CRANBERRY-PECAN RYE BREAD
Steps:
- Preheat the oven to 350°F. Spread pecans in a single layer on a rimmed baking sheet. Toast until fragrant, about 10 minutes. Set aside to cool completely. Meanwhile, line a baking sheet with parchment paper, and brush with oil; set aside.
- In the bowl of an electric mixer fitted with the paddle attachment, stir yeast into the warm water to dissolve. Let stand until foamy, about 5 minutes. Add the flours, table salt, sugar, and caraway seeds, and mix on medium-low speed until dough just comes together. If the dough is too dry, add more warm water, 1 tablespoon at a time, and continue beating. Switch to the dough hook, and beat on medium speed until dough is smooth, elastic, and slightly tacky, 4 to 5 minutes. With mixer on low speed, mix in cranberries and reserved pecans. The dough will feel stiff; push in any loose cranberries and pecans with your fingers. Transfer dough to a lightly oiled bowl, cover with oiled plastic wrap, and let rise in a warm place until doubled in bulk, about 1 hour.
- In a small bowl, beat the egg with 1 tablespoon water. Turn out the dough onto a lightly floured work surface. Roll out dough to a rectangle, about 13 by 10 inches and 1/2 inch thick, with a short side facing you. Fold 1/2-inch flaps inward on the shorter sides of the rectangle: Starting at the top, roll the dough toward you, gently pressing as you go to form a tight log. Gently roll the log back and forth to seal the seam. (If the seam doesn't stay sealed, brush it with beaten egg, and press down again to seal.) Transfer loaf to the prepared baking sheet, seam side down; cover loosely with plastic wrap, and let rise in a warm place until dough is puffed and holds an impression from your fingertip, about 45 minutes.
- Brush the loaf generously with the egg wash, and sprinkle with sea salt. Bake, rotating sheet halfway through, until the crust is deep golden brown, and an instant-read thermometer inserted in the center of the bread registers 190°F, 35 to 40 minutes. Transfer bread to a wire rack to cool completely before slicing. Bread can be kept, wrapped tightly in plastic, at room temperature for up to 3 days.
Are you curently on diet or you just want to control your food's nutritions, ingredients? We will help you find recipes by cooking method, nutrition, ingredients...
Check it out »
You'll also love
Gregory Britton
[email protected]This bread is a bit time-consuming to make, but it's worth the effort. It's so delicious and flavorful.
Fatima Younes
[email protected]This is the best cranberry pecan rye bread I've ever had. I highly recommend it!
Sammuel Precious
[email protected]I'm definitely going to be making this bread again. It's a new family favorite!
Bhi Hero
[email protected]This bread is so versatile. It's great for sandwiches, toast, or even French toast.
M Latif
[email protected]I love the way this bread smells while it's baking. It fills the whole house with a warm, inviting aroma.
Shaikh Muhammad Ayyan
[email protected]This bread is a great make-ahead breakfast or snack. It's also perfect for freezing.
RH Ranumiah
[email protected]I was disappointed with this bread. It didn't rise properly and it was very dry.
Mortuza mortuza
[email protected]I found this recipe to be a bit too complicated. There are a lot of steps involved and it took me a long time to make.
cooter Brown
[email protected]This bread was a bit too dense for my taste, but the flavor was good.
Aliya Agboola
[email protected]I'm not usually a fan of rye bread, but this recipe changed my mind. It's so delicious and flavorful, and the cranberries and pecans add a nice touch of sweetness.
Teyjehhjdgj Syudihjdd
[email protected]I made this bread for my family and they loved it. It's so moist and flavorful, and the cranberries and pecans add a nice festive touch.
Adil Nawaz
[email protected]This bread is delicious! I love the combination of cranberries, pecans, and rye. It's perfect for a holiday breakfast or brunch.
Aaron Valtierra
[email protected]I followed the recipe exactly and the bread turned out perfectly. It was so easy to make and I love that it doesn't require any special ingredients.
Waheed Shah
[email protected]This bread was a hit at my holiday party! It's so moist and flavorful, with the perfect balance of sweetness and tartness. The cranberries and pecans add a festive touch, and the rye flour gives it a nice nutty flavor.