Walnut Rye Bread Recipes

CRANBERRY WALNUT RYE BREAD

Steps:

• Dissolve yeast in warm water.
• Add sour cream, salt, molasses, sugar, allspice, cloves, cranberries, walnuts and rye flour.
• Mix on low speed to blend then mix on medium speed for 5 minutes.
• Add enough white flour to make a soft dough.
• Knead for 5 minutes.
• Place in a greased bowl and let rise until doubled.
• Punch down and divide in two.
• Let rest for 10 minutes.
• Grease two 9" by 5" loaf pans.
• Shape dough to fit into pans then let rise until double.
• Bake at 375 degrees for 35 to 40 minutes until deep golden brown.
• Remove from pans immediately and cool on wire racks.
• Brush with butter while still warm if desired.

RAISIN & WALNUT DARK RYE BREAD

Steps:

• In bread machine pan, place the first nine ingredients in order suggested by manufacturer. Select dough setting. Check dough after 5 minutes of mixing; add 1-2 tablespoons water or flour if needed., Grease a baking sheet; sprinkle with cornmeal. When cycle is completed, turn dough onto a lightly floured surface. Knead in raisins and walnuts. Shape into a round loaf; transfer to prepared pan. Cover with a kitchen towel; let rise in a warm place until doubled, about 45 minutes. Preheat oven to 375°., Bake 30-35 minutes or until dark golden brown. Remove from pan to a wire rack to cool.

WALNUT-FIG BREAD

Steps:

• Stir warm water, sugar, and yeast in a small bowl until yeast is dissolved. Let mixture stand until foamy, about 5 minutes. Brush a large bowl with oil and set aside.
• Place flours, 1 cup dried figs, fennel seeds, and salt in another bowl. Add yeast mixture; bring mixture together with your hands. Turn out dough onto a lightly floured work surface; knead until smooth and elastic, about 5 minutes.
• Transfer dough to oiled bowl, and cover loosely with a piece of lightly oiled plastic wrap. Let dough rise in a warm place until almost doubled in bulk, about 1 hour.
• Preheat oven to 375 degrees. Turn out dough onto a lightly floured work surface, and knead in walnuts and remaining 1 cup dried figs (be aggressive with the dough to work in nuts and figs). Shape dough into a ball; pull seams in toward bottom to stretch and smooth top.
• Brush a baking sheet with oil; place dough in the middle. Loosely cover with a piece of lightly oiled plastic wrap. Let dough rise in a warm place until almost doubled in bulk, about 40 minutes.
• Bake until bread is light golden brown, about 30 minutes. Loosely tent with foil, and continue to bake until an instant-read thermometer inserted in the bottom of loaf registers 180 degrees and comes out clean, about 30 minutes more. Immediately transfer loaf to a wire rack; let cool completely before slicing.

FRUIT-AND-NUT RYE BREAD

Steps:

• Preheat the oven to 350˚ F. Spread the nuts on a baking sheet and bake until lightly toasted, about 10 minutes. Let cool, then roughly chop.
• Pour the hot water over the dried fruit in a bowl; let soak until softened, about 15 minutes. Drain the fruit, reserving the soaking liquid. Add more water to the liquid to equal 1 cup. Let the liquid cool to room temperature.
• Stir the bread flour, rye flour and yeast in the bowl of a stand mixer with a wooden spoon. Make a well in the center and add the 1 cup soaking liquid, molasses and vegetable oil. Stir with the spoon until the mixture forms a stiff shaggy ball (there might be some patches of dry flour). Cover the dough with a lightly damp kitchen towel and let sit until the liquid is absorbed, about 20 minutes.
• Sprinkle the salt evenly on the dough. Knead with the dough hook on medium speed until the dough pulls away from the bowl and is very smooth and elastic, about 7 minutes. With lightly oiled hands, mix the nuts and dried fruit into the dough. Press down on the dough to remove any air pockets. Lightly oil the top. Cover with a lightly damp kitchen towel and let rise at room temperature until doubled in size, about 2 hours.
• Lightly oil a 9-by-5-inch loaf pan. With oiled hands, gently deflate the dough in the bowl and transfer to the pan, pressing down until smooth and even. Push down and submerge any visible fruit or nuts on the top of the dough to keep them from burning during baking. Cover with a lightly oiled piece of plastic wrap and set aside until the dough rises 1 to 1 1/2 inches above the top of the pan, about 1 1/2 hours.
• Position a rack in the middle of the oven; preheat to 375˚ F. Brush the top of the loaf with water. Sprinkle some oats on top. Bake until the crust is dark brown and a thermometer inserted into the middle of the bread registers 200˚ F, 35 to 40 minutes (tent the bread with foil if it starts getting too dark). Remove the loaf from the pan and transfer to a rack to cool completely.

WALNUT RYE BREAD

Steps:

• add ingredients (EXCEPT NUTS) to your bread machine in this order.
• set loaf size, crust and bake on whole wheat or fruit/nut cycle.
• after 5 minutes check to see that dough is in a smooth ball.
• if too dry add water 1 tsp at a time, if too wet add flour 1 tsp at a time.
• add nuts when machine beeps, or at the end of the cycle.
• cool on a rack before slicing.