Cranberry Nut Bread

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Cranberry Nut Bread

 

1 package fresh yeast

1/2 cup water, lukewarm

1/3 cup apple cider, lukewarm

1 egg

1/2 cup bread flour

1 tsp. salt

1 cup whole wheat flour

1/3 cup white rye flour

1 to 1/2 cups walnuts, roughly chopped

1 cup dried cranberries

1 tsp. orange zest

 

Sponge Starter:

1 cup bread flour

1/4 cup white rye flour

1/2 package fresh yeast

2/3 cup water, lukewarm

 

Sponge Starter: In a mixing bowl, dissolve the yeast in the water. Add flours

and mix for 5 minutes on slow speed with a dough hook. Let rise for one hour.

Bread: In a bowl, dissolve the package of yeast in lukewarm water. Add the

sponge, apple cider, egg, and salt. Mix the dough 6 to 8 minutes on medium speed

until fully developed.

Add the walnuts, cranberries and orange zest and mix on slow speed until fully

incorporated. Let the dough rise to double in volume, then punch it down and

divide the dough into two even pieces.

Preheat the oven to 400 degrees.

Form each piece of dough into a greased pound cake pan. Let the dough rise to

its maximum volume, about double in size. Place the loaves in the oven and bake

until golden brown and a good crust is formed; approximately 25 minutes. Remove

from the pan and let cool on a rack. 2 loaves.

 

 

 

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