Rye bread with dried fruits and nuts

Ingredients:

• 1 1/4 cups raw unsalted nuts (such as walnuts, pecans, and/or almonds)
• 1 cup of boiling water, cool slightly
• 1 and 1/4 cups dried fruit (such as cranberries, dried cherries, raisins, and/or chopped dried figs)
• 2 cups of bread flour
• 1 cup rye flour
• 1 teaspoon of instant yeast
• 2 tablespoons molasses
• 2 tbsp vegetable oil + more as needed
• 1.5 tsp coarse salt
• Rolled oats, for sprinkling

Preparation:

1. Preheat oven to 175°C. Place the nuts on a baking sheet and toast for 10 minutes. Let cool, then chop coarsely.
2. Pour hot water over the dried fruit in a bowl; let sit for about 15 minutes to soften and plump it up. Drain the dried fruit into a separate bowl. Add more water to this liquid to make exactly 1 cup. Let the liquid cool to room temperature.
3. In the bowl of a stand mixer, combine the bread flour, rye flour, and yeast with a wooden spoon. Make a well in the center and add 1 cup of the drained fruit liquid, molasses, and vegetable oil. Knead until a stiff dough forms, forming a ball (there may be a few spots of dry flour remaining).
4. Cover the dough with a slightly damp kitchen towel and let it rest until the liquid is absorbed, about 20 minutes.
5. Sprinkle the dough evenly with salt. Knead in a mixer fitted with a dough hook at medium speed until the dough pulls away from the sides of the bowl and is very smooth and elastic, about 7 minutes. Lightly oil your hands and fold in the nuts and dried fruit.
6. Press the dough to remove any air pockets. Lightly grease the surface with oil.
7. Cover with a damp kitchen towel and let rise at room temperature until doubled in size, about 2 hours.
8. Lightly grease a 22 x 12.5 cm loaf pan with vegetable oil. Using oiled hands, gently deflate the dough in the bowl and transfer it to the pan, pressing it down until smooth and even. Press down and tuck any protruding fruit or nuts into the dough to prevent them from burning during baking.
9. Cover the dough pan with a piece of plastic wrap greased with vegetable oil and set aside until the dough rises 2-4 cm above the edge of the pan, about 1.5 hours.
10. Position a rack in the middle of the oven; preheat the oven to 190°C. Brush the surface of the loaf with water. Sprinkle with rolled oats.
11. Bake until crust is deep brown and a thermometer inserted into the center of the loaf registers 200°F (93°C), 35 to 40 minutes (cover the loaf with foil if it begins to burn or brown too quickly).
12. Remove the loaf from the pan and place it on a wire rack to cool completely.