Rye breads from the loaf tin are perfect for days when you don’t feel like baking but still want to eat bread. No stretching and folding, no worrying about the crust and a particularly open crumb. And a few cranberries and nuts turn the simplest sourdough bread in the world into something special after all.
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What you need for this wholegrain bread with cranberries and hazelnuts
- Wholegrain rye flour: Rye flour can absorb more water than wheat flour and wholegrain flour can absorb more water than white flour. The wholegrain rye flour ensures that the cranberry hazelnut bread is particularly juicy and stays fresh for a long time.
- Wholegrain spelt flour: I prefer to grind my wholegrain flours myself. Freshly ground flour has more nutrients and flavour than store-bought flour. To ensure that pure wholegrain flour is still nice and fluffy, I usually set the degree of grinding to the finest setting. If you don’t have the opportunity to grind your own flour, you can of course also use store-bought flour.
- Sourdough starter: I feed my sourdough starter with roughly equal parts flour and water. I use a mixture of wheat and rye flour. If you feed your sourdough in a different ratio, you will probably need to adjust the proportion of water in this recipe.
- Sugar beet syrup: Sugar beet syrup is made by boiling down sugar beet juice. It makes the wholemeal bread milder and gives it a beautiful colour. You can replace it with another syrup or molasses.
- Cranberries: Dried cranberries often contain a lot of added sugar. I therefore prefer to buy cranberries that have been sweetened with juice. Of course, the recipe also works with any other cranberries or dried fruit. Together with the fibre in the wholegrain flours, the fructose from the cranberries gives the sourdough starter an extra portion of feed. This is why this bread needs less time to ferment than other sourdough breads.
- Hazelnuts: I used whole hazelnuts for this recipe, but you can of course use any other type of nut.
In three steps: How to make sourdough cranberry bread with hazelnuts
Mix the dough
Grind* the spelt and rye flour and mix* with the sugar beet syrup, cranberries, hazelnuts, sourdough starter, salt and water to form a dough and pour into a greased loaf tin*.
Leave the cranberry bread to rest overnight at room temperature.
Preheat the oven
Preheat the oven to 230 degrees using a baking stone* and a steam tray consisting of a stainless steel oven dish* and lava stones*.
Bake the wholegrain sourdough bread
Bake the wholegrain bread at 200 degrees for about 20 minutes with steam and 40 minutes without steam.
The bread must be completely cooled* before it can be cut because it contains a high proportion of rye.
Frequently asked questions about rye bread
Rye bread stays fresh longer than wheat bread. If it is stored correctly, it still tastes good even after four to five days. The acid in the sourdough prevents the bread from going mouldy.
I store my rye bread at room temperature. To prevent the cut from drying out, I cover it with a cotton kitchen towel.
Rye bread dough often needs more time than wheat sourdough. Unlike most sourdoughs with wheat flour, I leave the doughs for my rye breads to rest at room temperature (and not in the fridge). For a simple test, dust the surface of the dough with flour or coarse flour before proofing. If they form distinct cracks and the surface curves upwards, the bread is ready to bake.
Rye bread tastes best on the second day because the flavours have had enough time to fully develop.
It is important that the rye bread has cooled completely before it is cut. When rye bread is cut while warm, the escaping steam makes the crumb sticky.
The greyish colour is created when the tin is dusted with flour before the dough is poured in. To avoid a grey haze, I grease the tin thoroughly, but do not add the extra layer of flour. If the bread cannot be removed from the tin, you can cover it with a cotton cloth immediately after baking. The moisture that forms under the cloth as it cools will make it easier to remove the bread from the tin.
Helpful tools – My recommendations
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- A grain mill* for freshly ground wholemeal flour.
- A Danish Whisk* – especially if you don’t use a kitchen machine. This allows you to mix your ingredients without the whole dough sticking to the spoon.
- A kitchen scale*.
- You can bake beautiful loaves with proofing baskets. There are round proofing baskets* and oval proofing baskets*. If you want to bake several loaves at the same time, I would recommend oval baskets. They take up less space in the fridge and oven.
- A stainless steel loaf tin*.
- A steam tray consisting of a stainless steel oven mould* and lava stones*. The tray is filled with the stones and placed on the bottom of the oven during preheating. When you put your bread in the oven, pour hot water onto the stones. This creates steam, which ensures that your bread rises well.
- Baking steel* to make your bread, rolls and pizza nice and crispy.
- When baking bread in a Dutch oven*, you can do without baking steel and a steam tray because the Dutch oven has the perfect climate.
- A cooling rack* for bread, rolls and waffles.
- A stainless steel kettle* with different temperature settings for soaking ingredients.
- A sharp bread knife*.
- A stainless steel toaster* for slices of bread, toast and rolls.
You can find more product recommendations here.
More nut loaves with sourdough
Rustic Sourdough Walnut Bread
This soft and sweet walnut bread contains no yeast and is ideal for beginners. The base is a wheat bread with brown flour and wholegrain rye flour, which is spiced up with whole walnuts. The nuts are soaked in hot water. This provides additional moisture and ensures…
Recipe: Cranberry sourdough bread with hazelnuts
Ingredients
- 400 g Wholegrain rye flour
- 100 g Wholegrain spelt flour
- 425 g water
- 50 g sourdough starter
- 2 tbsp. Sugar beet syrup
- 1½ tsp. salt
- Cranberries and hazelnuts to taste
Instructions
- Leave the bread to rest overnight at room temperature.
- Preheat the oven to 230 degrees using a baking stone* and a steam tray consisting of a stainless steel oven dish* and lava stones*.
- Bake the wholegrain bread at 200 degrees for about 20 minutes with steam and 40 minutes without steam.
- The bread must be completely cooled* before it can be cut because it contains a high proportion of rye.
- Happy baking!
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