Well, that title certainly is a mouth full and so is this delicious bread. As feijoa season is upon us again, I will certainly be making more feijoa chutney and jelly. Well what better to have the jelly on, than a feijoa fruit bread? The oats and rye give a nutty complement to the feijoa and is kept warm through the tea and cinnamon.
This is a derivative bread as there is extra yeast so it rises faster. You can make it a true sourdough by omitting the yeast, adding a little extra starter and giving a bit more time for rising.
You could easily make this loaf with apples, pears of guava instead if you do not have access to feijoas.
I used a nice loose leaf black tea with vanilla and almond, as this is generally what I drink with brunch which is when I will be eating this bread. You could use any tea you want, or simply water.
Makes two loaves.
- 150g rye starter
- 150g rye flour
- 400g strong white flour
- 300ml cold black tea
- 1 tbsp yeast
- 1 tbsp dark cane sugar (or soft brown sugar)
- 1 tbsp salt
- 1 tbsp cinnamon
- 160g (approximately 4) feijoas cut into chunks
- 100g jumbo oats soaked in water
- Put the first eight ingredients (starter, flour, tea, yeast, sugar, salt and cinnamon) in a large bowl together and combine with a large spoon or bowl scrapper for a couple of minutes until all the ingredients combine into a dry dough. The dough is supposed to be a little dry as it will get more moisture from the feijo and soaked oats.
- Turn out onto a floured surface and kneed for 12 minutes. My technique is to pull the dough back with the left hand as I push away with the heel of my right hand, then use the right hand to roll the dough back over the left and repeat. I also like to kneed for 3 minutes, then rest for 1, then kneed again – so that is four sets of kneeding for the 12 minutes.
- Once the dough looks glossy place the soaked oats into your large bowl and combine. Add the dough and squeeze all the fruit into the dough. Turn the dough back out onto the benchtop and work all the fruit and oats in fully. If you find the dough is too wet add more flour.
- Clean and dry your bowl, then lightly oil it to prove the dough in. Place the dough in, cover with a tea towel and leave in a warm place for 30 minutes – I always use the hotwater cupboard.
- To prove the dough, knock the dough back by turning onto a floured bench and shaping. To shape, take the third of bread furthest from you, pull it further away, then bring back and tuck it two thirds of the way into the loaf closest to you. Then grab the right hand third, pull then fold left. Then take the left hand third pull left and tuck right. Then grab the third closest to you, pull towards then tuck, as you tuck this third roll the dough over so the seam is now on the bottom.
- Place back into the oiled bowl, seam side down, cover with a tea towel and let it rise in a warm place for another 30 minutes.
- Turn the dough out onto a floured bench, and cut the dough into two even sized loaves. Shape the dough again using the technique above. Let the dough do it’s final rise of 1 hour.
- Halfway through the final rise, turn your oven on as high as it will go (about 250ºC) and place a dutch oven inside (cast iron pot with lid).
- Once you bread is ready (the dough will bounce back when pressed) bring the dutch oven out of the oven, place one dough inside, cut into the top, place the lid back on and bung back in the oven. Turn the temperature down to 230ºC and cook with the lid on for 20 minutes, then take the lid off and cook for a further 20 minutes. The bread is cooked when the base sounds hollow – it is better to overcook than undercook a loaf of bread.
Combine the ingredients in a bowl to form a dough
Kneed for 12 minutes until glossy
Cut up the feijoas
Combine into the bread
Rise in a warm place
After the second rise, halve the dough into two loaves
Shape the loaves
Allow to rise for an hour
Bake in a dutch oven at 230 for 20 minutes with the lid on, and 20 minutes without, turn out and cool