Cranberry and Natural Yogurt Bread

    2 days 12 hours

    This is One of Eight recipes I developed from Scratch for a very prestigious Scottish Hotel where I work


    1 person made this

    Serves: 8 

    • For the Starter
    • 500ml Fresh Cranberry juice
    • 750ml Natural Yogurt
    • 700g Bread Flour
    • 50g Chopped toasted Hazelnuts
    • 50g Dried or Fresh Cranberries
    • For The Dough
    • 200g Starter
    • 350g Bread Flour
    • 10g Salt
    • 10g Honey
    • 35g Fresh Yeast or 20g Easy Blend Dry Yeast
    • 15g Sunflower Seeds
    • 15g Pumpkin seeds
    • 20g Chopped toasted Hazelnuts
    • 150-250ml luke-warm water

    Prep:2days  ›  Cook:15min  ›  Extra time:11hr45min  ›  Ready in:2days12hr 

    1. For the Starter: Mix together the Cranberry Juice, Natural Yogurt and Chopped Hazelnuts. Add the flour and beat for 4 minutes on Medium Speed in an Electric mixer or for 10 minutes by hand. Add the dried cranberries and mix through. Cover and Leave the starter in a warm place for 24 hours
    2. For the Dough: If using an electric Mixer place all ingredients in a bowl and mix for 2 minutes on slow, then 8 minutes on medium. If mixing by Hand, place all ingredients in a good, heavy-bottomed mixing bowl and mix with hands until a soft dough forms. Flour your work surface and knead the dough for 10 minutes until smooth and elastic (it will be sticky at first but keep at it) divide into rolls or tins and prove until doubled in size (approximately 1.5 - 2 hours). Bake at 220 C for approximately 15 minutes

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    Reviews in English (1)


    This is a really tasty bread, the combination of the cranberry juice and natural yogurt keep the bread lovely and moist. It needs a bit of forward thinking as its made over 2 days but worth it. Louise@Activia  -  05 Aug 2011