Cranberry Walnut Rye Bread

Michael developed this recipe after eating the rye bread served at the Inn at Little Washington. For years, the Innís bread was the favored accompaniment to smoked and cured salmon in our home ñ until we started making this bread.

Ingredients:

  • 1 pkg dry yeast or 1 T SAF instant yeast
  • 1 T kosher salt
  • 14 oz. (3 cups) bread flour
  • 14 oz (3 cups) medium rye flour
  • 4 oz (1 cup) coarsely chopped walnuts
  • 5 oz (3/4 cup) dried cranberries, coarsely chopped
  • 16 oz warm spring water (95-105F)
  • Baking spray
  • 2 T kosher salt

Equipment:

  • Stand mixer fitted with dough hook
  • Baking sheet

Method:

Place yeast, 1 T salt, and flours in mixer bowl. Combine at low speed. Add water Ω cup at time until thoroughly incorporated. Knead at low speed for 3 to 4 minutes. Dough will pull away from sides of bowl. It will be wetter and stickier than a white bread dough and may not form a single ball. With mixer stopped, add walnuts and cranberries. Knead at low speed an additional 3 minutes or longer until fruit and nuts are completely incorporated.
Remove dough from bowl and wipe bowl clean. Return dough to bowl, cover with plastic wrap and set in a warm place (80F) for 1 hour 15 minutes or until dough has doubled in bulk.
Divide dough into thirds (approximately 1 pound each). Using hands, roll each third on counter into an even rope approximately 15 inches long. Place loaves on a baking sheet that has been coated with baking spray. Cover loosely with plastic wrap and set in a warm place for 30 minutes until loaves have puffed. Preheat oven to 350F.
Remove plastic wrap and either brush top of loaves with cold water or spray with a light coating of baking spray. Sprinkle remaining salt over loaves. Bake for 25 to 30 minutes until loaves reach 205F in center. Remove from oven and cool on a rack.
When cool, slice into thin slices and serve with Just Curedô smoked or cured salmon and your favorite garnishes.