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Rustic bread with dried cranberries and pecans

Rustic bread with dried cranberries and pecans

Category: Yeast bread
Rustic bread with dried cranberries and pecans

Ingredients

Wheat flour 150 g
Wheat baking flour 300 g
(or instead of the above flour
Pain de Campagne mixture for rustic bread)
Wheat bran 30 g
Water 325 ml
Salt 1 1/4 tsp
Pressed yeast 10 g
or dry 1.5 tsp.
Apple pectin
(if not, add another 20 g of bran)		 20 g
Pecans in chunks 1 measuring cup
Dried cranberries 1 glass

Cooking method

  • Fry the bran in a dry skillet until slightly discolored
  • If the yeast is compressed, heat some of the water, dilute the yeast in it and leave for a few minutes. If the yeast is dry, do not dilute.

  • Put all the ingredients except nuts and cranberries in a bread maker, turn on the kneading on one of the programs: whole grain, diet, French bread. After 7 minutes, add the nuts and cranberries.

  • At the end of the first batch, pause the stove, remove the blade and turn it on again. Leave the dough in the oven for 30 minutes with the program running. Then 2 options: if you continue baking in the bread maker, pause, if in the oven, turn off the oven.

  • Remove the dough, place on a floured board, stretch into a 20 cm square. Fold from four corners to the center. New 4 corners of the word overlap to the center, turn over, form a kolobok.

  • Further,

  • for a bread machine: return to the bucket without the paddle, unpause the oven and continue the program to the end.

  • For the oven: put in a prepared dish lined with baking paper (you can grease the paper with vegetable oil and sprinkle with flour) and leave in a warm room under a towel for 40 minutes.

  • At the end of the proofing, place the covered dish in a cold oven, turn it on at maximum power (240 - 260 degrees), bake for 45 minutes.
  • Then remove the lid, reduce the temperature to 230 - 220 degrees, bake for 15 minutes.
  • If you cook completely in a bread maker, you can simply use your chosen French or Whole Grain setting without removing the paddle or dough from the bucket. In this case, it will have a slightly different consistency, more like a store gray brick.
  • You can substitute walnuts for pecans. The taste is similar, only the pecan has no bitterness, the taste is lighter.

Note

I got the idea on the site 🔗but the recipe is different

Alexandra
I read and read today recipes for delicious Easter cakes and thought: this recipe can be used instead of Easter cake for those who are losing weight.

What? Whole grain flour, bran, sugar and oil free - this is for the diet.
And nuts-dried fruits - for the Holiday
Here is a kind of bread:
CranPecan3.JPG
Rustic bread with dried cranberries and pecans
 

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