Sourdough bread with toasted rye flakes, walnuts, and cranberries
Marie Skogström- 2
- 30 min
- 4 hours 30 minutes
A fruity, nutty, rich, and delicious bread that tastes even better the next day. It’s especially good to make smaller rolls—that way, you get a crispier, nuttier crust that contrasts nicely with the fruity crumb. If you want a more deliciously tangy flavor, let the dough rise in the fridge overnight.
3.05/5
238 VotesHere's how:
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1
Mix everything except the salt, cranberries, walnuts, and rye flakes.
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2
Knead in a stand mixer for about 15 minutes, until the dough is smooth. Double that time if you’re kneading by hand. Add walnuts, rye flakes, cranberries, and salt, and knead for another 3 minutes.
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3
Let it rise for two hours at room temperature, or in the refrigerator overnight if you want the flavors to develop further.
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4
Generously dust the work surface with flour and divide the dough into two portions. Knead the dough as little as possible so as not to knock the air out. Place the loaves in proofing baskets and let them rise for 1–2 hours.
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5
Preheat the oven to 250 °C. Slice the bread, score a pattern of your choice into the bread, and place the bread in the oven; then lower the oven temperature to 225 °C.
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6
You can spray them with water a couple more times while they're baking to get a crispier crust. In total, the bread should bake for about 25–30 minutes.
Tip! If you need a little help getting started or want to learn more, feel free to check out our Baking School. Good luck with your baking!
Ingredients
- 25 g (1/2 packet) KronJäst for Bread, fresh
- 150 g (1 bag) KronJäst Rye Sourdough
- 500 g (5 dl) water, cold
- 50 g (about 1 dl) organic rye flour
- 450 g (about 9 dl) all-purpose flour
- 120 g (2 dl) dried cranberries
- 16 g (1 tbsp) sea salt
- 40 g (1 dl) walnuts
- 60 g (2 dl) rye flakes, toasted *
* Bake in a baking sheet in the oven until they turn golden brown
The recipe comes from
kronjast.se
