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Cranberry & Nut Rye Bread

By adding dried fruit and nuts to this bread it is taken to a whole new level.  Also try the Light Rye Bread which can be served with soup or as part of a cold buffet including salad, fish, cold meat and especially good tasty cheese.

2 cups (500 ml) rye flour
1 cup (250 ml) cake flour
2 x 8 g sachets instant yeast (less if time is unlimited)
1 Tbsp (15 ml) brown sugar
2 tsp (10 ml) salt
1 – 2 tsp (5 – 10 ml) caraway seed (optional)
1 Tbsp (30 ml) butter or oil
2 Tbsp (30 ml) honey or treacle or molasses (see Note above)
1½ cups (375 ml) lukewarm water
1 cup (250 ml) extra cake flour
1 cup (250 ml) mixed nuts
½ cup (125 ml) cranberries

a little plain yoghurt or buttermilk
rye flour

  1. Combine the dry ingredients and add the butter or oil and honey and/or treacle or molasses and water and mix well.
  2. Add sufficient of the remaining flour to form a dough that is still slightly sticky and soft but just firm enough for kneading.
  3. To knead by hand, turn out the dough on a floured surface, knead for 5 minutes, adding extra flour as necessary and return to the bowl. Or, to knead in an electric mixer, knead 3 to 4 minutes with the dough hook or until no longer sticky, adding a little extra flour as necessary.
  4. Cover and allow to stand for 15 minutes. Add the nuts and cranberries and knead it into the dough. Cover and allow to stand for another 15 minutes.
  5. Line a baking tray with Wizbake baking sheet.
  6. Divide the dough into two portions and shape into oval-shaped loaves.
  7. Place the loaves onto the baking tray and brush with yoghurt or buttermilk and sprinkle with rye flour. Slash the top of the loaves diagonally with a sharp knife or snip with a pair of scissors.
  8. Allow the loaves to rise until doubled and pre-heat the oven to 200°C while the loaves are rising.
  9. Place the well-risen loaves into the oven, lower the temperature to 190°C and bake for 20 minutes. Lower the temperature to 180°C and bake another 15 to 20 minutes or until the loaf is golden brown and sounds hollow when tapped on the top crust.
  10. Cool completely before storing in an airtight container.

Makes 2 medium loaves or about 16 to 20 slices.

If a bread with a dark colour is preferred use treacle or molasses.   For a light bread use honey only or ½ honey and ½ molasses.

Recipe by Carolié de Koster from Art Of Cooking page 813.