This savoury and slightly sweet Rye Cranberry Loaf is the perfect addition to any dinner table.


350 g Anita’s Unbleached White Flour

150 g Anita’s Rye Flour

10 g sea salt

10 g fresh yeast (or 5 g traditional dry yeast)

340 ml water (lukewarm)

80 g cranberries

60 g pecans (slightly toasted)

Zest of 2 Lemons

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In a large bowl mix together the flours, salt, yeast and water. Knead for approx. 8-10 mins either by hand or in a mixer, until the dough is clean, smooth and elastic.

In a separate bowl or container mix together the cranberries, pecans and lemon zest.

Add them to the dough and work them in gently, until just mixed.

Shape the dough into a round, dust lightly with flour and loosely cover with plastic wrap, to prevent the dough from drying out. Allow the dough to rise at room temp for around 45-60 mins, until it has reached double volume.

Once risen, either split the dough in half for 2 smaller loaves or prepare one large loaf.

Re-shape the dough one more time nice and round, stretching the dough over to create a nice, tight surface and round shape.

Place the dough on a baking sheet, dust the top with a little flour and allow the dough to rise again to double the volume in a warm place.

Slash the dough with a small knife and place the loaves in a pre-heated oven (400F) and bake for approx. 35-45 mins until golden brown and a good crust has developed.



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