Prep 3 hrs
Cook 25 mins
Recipe developed by Diana Torrey/Torrey Food Communications, courtesy of California Walnuts, via Delicious Living magazine. Prep time includes rising time. I haven't made this yet, so putting it here for safekeeping.
- 236.59 ml bread flour
- 59.14 ml white rye flour (or dark rye flour)
- 3.40 g package active dry yeast
- 158.51 ml water, lukewarm
- 7.08 g package active dry yeast
- 118.29 ml water, lukewarm
- 78.07 ml apple cider, lukewarm
- 1 egg
- 118.29 ml bread flour
- 4.92 ml salt
- 236.59 ml whole wheat flour
- 78.07 ml white rye flour (or dark rye flour)
- 354.88 ml walnuts, roughly chopped
- 236.59 ml dried cranberries
- 4.92 ml orange zest
- Sponge Starter:.
- In a mixing bowl, dissolve the yeast in the water. Add flours and mix for 5 minutes on slow speed with a dough hook. Let rise for one hour.
- Preheat the oven to 400°F.
- In a bowl, dissolve the yeast in lukewarm water. Add the apple cider, egg, salt and sponge and mix the dough 6 to 8 minutes on medium speed until fully developed.
- Add the walnuts, cranberries and orange zest and mix on slow speed until fully incorporated. Let the dough rise to double in volume, then punch it down and divide the dough into two even pieces.
- Form each piece of dough into a greased pound cake pan. Let the dough rise to its maximum volume, about double in size. Place the loaves in the oven and bake until golden brown and a good crust is formed, approximately 25 minutes. Remove from the pan and let cool on a rack.