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
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.