Russian Rye Bread with Dried Cranberries
Elevate your bread-baking game with this hearty and flavorful Russian Rye Bread with Dried Cranberries. This rustic loaf combines the robust, earthy essence of rye flour with the subtle sweetness of honey and bursts of tart dried cranberries for a uniquely balanced flavor profile. Infused with aromatic caraway seeds, every slice offers a traditional taste of Eastern European baking with a modern, fruity twist. The dough is kneaded to tender perfection, allowed to rise until beautifully airy, and baked to a golden-brown crust with optional cornmeal for a rustic touch. Whether you’re pairing it with savory soups, rich cheeses, or simply enjoying it toasted with butter, this homemade rye bread is a wholesome, versatile delight perfect for any occasion. With just 20 minutes of hands-on prep time, this recipe is approachable yet impressive—a must-try for bread enthusiasts! Optimize your kitchen adventures with this easy, crowd-pleasing loaf.
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Recipe Information
Ingredients
- 2 cups Rye flour
- 1 cup Bread flour
- 2.25 teaspoons Instant yeast
- 1.5 teaspoons Salt
- 1 tablespoon Caraway seeds
- 3 tablespoons Honey
- 1.25 cups Warm water
- 0.5 cup Dried cranberries
- 1 teaspoon Oil (for greasing bowl)
- 1 tablespoon Cornmeal (optional, for dusting)
Instructions
In a large mixing bowl, combine rye flour, bread flour, instant yeast, salt, and caraway seeds.
Add the honey and warm water to the dry ingredients. Mix until a rough dough forms.
Knead the dough on a lightly floured surface for about 8-10 minutes, or until smooth and elastic. Alternatively, use a stand mixer with a dough hook for 5-7 minutes.
Gently knead the dried cranberries into the dough until evenly distributed.
Lightly grease a large bowl with oil. Place the dough in the bowl, turning it to coat with oil. Cover the bowl with a clean kitchen towel or plastic wrap, and allow the dough to rise in a warm spot for 1 to 1.5 hours, or until doubled in size.
Punch down the dough and shape it into a round loaf. Place the loaf on a parchment-lined baking sheet. If desired, sprinkle cornmeal on the parchment for a rustic finish.
Allow the loaf to rise, covered, for an additional 30-40 minutes.
Preheat the oven to 375°F (190°C).
Using a sharp knife, slash the top of the loaf with 2-3 shallow cuts to allow for expansion during baking.
Bake the bread in the preheated oven for 35-40 minutes, or until the crust is deep brown and the loaf sounds hollow when tapped on the bottom.
Cool the bread on a wire rack for at least 30 minutes before slicing and serving.
Nutrition Facts
Calories |
1766 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 10.4 g | 13% | |
| Saturated Fat | 1.3 g | 6% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 0 mg | 0% | |
| Sodium | 3577 mg | 156% | |
| Total Carbohydrate | 394.5 g | 143% | |
| Dietary Fiber | 46.9 g | 168% | |
| Total Sugars | 101.3 g | ||
| Protein | 43.4 g | 87% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 88 mg | 7% | |
| Iron | 12.8 mg | 71% | |
| Potassium | 1505 mg | 32% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
