Rye Cranberry Loaf

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Yields: 1 loaves

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.

 
 
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  • 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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  1. 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.

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

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

  4. 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.

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

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

  7. 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.

  8. 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.