Cranberry-Orange Rye

This bread was also part of my junior year project, it combines my favorite flour to use for bread (rye) and my favorite nut (pecans). Its poem can be found here.

Ingredients

• 1 T Maple Syrup
• 1/2 C Lukewarm Fresh Orange Juice (make a little extra as well, for another step, so keep separate)
• 2 T Instant Yeast
• 1 C Flour
• 1 C Dark Rye Flour
• 1 t Salt
• 1/2 C Chopped Pecans
• 1/4 C Chopped and Dried Mandarin Orange Slices
• 1/3 C Dry Cranberries
• 1 T Neutral Oil

Instructions

1. Mix your maple syrup and orange juice in a cup. Add the yeast and allow to bloom.
2. Mix the flours, salt, pecans, mandarin pieces and cranberry in a large bowl.
3. Mix the bloomed yeast with the dry stuff, add extra orange juice if it is too dry, also add the grapeseed oil. Use electric mixture to combine.
4. Knead until it is one smooth lump, then let rise for two hours.
5. Roll it into a rectangle shape and place it onto a pan with a silpat in it.
6. Cover with plastic wrap again and let sit for half an hour.
7. Set the oven to 400 °F/200°C.
8. Cook the bread in the oven for 25 minutes or until toothpick comes out clean.
9. Let cool down and then enjoy!