Rye W/Dried Cranberries and Toasted Pecans (A-B-M Dough Cycle) |
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Prep Time: 2 Minutes Cook Time: 40 Minutes |
Ready In: 42 Minutes Servings: 12 |
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Best mixed in the ABM on the dough cycle only, and baked in your oven. Dried cranberries and toasted pecans in rye bread - lightly flavored with ground cinnamon and orange oil, or leave them out if you prefer! - The bread smelled heavenly while baking in my oven! Delicious toasted with cream cheese - makes great french toast, or equally good for turkey sandwiches! - Note: My bread machine does not have an add beep so I rough grind the pecans and cranberries in a mini-chopper, so all ingredients can be added to the bread machine all at once! Ingredients:
1 1/2 cups water |
1 teaspoon lemon juice |
1/2 teaspoon orange oil (optional ' or substitute 1 tablespoon orange zest) |
1/4 cup honey |
2 tablespoons soft butter |
2 cups bread flour |
1 cup whole wheat flour |
1 cup rye flour |
3 tablespoons powdered milk |
2 1/2 tablespoons vital wheat gluten |
1 1/2 tablespoons brown sugar (packed) |
1 cup pecan pieces (toasted in a hot dry iron skillet, then chopped very fine) |
1 cup dried cranberries (chopped very fine) |
1/2-1 teaspoon ground cinnamon (optional) |
3 teaspoons bread machine yeast |
1 1/2 teaspoons salt |
2 tablespoons melted butter (brush on baked bread crust while hot) |
Directions:
1. Put the first five (5) ingredients into bread machine pan.
2. Mix the next nine (9) ingredients together in a large bowl. NOTE: I rough grind the pecans and cranberries in a mini-chopper because my bread machine does not have an add beep ~.
3. Spoon combined dry ingredients, onto top of water, into bread machine pan.
4. Place bread machine yeast on top of dry ingredients, in one corner of bread machine .
5. Place salt in opposite corner of bread machine, on top of dry ingredients.
6. Select DOUGH CYCLE if baking in your oven ~ or select whole wheat cycle and light crust, if baking in the machine. NOTE: THIS IS A MADE-UP RECIPE, AND I HAVE NOT BAKED THIS RECIPE IN THE MACHINE! For best results, bake in your oven!
7. Check dough after machine has mixed for about 8-10 minutes to see if the dough looks too wet or too dry ~ add water or flour by teaspoons until the dough is the right consistency. NOTE: rye dough needs to be wetter than other doughs!
8. For baking in the oven: Dump out dough onto a mat/surface sprayed with cooking spray. Flatten the dough into about a 16 x 12 rectangle ~ fold dough to fit pan length, pinching seams together, and roll tightly into loaf shape ~ spray Pyrex with cooking spray ~ fit dough into pan and slash dough 3-4 times. Cover dough with plastic wrap and let shaped dough rise again till about 1 1/2 above top of pan ~ May take an hour or more to rise ~ PLEASE ALLOW ADEQUATE TIME TO RISE PROPERLY OR YOUR BREAD WILL BE DENSE!
9. Preheat oven to 350F for Pyrex ~ 375F for metal.
10. Bake for 20 minutes ~ tent loaf with foil and bake an additional 20-25 minutes. For a soft crust, brush hot loaf surface all over with 2 tablespoons melted butter.
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