Ingredients

For the dough

• 160ml tepid whole milk
• 160ml tepid water
• 10g or 3 teaspoons instant yeast
• 50g of maple syrup
• 200g/1.5 cups dark rye flour
• 390g/3 cups bread flour
• 7g/1.5 teaspoons salt
• 2 teaspoons of cinnamon
• 1 teaspoon of mixed spice
• 1 large egg
• 85g unsalted butter, softened

For the fruit filling

• 1 cup of chopped mixed dried fruit of your choice- goji, cranberries, sultanas, currants, dates…
• 3 tablespoons of chia seeds
• 1 tablespoon of hemp seeds
• 60mls of cranberry juice

Method

1. In a glass jug mix milk, water and yeast. Cover and let sit for 10-15 minutes to become frothy.
2. In a bowl, combine dried fruit, chia, hemp seeds and cranberry juice to macerate and hydrate the fruit. Stir occasionally and set aside.
3. In a stand mixer bowl with a dough hook attachment, add the rye and bread flour, spices, and salt. Mix on low speed to combine.
4. Add the yeast mix, egg and maple syrup at low speed.
5. Increase to medium-low speed and knead for about 5 minutes. You’re looking for a slightly sticky dough that’s pulling away from the sides of the bowl.
6. Incorporate the butter into the dough in 10 g amounts. Adding the next when the previous has disappeared.
7. Place the dough in a lightly oiled bowl, cover with plastic wrap and let rise in a warm until doubled in size.
8. Knock the dough down and incorporate the fruit mixture by hand or on the low setting of the mixer. A very small amount of flour (1 tablespoon) may help the fruit to be incorporated into the dough.
9. Place the dough in a lightly oiled bowl, cover with plastic wrap and it let rise in a warm place until doubled for a second time.
10. Turn the dough out onto a lightly floured work surface, gently knead and form a log that you will divide into your chosen sizes.
11. Divide the dough and form each piece into a ball.
12. Place on a parchment-lined sheet pan with about 1cm between each bun. Cover with lightly oiled plastic wrap or a damp towel and let rise until doubled.
    
13. Meanwhile, heat the oven to 180ºc.
14. Bake the buns for about 25-30 minutes until nicely browned and sound hollow when tapped on the bottom.
15. Cool and enjoy. Once cooled, the buns freeze well in well-sealed zip-top bags. Thaw for use, rewarming if desired.

Enjoy!