Cranberry bread
Description
It goes perfectly with tea and coffee. Any rye bread needs to rest. Inside it, all the “fermentation” processes finish, and it is then considered ready. “Rye Miracle” bread is no exception. After 6 hours resting under a towel, the loaf can be served. Serve it cooled or slightly warm.
Instructions
- 1
Step 1
Prepare the necessary ingredients.
- 2
Step 2
Dissolve the malt and sugar in warm water.
- 3
Step 3
Pour the malt and sugar into the bowl. Add the yeast. Stir.
- 4
Step 4
Add the rye and wheat flour. Add salt and vegetable oil. Lightly mix the contents of the bowl.
- 5
Step 5
Add the cranberries and gently knead the dough. The berries may burst, but this will not affect the quality of the dough or the bread later on.
- 6
Step 6
The finished dough should be firm and vaguely resemble modelling clay. Shape it into a ball. Place it in a bowl that has been dusted with flour beforehand. Cover with plastic wrap and leave in a warm place for 1 hour 20 minutes.
- 7
Step 7
After the specified time, roll out the dough into a sheet. Roll it into a log and place it in a paper-lined tin. Cover with a tea towel and leave in a warm place for 2 hours to rise.
- 8
Step 8
When the time is up, the dough will have increased in volume. Put the tin in an oven preheated to 180°C and bake for 35–40 minutes. Adjust as needed for your oven.
- 9
Step 9
When the time is up, check the bread for doneness. Pierce it with a wooden skewer; if the skewer is dry, the bread is ready. Remove the bread from the pan. Let it cool, then wrap it in a towel and let it rest for at least 6 hours. Then serve at the table.
- 10
Step 10
Take out of the oven and serve warm or cooled.