Tranbärs- och nötbröd - Live Slow Run Far

Tranbärs- och nötbröd

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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!

For recipe in English, click here: Cranberry Nut Bread

En (1) limpa

30 g färsk jäst
3 dl varmt vatten
200 g (3 dl) vetemjöl, plus ytterligare 1 dl till knådning
180 g (3 dl) grovmalt rågmjöl
1 tsk salt
1 msk ljus sirap
100 g rostade nötter, t.ex. valnötter och sötmandel
100 g torkade tranbär
1 egg, till pensling

  1. Smula jästen i en stor bunke. Tillsätt vattnet och rör ut jästen. Blanda ner salt och sirap.
  2. Rör ner båda mjölsorterna och blanda ihop till en deg. Låt jäsa 30 min under en ren kökshandduk.
  3. Knåda degen i ca. 10 min (blanda in mer mjöl allt eftersom det behövs). Därefter, knåda in nötter och tranbär.
  4. Lägg degen i en brödform klädd med bakplåtspapper. Jäs under handduk i ytterligare 30 min. Placera gärna brödformen på en varm plats, eller åtminstone dragfritt.
  5. Sätt ugnen på 225°C. När jäsningen är klar, vispa upp ägget och pensla brödets ovansida. Grädda i 25 min.

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