Saturday, October 27, 2007

Sour Cream Cranberry Rye Bread

This turned out pretty yum! We put some of R.'s pluot jam on the bread and ate it with the last of the king crab Bob brought back from Nome in July. The rye-cranberry combo is very similar to a lingonberry bread we found at Ikea this summer. The ground cranberries are subtle and only add a perfumey taste to the rye. The recipe says make two loaves. I made three and let it rise on our soapstone wood stove while we were out skiing.

1 c. warm water
2 pkgs. (2 scant tbsp.) dry yeast
1 c. sour cream
1 tbsp. salt (!!! I used 1 teaspoon)
1/2 c. molasses
1/4 c. sugar
1/4 tsp. allspice
1/4 tsp. cloves
2 c. fresh cranberries, ground
3 c. rye flour
4 1/2 to 5 c. unbleached flour

In a large mixer bowl dissolve yeast in warm water. Add sour cream, salt, molasses, sugar, allspice, cloves, cranberries and rye flour. Blend together on low speed, then beat at medium speed for 5 minutes. Add enough bread flour to make a soft dough.

Knead for 5 minutes. Place in greased bowl; cover; let rise until double in bulk. Punch down. Divide into 2 equal parts and let rest, covered, for 10 minutes. Grease 2 (9 x 5 inch) loaf pans. Shape each piece of dough into a loaf and place in pan; cover and let rise until double in size.

Bake at 375 degrees for 35 to 40 minutes until deep golden brown. If loaves become too brown, cover loosely with foil during last 10 minutes of baking. Remove from pans immediately and cool on wire racks. Brush with butter while still warm, if desired. Makes 2 loaves.

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