Cranberry Pine Nut Bread

Cranberry Pine Nut Bread


6 people made this

About this recipe: This is a wholesome bread studded with cranberries and pine nuts, making for a delicious breakfast or afternoon treat when toasted. Wheatgerm and oats add an extra bit of goodness.


Serves: 24 

  • 3 teaspoons dried active baking yeast
  • 300ml warm water (45 degrees C)
  • 250g bread flour
  • 60g wheatgerm
  • 40g poridge oats
  • 2 tablespoons dark brown soft sugar
  • 1 egg
  • 2 tablespoons butter, softened
  • 1 teaspoon salt
  • 240g dried cranberries
  • 70g pine nuts

Prep:30min  ›  Cook:45min  ›  Extra time:1hr30min rising  ›  Ready in:2hr45min 

  1. In a small bowl, dissolve yeast in warm water. Let stand until creamy, about 10 minutes.
  2. In a large bowl, combine the yeast mixture with the flour, wheatgerm, oats, dark brown soft sugar, egg, butter and salt; stir well to combine. When the dough has pulled together, turn it out onto a lightly floured surface and knead until smooth and supple, about 8 minutes. Lightly oil a large bowl, place the dough in the bowl and turn to coat with oil. Cover with a damp cloth and let rise in a warm place until doubled in volume, about 1 hour.
  3. Deflate the dough, turn it out onto a lightly floured surface and knead in the cranberries and pine nuts. Divide the dough into two equal pieces and form into loaves. Place the loaves into two lightly greased 1 lb loaf tins. Cover the loaves with a damp cloth and let rise until doubled in volume, about 30 minutes. Meanwhile, preheat oven to 190 C / Gas 5.
  4. Bake in preheated oven for 45 to 55 minutes, or until loaf sounds hollow when tapped on the bottom.

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