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.
Note 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.
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
- Combine the dry ingredients and add the butter or oil and honey and/or treacle or molasses and water and mix well.
- Add sufficient of the remaining flour to form a dough that is still slightly sticky and soft but just firm enough for kneading.
- 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.
- 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.
- Line a baking tray with Wizbake baking sheet.
- Divide the dough into two portions and shape into oval-shaped loaves.
- 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.
- Allow the loaves to rise until doubled and pre-heat the oven to 200°C while the loaves are rising.
- 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.
- Cool completely before storing in an airtight container.
Makes 2 medium loaves or about 16 to 20 slices.
Recipe by Carolié de Koster from her Art of Cooking Recipe Book page 813.