Cranberry Walnut Rye Bread |
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Prep Time: 120 Minutes Cook Time: 40 Minutes |
Ready In: 160 Minutes Servings: 5 |
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Based on a yeast bread from Yankee Magazine Ingredients:
1 cup warm water |
2 packages dry yeast (2 scant tbs.) |
1 cup sour cream |
1 tablespoon salt |
1/2 cup molasses |
1/4 cup sugar |
1/4 teaspoon allspice |
1/4 teaspoon clove |
2 cups fresh cranberries, ground |
1/2 cup chopped walnuts |
3 cups rye flour |
4 1/2-5 cups white flour |
Directions:
1. Dissolve yeast in warm water.
2. Add sour cream, salt, molasses, sugar, allspice, cloves, cranberries, walnuts and rye flour.
3. Mix on low speed to blend then mix on medium speed for 5 minutes.
4. Add enough white flour to make a soft dough.
5. Knead for 5 minutes.
6. Place in a greased bowl and let rise until doubled.
7. Punch down and divide in two.
8. Let rest for 10 minutes.
9. Grease two 9 by 5 loaf pans.
10. Shape dough to fit into pans then let rise until double.
11. Bake at 375 degrees for 35 to 40 minutes until deep golden brown.
12. Remove from pans immediately and cool on wire racks.
13. Brush with butter while still warm if desired.
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