Cranberry Rye Bread (Overnight Sponge Dough Method)
Awayofmind Bakery House
Awayofmind Bakery House
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Ingredients

  • Recipe from Ah Tze's Kitchen Play
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  • Ingredients for sponge starter (overnight)
  • 150 ml warm milk
  • 240 g bread flour
  • 1 tsp instant dry yeast
  • a pinch of salt
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  • Ingredients for bread dough
  • 200 g sponge starter
  • 125 g bread flour
  • 125 g rye flour
  • 40 g fine sugar
  • 85 ml cold water (can be slightly more if you find the dough is too dry)
  • 1/4 tsp salt
  • 30 g unsalted butter, softened
  • 100 g chopped dried cranberries

Instructions

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