- liquid measuring cup
- microwave-safe bowl
Combine water and butter in a microwave safe bowl or measuring cup and warm in a microwave (or warm in a pot on the stove top) until butter melts. The water should be warm to the touch but not too hot, or it will kill the yeast.
- stand mixer with dough hook
Pour warm water and butter into the mixing bowl of a stand mixer. Add eggs.
- 5 cups bread flour
- 1 cup rye flour
- ½ cup sugar
- 2 tsp salt
- 4½ tsp quick rise yeast
In a separate bowl, add flours, sugar, salt and yeast. Stir to combine.
Dump flour mixture into stand mixer bowl on top of liquid ingredients. Attach dough hook, lower and lock head in place and turn mixer on at lowest speed.
Let mixer run until dough comes together into a soft ball. If dough is not incorporating all of the flour, add 2 or 3 tablespoons of water and continue to run mixer for 3 to 4 minutes, until ball of dough comes together and it has a smooth texture. If dough is too wet and doesn’t form a ball, add 1 - 2 tbsp flour at a time and let each mix in until dough forms and comes away from sides of mixing bowl.
Use oil to grease the inside of a bowl. Transfer ball of dough to the oiled bowl. Turn dough in bowl to coat surface of dough with oil. Cover loosely with a clean kitchen towel or cling film and place in a warm spot to rise until doubled in size. May take 40 to 60 minutes depending on temperature.
When dough is risen, punch down gently in bowl and then remove from bowl and place on clean counter.
Remove 1/3 of lump of dough and set aside.
- 1 cup raisin
- 1 cup Mixed candied fruit peel
Flatten the large lump of dough and put fruit on top of it. Knead fruit into the lump of dough.
Divide the dough into two lumps (or divide into more lumps for smaller loaves). Take one lump of dough and, using a rolling pin, roll dough into a rectangle.
Divide the almond paste into the same number of portions as the number of loaves you are making. Using your hands, form each portion of almond paste into a rope then flatten the rope and place one in the centre of the dough rectangle. Fold edges of dough over top of the almond paste and pinch and gently knead seams together.
Take the 1/3 portion of dough that you reserved in step 8 and divide it into the same number of portions as you did in step 6. Roll each of these out into a rectangle that is large enough to wrap around each of the loaves. Wrap each loaf, pinching to seal the edges.
- parchment paper
- baking tray
Line a large baking tray with parchment paper. Place loaves, seam side down, on the tray, leaving enough space between them for expansion as they rise. Cover with kitchen towel and set tray in a warm spot and allow bread to rise for 30 - 40 minutes.
Preheat oven to 410 F. When loaves are fully risen, place baking sheets in oven and bake for 20 - 35 minutes (depending on the size of the loaf) or until internal temperature of the loaf reaches 195 F. If testing bread temperature, insert probe into loaf in an area where there is only dough and not the almond paste. The paste will not reach that temperature.
Remove loaves from oven. Take loaves off pans and cool on wire cooling racks. Loaves can be bagged when cool and frozen until ready to use.