Rye Bread with Cranberries, Pecans & Lemon

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Rye Bread with Cranberries, Pecans & Lemon | Anita's Organic Mill
Breads & Loaves
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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.
Prep Time:approx. 2hours
Bake Time:45min
Yields:2 loaves
Skill Level:Intermediate
Votes: 1
Rating: 5
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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. Add them to the dough and work them in gently, until just mixed.
  3. 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.
  4. 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.
  5. 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.
  6. 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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