Rye Bread with Almonds and Cranberries
Source: https://www.meranermuehle.it/rcp_recipe/rye-bread-with-almonds-and-cranberries
Total time
15 Minutes
Baking/cooking time
45 Minutes
Rest time
2 Hours
Difficulty
easy
Ingredients
3 pc.
| 300 | g | LA FORTE - Spelt flour type 1 |
| 200 | g | Rye flour rustic |
| 35 | g | ADAM - lievito madre natural yeast with dry yeast |
| 350 | g | Lukewarm water |
| 10 | g | Salt |
| 200 | g | Almonds |
| 200 | g | Cranberries |
Preparation
Mix the flours, lievito madre and water for about 12-15 minutes until you achieve a smooth and sticky dough. Halfway through mixing, add the salt, almonds and cranberries.
- Cover the dough with a cloth and let it rise in a warm place (about 27°C) for approximately 45 minutes or until it doubles in volume.
- Divide the dough into three parts and place them in a loaf pan lined with parchment paper. Let it rise covered in a warm place (about 27°C) until it doubles in volume again, approximately 60-90 minutes.
- Once the volume has doubled, place it in the middle of a preheated static oven at 230°C (or a fan-assisted oven at 210°C). After 10 minutes, reduce the temperature to 200°C and continue baking for another 35 minutes. Allow it to cool on a wire rack before slicing.
Tip: For a more intense flavor, add 15 gr. of bread spice mix.
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