medium speed for 8 to 10 minutes, stopping to scrape down the sides of the bowl as needed.
  
• The dough will be very sticky, so use wet hands and wet tools when handling or scraping it. After mixing, the dough should reach a temperature of approximately 90°F (30-32°C).
  
• Split the sticky dough into two equal portions (2X1100g).
  

Hazelnut-Raisins

• In the first half, add the toasted hazelnuts and raisins using the hook or paddle attachment. Mix until combined.
  

Walnut-Lemon

• In the second half, add the lemon zest and walnuts. You can definitely add poached lemons (≈50g) instead of zest. Smooth out the surface of the dough with a wet dough scraper.
  

Cold Bulk Fermentation

• Cover the bowls and let it undergo bulk fermentation in the refrigerator at 5ºC for 12 hours.
  

Shaping

• Dust flour on the proofed dough and work surface. Turn the dough out onto it and gently shape dough into a thick slab.
  
• Then turn slab into a log, and cut in half.
  

Dividing Dough into Sticks

• Divide each log lengthwise to create 4 sticks. Do likewise with the second batch (make 3 or 4 sticks).
  

Proofing

• Arrange wholemeal rye fruit bread sticks onto a floured bakers couche, and cover. Let proof for about 1½ hour at 25°C, 2 hours at 22°C, or 3 hours at 19°C. It is ready when the surface appears bubbly and starts to crack.
  

Preheating Oven

• About 40 minutes before baking, preheat your conventional oven to 250°C (480°F) with a pizza stone placed on a rack in the lower third. The stone must be heated to 250–260°C before flipping the bread.
  

Baking

• Lightly flour the bread, and flip 3 or 4 sticks onto the hot pizza stone. To create steam, immediately spray water into the oven. Bake for 22 minutes at 250ºC. The internal temp should be at 98ºC or slightly under. Turn off the oven, prop the door slightly ajar, and let the bread rest inside for an additional 5 minutes.
  
• Let it cool completely on a wire rack for at least 2 hours before slicing.
  

Storage

• Properly stored, wholemeal rye fruit bread sticks will keep for up to 2 days when wrapped in a linen bag, parchment paper, or best plastic wrap. For longer storage, it can be frozen for up to three months.