Bake our delicious cranberry bread - the perfect treat for your breakfast or as an accompaniment to a warm cup of tea in the evening. With fresh cranberries and a crunchy topping of sesame and pumpkin seeds, this bread will be the highlight on your table. Easy to prepare and irresistible in taste!
Ingredients
- 50 g fresh yeast
- 400 ml sour milk
- 200 ml milk
- 2 teaspoons salt
- 50 ml cooking oil
- 50 ml syrup
- 100 g cranberries
- 35 g oat flakes
- 180 g wholemeal flour
- 540 g flour
topping
- cranberries
- sesame
- pumpkin seeds
preparation
- Assemble the Ankarsrum with the stainless steel bowl, dough scraper and rolling pin.
- Melt butter in a saucepan and heat with milk to 37°C.
- Crumble the yeast, put it in the bowl and add the milk.
- Start the Ankarsrum at low speed with the rolling pin directly on the edge until the yeast dissolves
- Then increase the speed to medium. Lock the arm about 2-4 cm from the edge of the bowl. Set the timer to 5 minutes and let the dough knead.
- Cover the bowl with the lid and let the dough rise for 45 minutes.
- Line the loaf pan with baking paper.
- Work the dough on a floured surface and place it in the baking pan.
- Let the dough rise for another 30 minutes.
- Preheat the oven to 175°C.
- Garnish with cranberries, sesame seeds and pumpkin seeds.
- Bake for 45 minutes.
- Allow to cool under a tea towel.
