Cranberry Multigrain Bread

Cranberry Multigrain Bread

All the ingredient in this recipe works perfectly together to give a rich, crunchy experience with slight sweetness in every bite. A great breakfast toast to start off the day.

serving size
SERVING SIZE

4

time required
TIME REQUIRED

Preparation: 20 minutes
Baking: 18 minutes
Total waiting/resting: 2 hours 20 minutes

serving SUGGESTION
SERVING SUGGESTION

Lightly toast and serve with butter

INGREDIENTS

Dough Quantity
Bread Flour 300g
Eggs 30g
Water 156ml
Salt 5g
Sugar 21g
Saf-Instant Gold 5g
Butter 21g
Dried Cranberries 75g
Walnuts 75g
Multigrain seeds (Sunflower, sesame, pumpkin) 15g

FEATURED PRODUCT

PRE-PREPARATION

1. Crush the walnuts with a rolling pin.
2. Mix the pumpkin seeds, sunflower seeds and sesame in a bowl.

PREPARE THE DOUGH

1. Put all the ingredients in the mixer except butter, dried cranberries, walnuts and multigrain seeds.
2. Mix for 4 minutes on low speed and 4 minutes on high speed.
3. Add the butter and mix for 4 minutes on low speed and 1 minute on high speed.
4. Dough temperature should be around 24°C.
5. Cover and let it rest for 30 minutes at room temperature (approximately 25°C).

SHAPING

1. Divide the dough equally at 150g per piece.
2. Roll the dough and let it rest for 20 minutes.
3. Flatten the dough with a rolling pin and add the cranberries and crushed walnuts evenly over the dough surface. Lightly press down to “secure” them.
4. Roll up the dough and pinch all edges to form a seal.
5. Spray eggs over the dough surface and score the dough with a sharp blade.
6. Sprinkle the dough with multigrain seeds.
7. Cover and let it rest for 1 hour 30 minutes at approximately 30°C

BAKING

1. Preheat oven to 190°C.
2. Bake for 18 minutes at 190°C or till the crust turns golden.
3. Allow the loaf to cool down completely before slicing it.

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