It seems like we have gotten new tradition established in our house – bread baking on Friday. We usually have some friends over on Saturday or Sunday night and freshly baked bread is an ideal component for patties and cheeses. I am very fond of rustic bread with dried fruits and nuts. This one is my favorite.
Molasses is an excellent addition to the recipe, bread comes out a little sweet, just the way I like it. Rye flour gives it raw texture and pumpkin and flax seeds bring a perfect crunch. Dried cherries, sweet and sour at once are a luxury ingredient making the taste unique. Overall, this bread is very simple to make and it’s absolutely outstanding when toasted. I can’t wait to hear from my friends how yummy it is!
Rye Cherry Bread with Flax & Pumpkin Seeds
- 1 1/4-ounce package active dry yeast
- 1/2 cup hot water (about 110°F)
- 1/2 cup warm milk
- 1/2 cup molasses
- 1/4 cup dried cherries
- 3 Tbsp. rum or brandy
- 1/4 cup pumpkin seeds
- 2 Tbsp. flax seeds
- 1 1/2 cups rye flour
- 1 1/4 cups bread flour
- 3/4 cup whole wheat flour
- 2 tsp salt
In the small bowl combine cherries and rum. Set aside.
In another small bowl, dissolve the yeast in 1/2 cup warm water. Let stand until foamy, 5 to 10 minutes, then stir to combine. Set aside.
In another small bowl, combine the warm milk and molasses. Set aside.
In the bowl of an electric mixer fitted with the dough hook, mix together the flours, salt and flax seeds. Slowly add the yeast mixture and the molasses with milk. Increase the speed to medium-low and knead for 5 minutes. Add some rye flour, one tablespoon at a time, if the dough is very sticky. This dough will be more sticky than a non-rye dough, however. Do not let it get dry.
Take the cherries out of rum and coat them with flour. Turn the dough out onto a lightly floured surface. Knead the pumpkin seeds and cherries into the mixture until well-distributed. Form the dough into a ball.
Place the dough in a large greased bowl, cover with plastic wrap and let the dough rise at room temperature for about one hour. Lightly pat the dough down; cover and let rest for 10 more minutes.
Form the dough into a ball and place on a baking sheet. Using a thin, sharp knife, make gentle slashes across the top of the loaf. Cover with a clean dishtowel and let rest another 30 minutes.
Heat oven to 375°F and bake for about 45 minutes or until hollow-sounding when tapped from underneath. (Mine was a little underdone in a center, but I like it this way.) Let cool completely on wire racks before slicing, toasting and serving.
Recipe adapted from theKitchn