Rye Bread with Cranberries, Pecans & Lemon
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This savoury and slightly sweet Rye Cranberry Loaf is the perfect addition to any dinner table. Or serve with sharp cheese and chutney for a delicious lunch. Try proofing this dough in a banneton (proofing basket) for an exquisite, artisan finish.
- 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 preheated oven (400˚F) and bake for approx. 35-45 mins until golden brown and a good crust has developed.
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