Black Bread With Pecans, Raisins & Cranberries

Makes 16
Prep 20 m
Rise 120 m
Bake 35 - 40 m

Ingredients

Directions

  1. 1 of 10 In large bowl, sprinkle the yeast over warm water. Let stand until foamy, about 5 minutes. Stir to dissolve yeast.
  2. 2 of 10 Meanwhile, in medium-size bowl, whisk together the rye flour, 3/4 cup of the bread flour, the unsweetened cocoa powder and salt. In a small bowl, stir together the melted butter, white vinegar, molasses, sugar and coffee powder to dissolve the coffee powder.
  3. 3 of 10 Stir the butter mixture and the flour mixture into the dissolved yeast in the large bowl. Stir in pecans, raisins and cranberries until mixed. Stir in the remaining 1 cup bread flour to make soft dough.
  4. 4 of 10 Turn the dough out onto a lightly floured surface. Knead until smooth and elastic, about 8 minutes, adding more flour as needed to prevent sticking.
  5. 5 of 10 Oil a large bowl. Add the dough to the bowl; turn to evenly coat the dough. Cover the bowl with a clean kitchen towel. Let rise in warm place, away from drafts, about 1 hour or until doubled in volume.
  6. 6 of 10 Coat baking sheet with nonstick vegetable-oil cooking spray.
  7. 7 of 10 Punch down dough. Shape into a 6-inch ball. Place on the prepared baking sheet. Cover with a towel. Let rise in warm place, away from drafts, about 1 hour or until doubled in volume.
  8. 8 of 10 Heat oven to 350 degrees F.
  9. 9 of 10 In a small cup, lightly beat the egg white with a fork. Brush top of dough with egg white. Sprinkle the top evenly with the rolled oats.
  10. 10 of 10 Bake in 350 degrees F oven 35 to 40 minutes or until browned and bread sounds hollow when tapped. Transfer bread to wire rack; let cool. Serve warm or completely cooled.
Nutrition Information for Black Bread With Pecans, Raisins & Cranberries
Servings Per Recipe: 16
Per Serving: 4 g pro., 149 kcal cal., 153 mg sodium, 1 g sat. fat, 4 mg chol., 5 g Fat, total, 26 g carb., 3 g fiber
© Copyright Meredith Corporation. All Rights Reserved.
Printed from FamilyCircle.com 09/26/2018