Cranberry Nut Bread - Live Slow Run Far

Cranberry Nut Bread

We welcome bread with open arms in this house. Now, Michael was a little bit of a… bread-novice, if I may say so, when we first met. His idea of bread was a little different than mine, quite far away from the dark, rye-laden breads of the Nordic region that I grew up eating. Thankfully, he was not hard to turn. Neither was he – despite his Italian heritage – hard to convince butter is better on bread than olive oil (my apologies to my father-in-law, Tony). And now, almost six years later, Michael is the designated bread baker of this little family. His kneading outdoes mine any day of the week.

But back to us liking bread. We do, and we eat a lot of it. Especially home-baked, but we’re not too picky. As long as it’s substantial and on the hearty side of the spectrum, we’ll happily have a slice (or two, or three). This recipe sort of just happened. We had a chunk of leftover yeast in the fridge and Michael decided to make something with it before it’d go bad. So he did. Nuts and dried fruit give it both crunchiness and sweetness, and the rye flour gives it that deep flavor we like so much. In the world of yeasted bread recipes, this is a quick one too. Two rises, sure, but only 30 minutes at a time. I think that’s about it – have fun in the kitchen and let us know what you whip up!

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Makes one (1) loaf

30 g fresh yeast (2 tsp dry)
3 dl warm water
200 g (3 dl) all-purpose flour, plus additional 1 dl for kneading
180 g (3 dl) whole grain rye flour
1 tsp salt
1 tbsp maple syrup or ljus sirap
100 g toasted nuts, such as walnuts and almonds
100 g dried cranberries
1 egg, for brushing

  1. Start by breaking up the yeast in a large bowl. Add in the water and stir until the yeast is completely mixed in (no lumps). Stir in salt and syrup. 
  2. Add in the flours and combine to form a dough. Let rest for 30 min under a clean tea towel.
  3. Knead the dough for about 10 min, adding in additional flour as needed. Then, knead in nuts and cranberries.
  4. Place the dough in a baking paper lined standard bread/loaf pan, and then let rise for another 30 minutes under a towel. Preferably, place the pan someplace warm, or at least draft-free.
  5. Set the oven to 225°C. When the rise is up, whisk the egg and brush the top of the bread with it. Bake for 25 min.

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