Homemade Rye Bread Recipe with Cranberry Walnut Butter
Put your bakers hat on and learn how to make an amazing Homemade Rye Bread Recipe with Cranberry Walnut Butter!
Servings: 20
Prep Time: 14 hourshours
Cook Time: 40 minutesminutes
Total Time: 14 hourshours40 minutesminutes
Ingredients
For the Bread
420gramsof warm water
50gramsof dark molasses
zest of 1 orange
1 ½teaspoonsof caraway seeds
1 ½teaspoonsof yeast
270gramsof Bob’s Red Mill Dark Rye Flour
270gramsof Bob’s Red Mill Artisan Bread Flour
10gramsof Kosher salt
For the Butter:
1poundof softened unsalted butter
½cupof roughtly chopped dried cranberries
½cupof roughly chopped walnuts
3tablespoonsof honey
Kosher salt to taste
Instructions
In a large bowl whisk together the water, molasses, orange zest, caraway seeds and yeast until combined. Set aside.
In a separate bowl whisk together the flours and salt and mix it into the liquid bowl until combined.
Let rest covered in plastic for 14 hours.
Preheat the oven to 475° with a Dutch oven pot in it.
Next, sprinkle some flour onto a clean surface and place the risen dough onto the surface.
Sprinkle a little more flour on it and make it flat. Next, simply fold it in half, and then fold it in half again until it becomes a square.
Using both hands form the dough by starting at the top and cupping it underneath pushing some of the dough under to make it form a round shape.
Place the dough into a Benetton heavily dusted with flour, or a wooden bowl dusted with flour, cover and let rest for 1 hour.
next, flip the dough over right into the hot Dutch oven pot in the oven and score the top with a bread knife if you desire.
Bake for 30 minutes covered and then remove the cover and bake for a further 15 minutes.
Cool the dough until room temperature. Slice and serve.
Butter: Add the butter to a standing mixer with the whip attachment and beat on high speed until the butter becomes light and fluffy, about 5 to 7 minutes.
Next fold in the cranberries, walnuts, honey and salt and serve alongside the bread.