Rye Bread with Almonds and Cranberries
|LA FORTE - Spelt flour type 1
|Rye flour rustic
|ADAM - lievito madre natural yeast with dry yeast
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.