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Russian Rye Bread With Dried Cranberries

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Ingredients

Adjust Servings:
1 1/4 cups warm water
2 tablespoons honey dark
1/4 cup olive oil
3 cups bread flour
1 1/2 cups rye flour
2 teaspoons salt
2 teaspoons fast rising yeast
1/2 tablespoon nigella seeds (black caraway seeds)
1/3 cup dried cranberries
1 tablespoon caraway seed

Nutritional information

160.8
Calories
34 g
Calories From Fat
3.9 g
Total Fat
0.5 g
Saturated Fat
0 mg
Cholesterol
292.3mg
Sodium
28.1 g
Carbs
2.4 g
Dietary Fiber
2.4 g
Sugars
3.6 g
Protein
61g
Serving Size (g)
16
Serving Size

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Russian Rye Bread With Dried Cranberries

Features:
    Cuisine:

    This is very nice bread! It's got a good rye flavor and is chewy without being heavy. The cranberries do add a nice note of sweetness (I increased them a little.) I personally like my bread dough well salted, and think that the amount of salt here is just right, but people who are more sensitive to salty food might decrease the salt some. I doubled the recipe and made the bread by hand. I hadn't intended to make bread at all today - I'm blaming the photograph. Rita, if you must post photos, please make them a little less appetizing looking. Thank you for the recipe.

    • 95 min
    • Serves 16
    • Easy

    Ingredients

    Directions

    Share

    Russian Rye Bread With Dried Cranberries,This is very nice bread! It’s got a good rye flavor and is chewy without being heavy. The cranberries do add a nice note of sweetness (I increased them a little.) I personally like my bread dough well salted, and think that the amount of salt here is just right, but people who are more sensitive to salty food might decrease the salt some. I doubled the recipe and made the bread by hand. I hadn’t intended to make bread at all today – I’m blaming the photograph. Rita, if you must post photos, please make them a little less appetizing looking. Thank you for the recipe.


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    Steps

    1
    Done

    Place All Ingredients Except Seeds and Cranberries in the Bread Machine Pan in the Order Suggested by the Manufacturer.

    2
    Done

    Select Dough Cycle and Start Machine. Add the Seeds and Caraway When the Machine Beeps.

    3
    Done

    at End of Cycle Take Dough Out and Punch Dough Down; Divide Into Half. Shape Each Half Into a Round Loaf. Place Loaves on Greased Cookie Sheet. Cover; Let Rise Until Double, About 1 Hour.

    4
    Done

    Preheat Oven to 350 Degrees F.

    5
    Done

    Brush Each Loaf With Egg. Sprinkle With Rye Seeds If Desired. Bake Until Loaves Are Dark Brown and Sound Hollow When Tapped, About 1 Hour; Cool on Wire Racks.

    Avatar Of Quinten Conley

    Quinten Conley

    Vegan chef dedicated to creating flavorful and satisfying plant-based dishes.

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