Rye Bread W/Dried Cranberries and Toasted Pecans (Bread Machine)

Ingredients

• 1 1/2 cups water
• 1 teaspoon lemon juice
• 1/2 teaspoon orange oil (optional ~ or substitute 1 tablespoon orange zest)
• 1/4 cup honey
• 2 tablespoons soft butter
• 2 cups bread flour
• 1 cup whole wheat flour
• 1 cup rye flour
• 3 tablespoons powdered milk
• 2 1/2 tablespoons vital wheat gluten
• 1 1/2 tablespoons brown sugar (packed)
• 1 cup pecan pieces (TOASTED in a hot dry iron skillet, then chopped very fine)
• 1 cup dried cranberries (chopped very fine)
• 1 teaspoon cinnamon (optional)
• 3 teaspoons bread machine yeast
• 1 1/2 teaspoons salt
• 2 tablespoons melted butter (brush on baked bread crust while hot)

Directions

1. 1

   Put the first five (5) ingredients into bread machine pan.

2. 2

   Mix the next nine (9) ingredients together in a large bowl. NOTE: I rough grind the pecans and cranberries in a mini-chopper because my bread machine does not have an "add beep" ~.

3. 3

   Spoon combined dry ingredients, onto top of water, into bread machine pan.

4. 4

   Place bread machine yeast on top of dry ingredients, in one corner of bread machine .

5. 5

   Place salt in opposite corner of bread machine, on top of dry ingredients.

6. 6

   Select DOUGH CYCLE if baking in your oven ~ or select whole wheat cycle and light crust, if baking in the machine. NOTE: This is a made-up recipe, and I have not baked this recipe in the machine!

7. 7

   Check dough after machine has mixed for about 8-10 minutes to see if the dough looks too wet or too dry ~ add water or flour by teaspoons until the dough is the right consistency. NOTE: rye dough needs to be wetter than other doughs!

8. 8

   For baking in the oven: Dump out dough onto a mat/surface sprayed with cooking spray. Flatten the dough into about a 16" x 12" rectangle ~ fold dough to fit pan length, pinching seams together, and roll tightly into loaf shape ~ spray Pyrex with cooking spray ~ fit dough into pan and slash dough 3-4 times. Cover dough with plastic wrap and let shaped dough rise again till about 1 1/2" above top of pan ~ may take an hour or more to rise!

9. 9

   Preheat oven to 350F for Pyrex ~ 375F for metal.

10. 10

    Bake for 20 minutes ~ tent loaf with foil and bake an additional 20-25 minutes. For a soft crust, brush hot loaf surface all over with 2 tablespoons melted butter.