This week, we had Martha's Cranberry-Pecan Rye Bread, and it was delicious!
Want the recipe? Here it is, adapted slightly from the Martha Stewart's Baking Handbook
to incorporate the instant yeast I had on hand.
Cranberry-Pecan Rye Bread
1 c. pecan pieces, toasted
vegetable oil for bowl
1 & 1/4 c. lukewarm water
2 & 1/4 tsp instant yeast
2 c. bread flour
1 c. rye flour
2 & 1/2 tsp table salt
1 TBSP sugar
1 & 1/2 TBSP caraway seeds
3/4 c. dried cranberries (craisins), coarsely chopped
1 large egg
Sea salt for sprinkling (I used fleur de sel)
In a large mixing bowl, stir together yeast, flours, salt, sugar and caraway seeds. Add the water and mix with the paddle attachment on med-low until the dough comes together.
{Prettiest dough ever!}
Switch to the dough hook and mix on medium, 4-5 minutes, until dough is smooth and elastic. On low speed, add cranberries and pecans. Transfer to a lightly oiled bowl, cover with oiled plastic wrap and let sit about 1 hour, until doubles in bulk.Turn dough out on a lightly floured surface. Roll out to a 13 X 10" rectangle, with short side facing you. Fold in 1/2" flaps on each corner of the short ends. Starting at the top, roll the dough toward you, gently pressing as you go to form a tight log. Roll back and forth gently to seal the bottom seam. Transfer loaf to baking sheet lined with parchment, cover and let sit 45 minutes.
Beat egg with 1 TBSP water. Brush the loaf generously with egg wash and sprinkle with sea salt. Bake until crust is deep golden brown and a thermometer registers 190 degrees, 35 - 40 minutes. Transfer to a wire rack and let cool completely.
I served it with this salad, which was incredible...and for a girl who doesn't like to eat her vegetables, that's saying something! ;)
{Loving that ♥-shaped pecan, even if it is upside-down!}
Enjoy!
Enjoy!
