I love bread.
Of course you knew that already.
I always knew I liked rye bread but I didn’t know I loved it until I started baking bread of my own. Then my love of rye grew. This cranberry Walnut Rye bread is perfect for so many reasons. The nuts and cranberries are perfect for everything. Any kind of sandwich, french toast, toast. I’m telling you this bread is good, and hearty and soft with just the right amount to chewiness to the crust. Also? It. Is. Not. Hard. Trust me. Make this bread. The recipe below makes two good sized loaves so you’ll have plenty to toast and top with peanut butter or to turn into fantastic turkey and avocado sandwiches.
This recipe has also gotten a thumbs up from several of my favorite people. Whether or not their place as some of my favorite people was determined by their giving approval of this recipe will not be disclosed.
Cranberry Walnut Rye Bread Ingredients
4 1/2 tsp yeast
1 cup white flour
2 cups rye
3 cups whole wheat flour
1/4 cup vital wheat gluten
4 teaspoons salt
2 Tablespoons honey
2 1/2 cups warm tap water
1 1/4 cups cranberries roughly chopped
2 cups walnuts roughly chopped
Mix yeast, flours, gluten, and salt in a large stand mixer bowl. Using the paddle attachment thoroughly mix the dry ingredients.
Dissolve honey into warm water. On a low speed mix the water into the dry ingredients. Mix using the paddle attachment until the dough comes together, leaving the sides of the bowl. Switch to the hook attachment and knead the dough for about 5 minutes or until the dough smooth and elastic. Add the cranberries and walnuts and knead the dough until the cranberries and walnuts are spread throughout the dough. It shouldn’t take more than a minute.
Let the dough rise in a covered bowl for until doubled in size, about an hour. Once the dough is doubled in size split it into two equal balls. Work with one ball at time leaving the other ball covered. Roll out the dough into rectangle about 12×16. You may need to lightly floor the work surface to keep the dough from sticking.
Starting on a short side tightly roll the dough into a log shape. Pinch the seam together and then smooth it out by gently rolling the loaf back and forth. Tuck the ends in pinching and smoothing the seams to give even ends to the loaf. Repeat the process with the second ball of dough. Lightly grease or cover a cookie sheet with parchment paper. Cover loaves and leave in a warm place to rise for about 45 minutes.
Preheat the oven to 350 degrees Fahrenheit. Bake for 35-40 minutes or until loaves are nicely golden brown and sound hollow when tapped on the bottom. Another full proof way to test if a loaf is done is to take it’s temperature using a meat thermometer. Bread should temp at 190 degrees Fahrenheit when it is done baking.