Recipe by Rita~
A rye sweetened lightly with dried cranberries. Mixed in the bread machine then baked in the oven. Optional but really tasty in this bread is nigella ( ni-JELL-uh ) also known as black onion seeds/kalonji/calonji/ habasoda/ketza/Better known as black caraway. This has a subtle flavor that's often used to enhance vegetable dishes.
Top Review by mianbao
This is very nice bread! It's got a good rye flavor and is chewy without being heavy. The cranberries do add a nice note of sweetness (I increased them a little.) I personally like my bread dough well salted, and think that the amount of salt here is just right, but people who are more sensitive to salty food might decrease the salt some. I doubled the recipe and made the bread by hand. I hadn't intended to make bread at all today - I'm blaming the photograph. Rita, if you must post photos, please make them a little less appetizing looking. Thank you for the recipe.
- 295.73 ml warm water
- 29.58 ml honey, dark
- 59.14 ml olive oil
- 709.77 ml bread flour
- 354.88 ml rye flour
- 9.85 ml salt
- 9.85 ml fast rising yeast
- 7.39 ml nigella seeds (black caraway seeds)
- 78.07 ml dried cranberries
- 14.79 ml caraway seed
Directions See How It's Made
- Place all ingredients except seeds and cranberries in the bread machine pan in the order suggested by the manufacturer.
- Select dough cycle and start machine. Add the seeds and caraway when the machine beeps.
- At end of cycle take dough out and punch dough down; divide into half. Shape each half into a round loaf. Place loaves on greased cookie sheet. Cover; let rise until double, about 1 hour.
- Preheat oven to 350 degrees F.
- Brush each loaf with egg. Sprinkle with rye seeds if desired. Bake until loaves are dark brown and sound hollow when tapped, about 1 hour; cool on wire racks.