Days ago we were roasting (ourselves that is) and had salad for lunch and dinner 4 days in a row. Now I'm baking and we had the heating on this morning.
This is another bread from Dan Lepard's book, which I love. Good tip when using rye flour is to whisk it with hot water (as per quantities in your recipe) and leave to soak for an hour. You know how rye bread can be a little dry, well this process apparently elasticises the crumb of the bread! Seems like it worked in this fruit bread.