Rye Toasting Bread with Dried Cherries & Pumpkin Seeds Makes 1 loaf

By blum099

Per serving, based on 6 servings. (% daily value)
Calories414
Fat 7.2 g (11%)
Saturated
3.1 g (15.3%)
Trans
0 g
Carbs 78.3 g (26.1%)
Fiber 8.4 g (33.5%)
Sugars 17.4 g
Protein 13.2 g (26.3%)
Cholesterol 2 mg (0.7%)
Sodium 801.8 mg (33.4%)

Ingredients

• 2 1/4 teaspoons (1 1/4-ounce package) active dry yeast
• 1/2 cup warm water (110°F)
• 1/2 cup warm milk
• 1/2 cup blackstrap molasses
• 1/4 cup dried cherries
• 1/4 cup pumpkin seeds
• 1/4 cup dried unsweetened coconut
• 1 3/4 cups (6 1/4 ounces) rye flour, divided
• 1 1/4 cups (5 1/2 ounces) bread flour
• 3/4 cup (3 1/4 ounces) whole wheat flour
• 2 teaspoons salt
• 1 teaspoon caraway seeds, ground

Details

Adapted from thekitchn.com

Preparation

Step 1

In a small bowl, dissolve the yeast in 1/2 cup warm (110°F) water. Let the mixture rest for 5 minutes. In another small bowl, combine the warm milk and molasses. In another small bowl, combine the cherries, pumpkin seeds and coconut. Pour over enough water to barely cover.

In a large mixing bowl, whisk together 1 1/2 cups of the rye flour (reserving 1/4 cup), bread flour, wheat flour, salt and ground caraway seeds. Pour in the milk-molasses mixture and the yeast mixture, and stir until just combined.

Turn the dough out onto a lightly floured surface. Knead until smooth and elastic — about 5 minutes. As you knead, add enough of the remaining rye flour, 1 teaspoon at a time, to prevent the dough from sticking to your hands. This dough will be more sticky than a non-rye dough, however. Do not let it get too dry.

Drain the fruit mixture and squeeze out as much moisture as possible. Knead it into the bread dough until well-distributed.

Form the dough into a ball and place the dough in a large greased bowl, turning to coat. Cover with plastic wrap or a towel and let rise in a warm place for 45 minutes. Punch the dough down; cover and let rest for 10 more minutes.

Form the dough into a ball and place on a parchment-lined baking sheet. Score the top with a sharp knife. Cover with a clean dishtowel and let rest another 30 minutes.

Meanwhile, pre-heat the oven to 375°F. When the bread has rested, bake for about 45 minutes or until hollow-sounding when tapped on the underside. Cool on a wire rack. Serve sliced very thin and toasted.