Chopped rye and cranberry loaf

I’ve been doing okay on my sensible New Year’s resolutions this year, but appallingly on my fun one, which was to finish off the 100 Loaves project by the end of this year. But hope is in sight, because I made up a recipe that I rather like. I use the word recipe loosely as there are no measurements involved at present.

rye chops bread 2

This loaf came about because I’ve got far too much chopped rye lying around that has well over-shot its Best Before date. Chopped rye is quite difficult to get hold of in the UK, and I got myself into this situation by buying up far too much of it when I had the chance. Now the thought of binning all that painstakingly-acquired rye when it starts to taste bad has got too painful to ignore.

This loaf has about 150g chopped rye in it, which means it will only take me, oh, 20 of these loaves to finish the lot. I soaked that in some hot water with a sprinkle of cranberries and a tsp of caraway. A tsp of caraway gives quite a strong flavour. The rest of it is an ordinary white wheat dough made with dried yeast and a squirt of honey. The texture is rather like a dense granary, and I like the flavours together.

ETA: any ideas on how else I can finished my chopped rye? There is always pumpernickel, which is why I bought it, but I’m not a huge fan as an everyday bread.

rye chops bread

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