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Preparation facts
Servings: 16
Yield: 2 loaves
Ingredients
1 package fresh yeast
1/2 cup (120mL) water, lukewarm
1/3 cup (80mL) apple cider, lukewarm
1 egg
1/2 cup (60g) bread flour
1 tsp (6g) salt
1 cup (120g) whole wheat flour
1/3 cup (40g) white rye flour
1- 1/2 cups (180g) California walnuts, roughly chopped
1 cup (150g) dried cranberries
1 tsp (2g) orange zest
Sponge Starter:
1 cup (120g) bread flour
1/4 cup (30g) white rye flour
1/2 package fresh yeast
2/3 cup (160mL) water, lukewarm
Directions
Sponge Starter:
In a mixing bowl, dissolve the yeast in the water. Add flours and mix for 5 minutes on slow speed with a dough hook. Let rise for one hour.
To make the bread:
In a bowl, dissolve the package of yeast in lukewarm water. Add the sponge, apple cider, egg, and salt. Mix the dough 6 to 8 minutes on medium speed until fully developed.
Add the walnuts, cranberries and orange zest and mix on slow speed until fully incorporated. Let the dough rise to double in volume, then punch it down and divide the dough into two even pieces.
Preheat the oven to 400°F (205°C).
Form each piece of dough into a greased pound cake pan. Let the dough rise to its maximum volume, about double in size. Place the loaves in the oven and bake until golden brown and a good crust is formed; approximately 25 minutes. Remove from the pan and let cool on a rack.
Nutrition facts
Copyright 2007, Healthnotes, Inc., 1505 S.E. Gideon St., Suite 200, Portland, Oregon 97202, www.Healthnotes.com.
2006-09-07
