Russian Rye Bread With Dried Cranberries |
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Prep Time: 15 Minutes Cook Time: 60 Minutes |
Ready In: 75 Minutes Servings: 16 |
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A rye sweetened lightly with dried cranberries. Mixed in the bread machine then baked in the oven. Optional but really tasty in this bread is nigella ( ni-JELL-uh ) also known as black onion seeds/kalonji/calonji/ habasoda/ketza/Better known as black caraway. This has a subtle flavor that's often used to enhance vegetable dishes. Ingredients:
1 1/4 cups warm water |
2 tablespoons honey, dark |
1/4 cup olive oil |
3 cups bread flour |
1 1/2 cups rye flour |
2 teaspoons salt |
2 teaspoons fast rising yeast |
1/2 tablespoon nigella seeds (black caraway seeds) |
1/3 cup dried cranberries |
1 tablespoon caraway seed |
Directions:
1. Place all ingredients except seeds and cranberries in the bread machine pan in the order suggested by the manufacturer.
2. Select dough cycle and start machine. Add the seeds and caraway when the machine beeps.
3. At end of cycle take dough out and punch dough down; divide into half. Shape each half into a round loaf. Place loaves on greased cookie sheet. Cover; let rise until double, about 1 hour.
4. Preheat oven to 350 degrees F.
5. Brush each loaf with egg. Sprinkle with rye seeds if desired. Bake until loaves are dark brown and sound hollow when tapped, about 1 hour; cool on wire racks.
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