Isn’t rye bread just the best? It’s so unique. A lot of people don’t like the caraway flavor of rye – pumpernickel in particular seems widely hated for it’s carawayness – and frankly, I just don’t understand it. I love rye bread and I love it when other people love rye bread.
If ever there was a rye bread that could convert those who hate rye, this may be it. This is a free-form dough that is pretty easy to work with and ends up soft, light, and chewy despite all the cranberries and pecans. I was surprised at how light it was. It was a snap to make.
The dough after doubling:
Forming into a log that will proof on a baking sheet:
One thing I’ve alway found helpful when forming loaves this was is to roll towards me rather than away. It keeps everything tight. The loaf before proofing:
This bread is so good as toast with some cream cheese. It also made a great sandwich bread. Per the recipe, you brush the loaf with an egg wash and sprinkle with smoked salt before baking and I didn’t really like that. Plus, it made the top crust pucker when I stored it in a bread bag. But otherwise, a lovely loaf of yummy. I’m going to make a few loaves to give as Christmas gifts – the cranberries and pecans are really festive.