Rye W/Dried Cranberries and Toasted Pecans (A-B-M Dough Cycle)

Total Time
3hrs 10mins
Prep 2 hrs 30 mins
Cook 40 mins

Best mixed in the ABM on the dough cycle only, and baked in your oven. Dried cranberries and toasted pecans in rye bread -- lightly flavored with ground cinnamon and orange oil, or leave them out if you prefer! -- The bread smelled heavenly while baking in my oven! Delicious toasted with cream cheese -- makes great french toast, or equally good for turkey sandwiches! ---- Note: My bread machine does not have an "add beep" so I rough grind the pecans and cranberries in a mini-chopper, so all ingredients can be added to the bread machine all at once!

Ingredients Nutrition

Directions

  1. Put the first five (5) ingredients into bread machine pan.
  2. Mix the next nine (9) ingredients together in a large bowl. NOTE: I rough grind the pecans and cranberries in a mini-chopper because my bread machine does not have an "add beep" ~.
  3. Spoon combined dry ingredients, onto top of water, into bread machine pan.
  4. Place bread machine yeast on top of dry ingredients, in one corner of bread machine .
  5. Place salt in opposite corner of bread machine, on top of dry ingredients.
  6. Select DOUGH CYCLE if baking in your oven ~ or select whole wheat cycle and light crust, if baking in the machine. NOTE: THIS IS A MADE-UP RECIPE, AND I HAVE NOT BAKED THIS RECIPE IN THE MACHINE! For best results, bake in your oven!
  7. Check dough after machine has mixed for about 8-10 minutes to see if the dough looks too wet or too dry ~ add water or flour by teaspoons until the dough is the right consistency. NOTE: rye dough needs to be wetter than other doughs!
  8. For baking in the oven: Dump out dough onto a mat/surface sprayed with cooking spray. Flatten the dough into about a 16" x 12" rectangle ~ fold dough to fit pan length, pinching seams together, and roll tightly into loaf shape ~ spray Pyrex with cooking spray ~ fit dough into pan and slash dough 3-4 times. Cover dough with plastic wrap and let shaped dough rise again till about 1 1/2" above top of pan ~ May take an hour or more to rise ~ PLEASE ALLOW ADEQUATE TIME TO RISE PROPERLY OR YOUR BREAD WILL BE DENSE!
  9. Preheat oven to 350F for Pyrex ~ 375F for metal.
  10. Bake for 20 minutes ~ tent loaf with foil and bake an additional 20-25 minutes. For a soft crust, brush hot loaf surface all over with 2 tablespoons melted butter.
Most Helpful

5 5

10 STARS! This is really good. I don't like raisin bread but I love this. Looking forward to trying it as French toast. I cut the recipe to make a small 1-lb loaf. The rye is really a nice flavor with the cinnamon and cranberries. I ate it with just some butter, but would be good with some marmalade also. Made for Spring 2011 PAC game.

3 5

Not sure what I did wrong but it did not rise well and was a dark brown color.Though everyone liked it.Husband said it tasted like a cross between gingerbread and fruit cake.