Cranberry Pine Nut Bread
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.
Ingredients
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
Method
Prep:30min ›
Cook:45min ›
Extra time:1hr30min rising ›
Ready in:2hr45min
- In a small bowl, dissolve yeast in warm water. Let stand until creamy, about 10 minutes.
- 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.
- 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.
- Bake in preheated oven for 45 to 55 minutes, or until loaf sounds hollow when tapped on the bottom.
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Reviews & ratings
Average global rating:
(7)
Reviews in English (6)
Pinenuts and Craisins go together nicely. Nice taste. I liked it toasted and then spread with butter. I only had 1 cup of Craisins and think 2 might be excessive. I had to use more that 2 cups of flour in order to knead the dough because it was too sticky. Also, this was done in just 30 minutes, 45 to 55 minutes would have burned it. - 22 Feb 2004 (Review from Allrecipes US | Canada)
BREAD MACHINE REVIEW: I decided to try at making this in the bread machine and it really did turn out quite well. First of all I added all the wet ingredients, then the dry (even the cranberries and nuts) then turned it to the dough setting. Once it reached the end of the dough cycle, I kneaded a little and dropped in a greased pan. I glazed the top with beaten egg, and cooked in the oven as usual. Great tasting breakfast bread, perfect with a smear of butter! - 10 Apr 2011 (Review from Allrecipes US | Canada)
I used mixed dried fruit instead of just cranberries, and I think the loaves taste great. They didn't rise as high as I thought they would, but their texture is light. Watch the baking time on these though--35 minutes in the oven and mine came close to being burnt. 45 minutes would be way too much time in the oven. - 18 Nov 2003 (Review from Allrecipes US | Canada)