Rye W Dried Cranberries and Toasted Pecans a B M Dough Cycle
Experience the perfect balance of sweet and nutty flavors with this Rye Bread with Dried Cranberries and Toasted Pecans, made conveniently in a bread machine using the dough cycle. This rustic loaf features a blend of hearty rye flour and soft bread flour, enhanced by the natural sweetness of dried cranberries and the satisfying crunch of toasted pecans. A touch of honey and olive oil keeps the bread moist and flavorful, while the added vital wheat gluten ensures a beautifully airy texture. Perfect for breakfast spreads, afternoon snacks, or as a show-stopping addition to your dinner table, this easy-to-follow recipe will elevate your homemade bread game. Bake your way to a golden, artisan-inspired loaf with minimal effort and maximum taste!
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Recipe Information
Ingredients
- 1 cup Warm water
- 2 tablespoons Olive oil
- 2 tablespoons Honey
- 1 teaspoon Salt
- 1.5 cups Bread flour
- 1 cup Rye flour
- 1 tablespoon Vital wheat gluten
- 2.25 teaspoons Instant yeast
- 0.5 cup Dried cranberries
- 0.5 cup Toasted pecans, roughly chopped
Instructions
Pour the warm water, olive oil, honey, and salt into the bread machine pan.
Add the bread flour, rye flour, and vital wheat gluten on top of the liquid ingredients.
Make a small well in the center of the flour and add the yeast.
Set the bread machine to the 'Dough' cycle and start it. Allow the machine to mix the ingredients into a smooth dough.
Once the kneading phase is nearly complete, add the dried cranberries and toasted pecans to the dough. Let the machine incorporate them evenly.
After the dough cycle completes, transfer the dough to a lightly floured surface and gently shape it into a loaf or desired form.
Place the shaped dough onto a greased or parchment-lined baking sheet, cover with a clean towel, and let it rise in a warm place for 30–40 minutes or until it doubles in size.
Preheat your oven to 375°F (190°C).
Bake the bread for 25–30 minutes, or until the top is golden brown and the loaf sounds hollow when tapped on the bottom.
Remove from the oven and let the bread cool on a wire rack before slicing and serving.
Nutrition Facts
Calories |
2131 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 73.2 g | 94% | |
| Saturated Fat | 8.8 g | 44% | |
| Polyunsaturated Fat | 2.7 g | ||
| Cholesterol | 0 mg | 0% | |
| Sodium | 2397 mg | 104% | |
| Total Carbohydrate | 334.9 g | 122% | |
| Dietary Fiber | 36.1 g | 129% | |
| Total Sugars | 85.2 g | ||
| Protein | 49.3 g | 99% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 117 mg | 9% | |
| Iron | 14.1 mg | 78% | |
| Potassium | 1176 mg | 25% | |
*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.
