Pecan Cranberry Rye Bread

Ingredients

  • 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

Equipment

  • measuring cups and spoons
  • mixer with dough hook
  • large bowl
  • plastic wrap
  • rolling pin
  • baking sheet
  • parchment paper
  • wire rack

Prep time:

120

Yields:

35+

Cook time:

1 loaf

Recipe attribution:

Carmen Babin

  1. Line a baking sheet with parchment paper. Set aside.
  2. Stir yeast into warm water to dissolve. Let stand until foamy, about 5 minutes.
  3. 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.
  4. Switch mixer to medium speed and mix until dough is smooth, elastic, and slightly tacky, 4–5 minutes. The dough will feel stiff.
  5. 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.
  6. 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.
  7. 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.)
  8. 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.
  9. 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.
  10. Cool completely on a wire rack before slicing.
  11. Bread can be kept in a sealed container at room temperature for up to three days. It also freezes well.