Cranberry Pecan Rye Bread Recipes

Steps:

• Preheat the oven to 350°F. Spread pecans in a single layer on a rimmed baking sheet. Toast until fragrant, about 10 minutes. Set aside to cool completely. Meanwhile, line a baking sheet with parchment paper, and brush with oil; set aside.
• In the bowl of an electric mixer fitted with the paddle attachment, stir yeast into the warm water to dissolve. Let stand until foamy, about 5 minutes. Add the flours, table salt, sugar, and caraway seeds, and mix on medium-low speed until dough just comes together. If the dough is too dry, add more warm water, 1 tablespoon at a time, and continue beating. Switch to the dough hook, and beat on medium speed until dough is smooth, elastic, and slightly tacky, 4 to 5 minutes. With mixer on low speed, mix in cranberries and reserved pecans. The dough will feel stiff; push in any loose cranberries and pecans with your fingers. Transfer dough to a lightly oiled bowl, cover with oiled plastic wrap, and let rise in a warm place until doubled in bulk, about 1 hour.
• In a small bowl, beat the egg with 1 tablespoon water. Turn out the dough onto a lightly floured work surface. Roll out dough to a rectangle, about 13 by 10 inches and 1/2 inch thick, with a short side facing you. Fold 1/2-inch flaps inward on the shorter sides of the rectangle: Starting at the top, roll the dough toward you, gently pressing as you go to form a tight log. Gently roll the log back and forth to seal the seam. (If the seam doesn't stay sealed, brush it with beaten egg, and press down again to seal.) Transfer loaf to the prepared baking sheet, seam side down; cover loosely with plastic wrap, and let rise in a warm place until dough is puffed and holds an impression from your fingertip, about 45 minutes.
• Brush the loaf generously with the egg wash, and sprinkle with sea salt. Bake, rotating sheet halfway through, until the crust is deep golden brown, and an instant-read thermometer inserted in the center of the bread registers 190°F, 35 to 40 minutes. Transfer bread to a wire rack to cool completely before slicing. Bread can be kept, wrapped tightly in plastic, at room temperature for up to 3 days.

Steps:

• Preheat oven to 350°F. Generously butter 9 1/4 x 5 1/4 x 2 1/2-inch loaf pan. Combine cranberries and 3/4 cup water in small saucepan. Bring to boil. Reduce heat and simmer uncovered until berries burst, about 8 minutes. Drain excess liquid from cranberries. Cool.
• Whisk 2 cups flour, 1 1/2 teaspoons baking powder, 1 teaspoon baking soda and 1/2 teaspoon salt in medium bowl to blend. Mix 1/2 cup yogurt and 1/4 cup orange juice in small bowl. Using electric mixer, beat butter and brown sugar in large bowl until fluffy. Beat in eggs, orange peel and vanilla extract. Mix in flour mixture alternately with yogurt mixture. Stir in cranberries and pecans. Transfer batter to prepared loaf pan.
• Bake bread until tester inserted into center comes out clean and top is brown, about 55 minutes. Transfer pan to rack. Cool 15 minutes. Remove bread from pan and cool on rack. (Can be made ahead. Wrap tightly and store at room temperature 1 day or freeze up to 2 weeks.)

Steps:

• Preheat oven to 350 degrees; butter and flour a 9-by-5-inch loaf pan (8-cup capacity), and set aside. In a large bowl, whisk together flour, brown sugar, baking powder, baking soda, and salt; set aside. In a medium bowl, combine butter, egg, and milk. Add wet mixture to dry mixture, and whisk to combine; fold in cranberries.
• Pour batter into prepared pan; sprinkle top with turbinado sugar, if desired. Bake until a toothpick inserted in center of loaf comes out clean, about 1 hour and 15 minutes. Transfer pan to a wire rack; let bread cool 30 minutes. Invert onto rack, then immediately turn right side up to cool completely.

Steps:

• Dissolve yeast in warm water.
• Add sour cream, salt, molasses, sugar, allspice, cloves, cranberries, walnuts and rye flour.
• Mix on low speed to blend then mix on medium speed for 5 minutes.
• Add enough white flour to make a soft dough.
• Knead for 5 minutes.
• Place in a greased bowl and let rise until doubled.
• Punch down and divide in two.
• Let rest for 10 minutes.
• Grease two 9" by 5" loaf pans.
• Shape dough to fit into pans then let rise until double.
• Bake at 375 degrees for 35 to 40 minutes until deep golden brown.
• Remove from pans immediately and cool on wire racks.
• Brush with butter while still warm if desired.