Cranberry-Pecan Rye Bread
Ok, Martha and her nuts!
I am not using nuts for this one, for two reasons. One, pecans are expensive, I don’t have them on hand and we are still in “stay at home mode” and two I have an intolerance to nuts so I avoid them.
Martha likes to add them to everything – which is great for those who can enjoy them
I am omitting them this time – because I can – so there Martha!
So, I added more cranberries to this to make up for the pecans missing, but outside of that I have enough bread flour that I don’t have to substitute
I get my water and yeast together and once foamy add the flours and other dry ingredients
I have to switch from a paddle to a dough hook…Martha does this a lot. I am not a fan.
It is not a neat and clean process
I get the dough hook on and get going on kneading and add my cranberries
I now am waiting for it to proof
After the proof it doesn’t seem like there are enough cranberries, so as I roll it I add some more
It comes together nicely, when I roll it to seal the seam it goes better than the baguettes, but Martha suggests using the egg wash like a glue for the seam…I do it and it seems to work
I let it rise and then do the egg wash and put it in to bake
It smells delicious, different than the white bread baking smell, but still amazing
This bread is really good
It is a thick dense bread, filled with flavour from the cranberries and caraway seeds
It has a good crusty crust and the seam held well
I will chop the cranberries more next time and nix the sea salt on the top as it is a bit much
Otherwise 100% Bakeable!
