Crusty Rosemary Walnut Rye Bread

My 99th video! Thanks so much for watching.

This crusty whole grain rye bread has been a favorite of mine for several years. It is full of walnuts and cranberries with a couple of unusual seasonings: rosemary and black pepper. It is a winning combination! I had some rye sourdough starter left, so I added about 1 1/2 cups of that to the dough, but that is optional. I mixed everything together in the bread machine in the normal order, dough setting (yeast on top, not touching the water), adding the cranberries and walnuts at the beep.

2 T. sugar (or honey)
1 3/4 cups warm, not hot water
2 T. oil (I used sunflower)
1 c. rye or pumpernickel flour ( I used the whole grain pumpernickel)
1 c. whole wheat flour (I used red wheat this time; normally I use white wheat)
1/4 c. yellow cornmeal
around 2 cups bread flour (add only 1 cup to start)
4 T. dry buttermilk powder (opt.)
1 1/2 tsp. salt
1/4 tsp. coarsely ground black pepper
2 tsp. dried or fresh rosemary
1 1/2 c. rye sourdough starter (opt. you'll need a bit more flour)
1 T. dry yeast (I used just 2 tsp. since I added sourdough)
1 cups dried cranberries (or raisins)
1/2 cup chopped walnuts

you will end up with 2 loaves--either shape long loaves or round, let rise and slash on top before baking at 400F. for about 30-35 minutes. Thermometer should read 180- 185 degrees

To cut the round loaf, cut in half, then place cut side down on the cutting board and cut each half into slices.