Cranberry Walnut Bread
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Adapted from Bread Illustrated
360 g bread flour
100 g whole-wheat flour
3/4 cup dried cranberries
3/4 cup walnuts, toasted and chopped
6 g instant or rapid-rise yeast
12 g salt
265 g water, room temperature
40 g of honey (or use brown sugar)
14 g of butter melted
1 large egg,1 tablespoon water, beaten.
.
Mix bread flour, whole wheat flour, salt and yeast together in
bowl of KA or other stand mixer. Add the water, honey and melted
butter, and turn on mixer. Mix until mixture comes together and
then let rest, covered for 20 minutes.
Add the cranberries and toasted walnuts and mix until combined.
Let rest again.
Mix and let rest another couple of times. Removed dough from
mixer and knead by hand for a minute or two.
Place dough in buttered bowl, cover and let rise until doubled.
Tip out on to flour dusted board and shape into one or two loaves.
Preheat oven to 450°F. with stone.
When loaves are proofed, brush with egg wash, score and slide
loaves on to stone and bake for 10 minutes and reduce temperature
to 375°F.
Bake until golden brown and internal temperature is at least
205°F.
The yeast and salt ratio seem off to the flour amount??
ReplyDelete2 tb dry yeast seems a lot, but the bread looks good <3
ReplyDeleteRalph, Susan L, You are both right about the yeast. Typing error. Should have read 6g of yeast. The salt is correct, based on the original recipe. The yeast is actually less than what the original recipe called for. But still more than I would normally use in my 1000g batch of artisan bread dough. But this is a different recipe.
ReplyDelete