I have been neglecting this project all summer because really, who wants to stay inside and blog when there’s ample sunshine, tennis, travels and other glorious non-work things to indulge in for a good 2 or so months? So even though I planned to take more food photos and try some more recipes during my very long production break from my day job; other than one giant post-xmas lunch splurge I have done absolutely no creative cooking since December. I wish I could say I’m apologetic but then it’s been pretty easy once other priorities took hold as is the way with life I guess. I envy those who can be incredibly consistent with their hobbies, I guess with me I’m incredibly consistent on how inconsistent my passions lie at any one time. I have a long string of hobbies and any or a lot of them can take up my mind at any point in time. If you think that was a tricky sentence to read, try living it out.
Anyway this all sounds like an incredibly lame non-apology on why I haven’t posted in the last couple of months but let’s just leave it at I was “BUSY” and move on to restarting Not So Lazy Sundays with a little bit of rye?
Sometimes some recipes come about because of a huge oversight. I had one of these when I was trying to start a fresh no-knead loaf for a get-together, and instead of putting the required white flour, I added rye, and ONLY rye instead. It was late, the light was dim and I may have needed glasses. Usually you always add rye flour together with white/brown because rye flour doesn’t have much leavening properties, but somehow this turned the recipe into a dense and moreish fruit and nut loaf. Not as sweet as raisin toast but sliced thin, toasted and spread with butter, it’s a perfect breakfast or snack.
Cranberry & Macadamia Rye Loaf
No Knead Bread Base (makes 2 loaves)
6 cups rye flour
1.5 tablespoons yeast
1.5 tablespoons salt
3 cups lukewarm water
Filling (Per Loaf)
1 cup dried cranberries
2/3 cup chopped macadamias
Dissolve the salt and yeast in the water then add to the flour in a big plastic container with a lid with a least 2/3 room for mixture to rise. Mix roughly, attach lid and leave in a dark place for at least 24 hours. If the temperature is too warm then leave in the fridge for 36+ hours.
Preheat the oven to 220C/428F.
Once dough has proofed, divide the mixture in 2. With wet hands pat out the mixture, sprinkle the cranberries and nuts over the top, fold the mixture in and knead a few times so the fruit and nut is mixed in. Transfer mixture to a rectangular loaf tin. Bake at 220C/428F for 20min and then at 200C/390F for a further 15min or until brown and hollow when tapped.