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Cranberry Pecan Milk and Honey Bread
Ingredients
  • 390 grams all purpose flour (3 cups)
  • 170 grams yecora rojo whole grain flour (1 ⅓ cups)
  • 400 grams milk, warmed to about 90°F (1 ⅔ cups)
  • 160 grams sourdough starter (⅔ cup)
  • 50 grams honey (2 ½ Tbsp)
  • 12 grams salt (2 tsp)
  • 90 grams dried cranberries (¾ cup)
  • 80 grams pecans, toasted and chopped (¾ cup)
  • for the egg wash, 1 egg beaten with 1 tsp water or milk and 1 tsp honey
Steps
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