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

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“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!”
READY IN:
3hrs 10mins
SERVES:
20
YIELD:
1 2-pound loaf
UNITS:
US

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.

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