Cranberry pecan rye bread

6 comments
baking, bread, thermomix

 

Cranberry Pecan Rye loaf

  • Servings: 1 loaf
  • Difficulty: medium
  • Print


Ingredients

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

Method

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!

Anne

 

Posted by

hi! i am Anne (hence vANNilla) - two 'N's autocorrect WILL autocorrect - grrrrrr I can most often be found cooking up a storm in the kitchen,(with my trusty thermomix) behind a camera or a kindle. If you are a traveller/photographer my bog is @vannilla http://vannillarock.wordpress.com If you have come as a baker my blog is http://vannillarock.com i studied economics in Edinburgh in the early 70's; now retired from a day job, on paper i have plenty of time to explore the blogosphere and enjoy the shared experiences of others. like every other retiree i know we wonder how we fitted in a day job. I split my time between Guernsey,. In the Channel Islands -a 20-odd square mile island with 60thousand+ inhabitants- and Phoenix, Arizona. The mix is perfect- the former is beautiful but attacks of cabin fever are never too far away. Arizona, on the other hand IS king of the open road and has THE biggest bluest sky EVER. my blogs revolve around baking (vannillarock) and photography/travel if you like what you see please do start a conversation :)

6 thoughts on “Cranberry pecan rye bread”

  1. 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

      • 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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