I made this recipe using a mixer and good old fashioned kneading. Using fresh chopped cranberries adds a lot of moisture, so you end up adding flour as you knead the dough to firm the dough up.
The basic recipe is:
3 ½ ounces Rye flour.
11 ½ ounces white flour.
7 ounces of sour starter.
9 ounces of water.
1 chopped cup of cranberries
2 tablespoons of chia.
½ cup of chopped walnuts.
¼ cup of raisins.
1 packet of yeast
1 tablespoon of salt.
First I add all the flours, salt and yeast together and work the yeast into the flours with my fingers.
Then add the sour starter, water and start the mixer.
When the dough is about halfway mixed I add the Chopped cranberries, chia, raisins and chopped walnuts.
This recipe came out very moist and I dusted the counter heavily and then worked the dough out of the mixer bowl. Gradually kneading and adding flour until the dough was elastic in texture.
Let it sit until the dough doubles in size and then place the dough into a large greased baking pan.
Let rise again until double in size.
Bake at 425 Fahrenheit for about 1 hour until the temperature gauge reads 220 Fahrenheit.
I slice this bread and then freeze it in zip lock freezer bags. Then just pop a slice in the toaster when I desire a slice.