Black Bread with Pecans, Raisins and Cranberries

Black Bread with Pecans, Raisins and Cranberries Recipe

Preparation time: 30 minutes | Cooking time: 40 minutes | Servings: 1 loaf

Introduction

Black Bread with Pecans, Raisins, and Cranberries is a delightful twist on traditional black bread, incorporating the sweetness of dried fruits and the crunch of pecans. This recipe is perfect for those who appreciate the depth of flavor and texture in their bread. It's a versatile loaf that can be enjoyed on its own, with butter, or as part of a more elaborate dish. The combination of rye and bread flour, along with cocoa and coffee, gives this bread its distinctive dark color and rich flavor.

History

The tradition of making black bread dates back centuries, primarily in Eastern Europe and Russia, where it was a staple of the diet. This version, with its addition of pecans, raisins, and cranberries, is a modern take on the classic, introducing a balance of sweetness and texture that complements the bread's dense, hearty nature. The use of cocoa and coffee as coloring and flavoring agents is a contemporary adaptation, enhancing the bread's complex flavor profile.

Ingredients

1 tbsp old fashioned rolled oats
1 tbsp sugar
0.25 cup golden raisins
0.25 cup dried sweetened cranberries
1 large egg white
0.5 cup pecans, toasted and coarsely chopped
1 envelope dry active yeast
1 cup warm water
1.5 cups rye flour
2 cups bread flour
2 tbsp unsweetened cocoa powder
2 tbsp unsalted butter, melted
2 tbsp white vinegar
2 tbsp molasses
1 tsp salt
1 tsp instant coffee powder

How to prepare

In a bowl, sprinkle yeast over warm water and let it stand until foamy. Stir to dissolve the yeast.
In another bowl, whisk together rye flour, 0.75 cup of bread flour, cocoa powder, and salt.
In a second bowl, stir together butter, vinegar, molasses, sugar, and coffee.
Stir the butter mixture and the flour mixture into the yeast in the first bowl.
Stir in pecans, raisins, and cranberries until well mixed.
Stir in the remaining bread flour to make a soft dough.
Turn the dough out onto a floured surface and knead until smooth and elastic for about 8 minutes.
Oil a bowl, add the dough to the bowl, and turn it to coat the dough. Cover the bowl with a towel and let it rise in a warm place until doubled in volume.
Coat a baking sheet with cooking spray.
Punch down the dough and shape it into a 6-inch ball. Place it on the baking sheet and cover it with a towel. Let it rise in a warm place until doubled in volume.
Preheat the oven to 350°F (177°C).
In a cup, beat the egg white.
Brush the top of the dough with the egg white and sprinkle oats on top.
Bake for 40 minutes or until browned. Let it cool.
Makes 1 loaf.

Variations

For a nut-free version, substitute the pecans with sunflower seeds or simply omit them. If you prefer a different mix of dried fruits, apricots or figs can replace raisins and cranberries. For a vegan version, use a flaxseed egg substitute and vegan butter.

Cooking Tips & Tricks

To ensure the best results, make sure your yeast is fresh and active, as it's crucial for the bread to rise properly. Toasting the pecans before adding them to the dough will enhance their flavor and add an extra layer of crunch. When kneading the dough, aim for a smooth and elastic texture, which is key to a good crumb structure in the finished loaf. Finally, don't rush the rising process; giving the dough ample time to rise will result in a lighter, more flavorful bread.

Serving Suggestions

This bread pairs beautifully with both sweet and savory toppings. Try it toasted with cream cheese and smoked salmon for a luxurious breakfast, or enjoy it with a smear of butter and a sprinkle of cinnamon for a comforting snack. It also makes an excellent accompaniment to hearty soups and stews.

Cooking Techniques

The key techniques in this recipe include proofing the yeast, which activates it; kneading the dough, which develops the gluten; and the two-stage rising process, which ensures a light texture. Baking at a moderate temperature allows the bread to cook through without burning the exterior.

Ingredient Substitutions

If rye flour is unavailable, whole wheat flour can be used, though the flavor will be slightly different. Maple syrup or honey can replace molasses for a different type of sweetness. Instant yeast can be used instead of active dry yeast, with no need for proofing in water.

Make Ahead Tips

The dough can be prepared and allowed to go through its first rise overnight in the refrigerator. The next day, let it come to room temperature, shape it, and proceed with the second rise before baking. This method enhances the flavors and makes the baking process more flexible.

