Rye bread with cranberries

Name: Rye bread with cranberries
Yield: 2 bread
Ingredients: 0.5 dl Wheat bran; 1 dl Cracked wheat kernels; 1 Light lager; 1 dl Lingonberry jam; 1.5 dl Cracked rye kernels; 2 tsp Comments; 2 tbsp Dark syrup; 2 tsp Salt; 3 tbsp Oil; 4 dl Boiling water; 50 g Yeast; 8 dl Wholemeal rye flour; 9 dl Wheat flour

Bread, buns & biscuits

Cook time: 0 min.
Servings: 2 bread

Ingredients for Rye bread with cranberries

0.5	dl	Wheat bran
1	dl	Cracked wheat kernels
1		Light lager
1	dl	Lingonberry jam
1.5	dl	Cracked rye kernels
2	tsp	Comments
2	tbsp	Dark syrup
2	tsp	Salt
3	tbsp	Oil
4	dl	Boiling water
50	g	Yeast
8	dl	Wholemeal rye flour
9	dl	Wheat flour

Instructions for Rye bread with cranberries

To prepare the Rye bread with cranberries recipe, please follow these instructions:

Mix rye + wheat kernels, bran bowl together in a bowl pour the boiling water over stirring thoroughly. Leave the mixture until it has cooled about 37 grams, the light beer up to about 37 grams and dissolve the yeast
Stir the yeast in the dough with salty cranberry juice. Syrup and oil add the rye flour and most of the wheat flour knead the dough thoroughly together. It must be firmly firm and allow the dough to rise for 45 minutes.

Beat the dough knead it through and form it into two loaves of bread lubricated elongated, each of which contains about 1½ liters of bread to raise the bread for 30-40 minutes

Dice the bread tightly with a fork set the molds at the bottom of the oven, preheated to 250 gr, let the loaves bake for 10 min turn down to 175 gr behind the bread for another 50 min

Rye bread with cranberries

Ingredients for Rye bread with cranberries

Instructions for Rye bread with cranberries

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