Cranberry and Walnut Rye Bread

Instructions

1. 1

   Combine warm water and honey in a large bowl, then sprinkle the yeast over the surface. Let it sit for 5 minutes until foamy.

   Tip: Ensure the water is around 40°C—too hot will kill the yeast, too cold will slow fermentation.

2. 2

   Add rye flour, whole wheat flour, and salt to the yeast mixture. Stir with a wooden spoon until a shaggy dough forms.

   Tip: Rye dough is stickier than wheat dough, so don't worry if it seems wet.

3. 3

   Knead the dough on a lightly oiled surface for 8-10 minutes until it becomes smooth and slightly elastic.

   Tip: This develops gluten structure needed for a good crumb.

4. 4

   Fold in the chopped cranberries, toasted walnuts, and caraway seeds gently until evenly distributed throughout the dough.

   Tip: Reserve a few walnut pieces to press into the top of the loaf before baking for visual appeal.

5. 5

   Place the dough in an oiled bowl, cover with a damp cloth, and let it rise for 90 minutes in a warm place until doubled in size.

   Tip: A turned-off oven with the light on creates an ideal proofing environment.

6. 6

   Shape the dough into a round or oval loaf and place it on a baking sheet lined with parchment paper. Cover and let it rise for another 45 minutes.

   Tip: Score the top with a sharp knife in a cross pattern to control expansion during baking.

7. 7

   Preheat the oven to 200°C. Brush the loaf with a little water and top with reserved walnut pieces.

   Tip: The water creates steam for a crispier crust.

8. 8

   Bake for 40-45 minutes until the loaf is deep golden brown and sounds hollow when tapped on the bottom.

   Tip: If browning too quickly, tent loosely with foil for the final 15 minutes.

9. 9

   Cool the bread on a wire rack for at least 20 minutes before slicing to allow the crumb to set properly.

   Tip: Slicing too early can result in a gummy interior.