Pecan and Cranberry Rye Bread

Pecan and Cranberry Rye Bread

4.8 64 ratings

Prep. 20 min

Total 3 h

14 slices

Ingredients

pecan nut halves
150 g
water
300 g
dried instant yeast
2 ¼ tsp
25 g fresh yeast, crumbled
caster sugar
1 Tbsp
strong white bread flour plus extra for dusting
300 g
rye flour
150 g
fine sea salt
2 tsp
olive oil for greasing
dried cranberries
100 g

Difficulty

easy

Nutrition per 1 slice

Sodium 274 mg

Protein 5 g

Calories 887 kJ / 212 kcal

Fat 9 g

Saturated Fat 0.8 g

Carbohydrates 27 g

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UK and Ireland

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