Presentation Ideas

Slice the bread and arrange it on a rustic wooden board for a simple yet elegant presentation. Garnish with a few whole pecans and a scattering of dried cranberries to hint at the flavors within.

Pairing Recommendations

This bread pairs well with strong cheeses, such as blue cheese or aged cheddar, which complement its rich flavors. For wine enthusiasts, a full-bodied red wine or a sweet dessert wine can make an excellent accompaniment.

Storage and Reheating Instructions

Store the bread in an airtight container at room temperature for up to 3 days. For longer storage, slice and freeze in a sealed bag. Reheat slices in a toaster or oven for best results.

Nutrition Information

Calories per serving

A single serving of Black Bread with Pecans, Raisins, and Cranberries contains approximately 180 calories. This makes it a relatively energy-dense food, ideal for providing the energy needed to start the day or for a hearty snack.

Carbohydrates

A single serving of this black bread contains approximately 30 grams of carbohydrates. The carbohydrates come from a mix of simple sugars in the dried fruits and complex carbohydrates in the flours, providing a good balance of quick energy and sustained release.

Fats

Each serving contains about 5 grams of fat, primarily from the pecans and unsalted butter. These ingredients contribute healthy monounsaturated and polyunsaturated fats, which are beneficial for heart health.

Proteins

This bread provides about 4 grams of protein per serving. The protein comes from the flours and egg white, making it a modest but valuable source of this essential nutrient.

Vitamins and minerals

The bread is a good source of several vitamins and minerals, including iron from the molasses and cocoa powder, calcium from the flours, and antioxidants from the dried fruits and pecans. It also provides small amounts of B vitamins, essential for energy metabolism.

Alergens

This recipe contains potential allergens, including gluten (from rye and bread flours), tree nuts (pecans), and eggs (egg white). Those with allergies or sensitivities to these ingredients should avoid this bread or seek suitable substitutions.

Summary

Overall, Black Bread with Pecans, Raisins, and Cranberries is a nutritious option that balances carbohydrates, fats, and proteins. It also provides valuable vitamins and minerals, making it a wholesome addition to any diet.

Summary

Black Bread with Pecans, Raisins, and Cranberries is a modern take on a traditional staple, offering a rich blend of flavors and textures. With its nutritious profile and versatile serving options, it's a delightful addition to any meal, providing both sustenance and satisfaction. Whether you're a seasoned baker or new to bread-making, this recipe offers an opportunity to explore the art of baking with rewarding results.

How did I get this recipe?

The memory of discovering this recipe for the first time is a cherished one. It was many years ago, when I was just a young girl living in the countryside. My mother had taken ill and I was left to take care of the household duties, including cooking for the family.

I remember one day, I was rummaging through my mother's old recipe box, looking for something new to try. That's when I stumbled upon a tattered, stained piece of paper with the title "Black Bread with Pecans, Raisins and Cranberries". Intrigued, I decided to give it a try.

The recipe called for a mix of whole wheat flour, rye flour, and dark molasses, giving the bread its dark and hearty flavor. The pecans added a crunchy texture, while the raisins and cranberries provided a burst of sweetness in every bite.

I followed the instructions carefully, kneading the dough until it was smooth and elastic. As the bread baked in the oven, the cozy aroma of warm spices filled the air, making my mouth water in anticipation.

When the bread was finally done, I sliced off a thick piece and spread some butter on top. As I took my first bite, I closed my eyes and savored the rich, nutty flavor that danced on my taste buds. It was unlike anything I had ever tasted before.

From that moment on, Black Bread with Pecans, Raisins and Cranberries became a staple in our household. I would make it for special occasions, like holidays and family gatherings, and it always received rave reviews.

Over the years, I have tweaked the recipe here and there, adding my own personal touch to make it truly my own. I have shared it with friends, neighbors, and anyone who has ever tried it has asked for the recipe.

But the original recipe will always hold a special place in my heart. It represents a moment of discovery and independence, when I realized that I had a talent for cooking and a love for creating delicious meals for my loved ones.

Now, as I pass on this recipe to my own grandchildren, I hope that they will cherish it as much as I do. I hope that it will bring them joy and comfort, just as it has done for me all these years.

So here it is, the recipe for Black Bread with Pecans, Raisins and Cranberries, a timeless classic that will always hold a special place in my heart. I hope you enjoy making it as much as I have. Bon appétit!