Cranberry pecan rye bread


Cranberry Pecan Rye loaf

  • Servings: 1 loaf
  • Difficulty: medium
  • Print


95g cranberries

300g water

10g instant dried yeast

300g bread flour

150g rye flour

12g salt

1 tbl sugar

10g caraway seeds

125g pecans, toasted in a 180°C oven until fragrant ( don't skip this, it really does enhance the taste of the nuts)

Egg wash with course sea salt


Chop cranberries in TM bowl sp4 and tip out- you'll add these after first proof/rise.

Heat the water in TM bowl to 37° adding dried yeast and sugar for 30 seconds sp3. If using a yeast which needs to develop leave in bowl for 10-15 minutes to bubble.

Add flours, salt, caraway seeds and mix on dough setting for 3 minutes.

Leave to double in size in TM bowl. This should take about an hour.

Knock back by mixing on dough setting for 30 seconds, adding cranberries and pecans at this time.

Roll in a rectangle, about 26x34cm/10″x13″

Fold in short end (just to make the ends of your roll neat)

Then roll the long end towards you, leaving the join on the bottom.

Place on a baking sheet and set aside again for second proof. Use a very large plastic bag or cover with clean tea towel.

Preheat oven to 180°C/350°

Bnush with salted egg wash

Bake in preheated oven for 35-40 minutes

Roll out before second proof

Place in large plastic bag for second rise
Lovely rolled look
Wonderful toasted, too.

I found this recipe in a Martha Stewart book. If I'm honest I thought the mixture was way too heavy and would bro ably result in a baked brick! It is a dense, fruity, nutty bread but very, very delicious. If you omit the rye flour you won't need as much liquid. I think the rye gives it real depth, though.

Happy baking!



6 Comments Add yours

  1. Philip says:

    Beautiful flavours. There is something quite quite magical in a home-made bread with added goodies!

    Liked by 1 person

    1. vannillarock says:

      Thank you Philip ! What a lovely blog you have, I’m going to enjoy dropping in.

      Liked by 1 person

      1. Philip says:

        A pleasure, Anne. Thank you – you are warmly welcome to drop in 🙂

        Liked by 1 person

  2. Looks so delicious ! I like how you tucked in the edges as you rolled the loaf. I am baking sourdough today, and am inspired to jazz up the next batch after seeing your post !

    Liked by 1 person

    1. vannillarock says:

      Thank you so much. I am glad to share the idea because it does make for neat edge. I love the swirl you get inside when you roll. Anne

      Liked by 1 person

      1. I love the swirl, and usually sprinkle the break with cinnamon and drizzle with honey before rolling. I made a sourdough peach walnut bread yesterday with lots of cinnamon mixed in. Delicious! Thank you for the inspiration 😉 Best wishes, WG ❤

        Liked by 1 person

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