Pecan Cranberry Rye Bread
- 1 1/4 cup warm water (about 110° F) plus more, if needed
- 1 envelope active dry yeast
- 10 ounces (about 2 cups) bread flour
- 5 1/2 ounces (about 1 cup) rye flour
- 1/2 tsp salt
- 1 Tbsp sugar
- 3/4 cup pecan pieces
- 1/2 cup cranberries
- oil to grease the bowl and plastic wrap when letting bread rise
- measuring cups and spoons
- mixer with dough hook
- large bowl
- plastic wrap
- rolling pin
- baking sheet
- parchment paper
- wire rack
- Line a baking sheet with parchment paper. Set aside.
- Stir yeast into warm water to dissolve. Let stand until foamy, about 5 minutes.
- Add the flours, salt and sugar and mix on medium-low speed with a dough hook. If the dough is too dry, add more warm water, 1 tablespoonful at a time.
- Switch mixer to medium speed and mix until dough is smooth, elastic, and slightly tacky, 4–5 minutes. The dough will feel stiff.
- Transfer the 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.
- Turn the dough out onto a lighly floured work surface. Roll dough into a rectangle, about 13" x 10" and 1/2 inch thick, with the short side facing you. Add the cranberries and pecans.
- Fold 1/2" flaps inward on the shorter sides of the rectangle. Start at the top and roll the dough towards you, pressing as you go, to form a tight log. Gently roll the log back and forth to seal the seam. (Brush the seam with water, if necessary, to close.)
- 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 fingertips, about 45 minutes. Preheat the oven to 350° F halfway through.
- Bake at 350° F, rotating sheet halfway through. The crust should be a deep golden brown and an instant-read thermometer inserted in the centre of the bread should register 190° F, about 35–40 minutes.
- Cool completely on a wire rack before slicing.
- Bread can be kept in a sealed container at room temperature for up to three days. It also freezes well.