Rye W/Dried Cranberries and Toasted Pecans (A-B-M Dough Cycle)
flour, cranberries, pecan, honey, gluten, butter, milk, brown sugar, bread, lemon juice, cinnamon
Ingredients
1 1/2 cups water 1 teaspoon lemon juice 1/2 teaspoon orange oil (optional ~ or substitute 1 tablespoon orange zest) 1/4 cup honey 2 tablespoons soft butter 2 cups bread flour 1 cup whole wheat flour 1 cup rye flour 3 tablespoons powdered milk 2 1/2 tablespoons vital wheat gluten 1 1/2 tablespoons brown sugar (packed) 1 cup pecan pieces (TOASTED in a hot dry iron skillet, then chopped very fine) 1 cup dried cranberries (chopped very fine) 1/2-1 teaspoon ground cinnamon (optional) 3 teaspoons bread machine yeast 1 1/2 teaspoons salt 2 tablespoons melted butter (brush on baked bread crust while hot)
Directions for Rye W/Dried Cranberries and Toasted Pecans (A-B-M Dough Cycle) Recipe
Put the first five (5) ingredients into bread machine pan. Mix the next nine (9) ingredients together in a large bowl. NOTE: I rough grind the pecans and cranberries in a mini-chopper because my bread machine does not have an "add beep" ~. Spoon combined dry ingredients, onto top of water, into bread machine pan. Place bread machine yeast on top of dry ingredients, in one corner of bread machine . Place salt in opposite corner of bread machine, on top of dry ingredients. Select DOUGH CYCLE if baking in your oven ~ or select whole wheat cycle and light crust, if baking in the machine. NOTE: THIS IS A MADE-UP RECIPE, AND I HAVE NOT BAKED THIS RECIPE IN THE MACHINE! For best results, bake in your oven! Check dough after machine has mixed for about 8-10 minutes to see if the dough looks too wet or too dry ~ add water or flour by teaspoons until the dough is the right consistency. NOTE: rye dough needs to be wetter than other doughs! For baking in the oven: Dump out dough onto a mat/surface sprayed with cooking spray. Flatten the dough into about a 16" x 12" rectangle ~ fold dough to fit pan length, pinching seams together, and roll tightly into loaf shape ~ spray Pyrex with cooking spray ~ fit dough into pan and slash dough 3-4 times. Cover dough with plastic wrap and let shaped dough rise again till about 1 1/2" above top of pan ~ May take an hour or more to rise ~ PLEASE ALLOW ADEQUATE TIME TO RISE PROPERLY OR YOUR BREAD WILL BE DENSE! Preheat oven to 350F for Pyrex ~ 375F for metal. Bake for 20 minutes ~ tent loaf with foil and bake an additional 20-25 minutes. For a soft crust, brush hot loaf surface all over with 2 tablespoons melted butter.
Read the full directions on Food.com
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