I have wanted to bake a bread using the cranberries for sometimes, stored up lot of dried cranberries in my freezer and I still have a big bag of rye flour leftover from my previous baked, it is time to put them in good use.
This cranberry rye bread looks beautiful with the red colour chopped dried cranberries on it and I am delighted by its sweetness. The proportion of the rye flour with bread flour is 50:50, the bread is slightly brown in colour. Is delicious and healthy as breakfast or even as snack!
I am using the overnight sponge starter in this bread to enhance the flavour of the bread.
Ingredients for sponge starter (overnight):
150ml warm milk
240g bread flour
1 tsp instant dry yeast
a pinch of salt
1. Stir all ingredients into a container. Knead a until the dough is smooth and no lump. Cover and leave it in a container place in fridge for overnight.
Ingredients for bread dough:
200g sponge starter
125g bread flour
125g rye flour
40g fine sugar
85ml cold water (can be slightly more if you find the dough is too dry)
1/4 tsp salt
30g unsalted butter, softened
100g chopped dried cranberries
1. Mix all ingredients except the butter into a rough dough (water should gradually add in). Add butter and mix into a smooth dough. Knead until it form an elastic film.
2. Add chopped dried cranberries. Roll the dough into a ball and place in grease tray for proofing.
3. Spray the dough with water, cover and let it proof for 60 mins or double in size.
4. Punch down the dough, roll it into a ball and cover. Let it rest for 15 mins.
5. Flatten the dough with rolling pin, roll it up swiss roll style in the length of the baking loaf pan.
6. Place the dough in baking loaf pan, spray with some water and cover it. Let it proof for second time for 60 mins. When the dough reach 90% of the heigh of loaf pan, place it in preheat oven bake at 210C for 40 mins.
7. Once baked, dislodge bread from loaf pan and cool on wire rack.