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Appetizers & Sides

Cranberry Nut Loaf


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Ingredients

For the bread

1 kg (about 8 ½ cups) organic or all-purpose unbleached flour*

700 g lukewarm water (about 700 ml)

18 g (1 tablespoon) salt

10 to 15 g (1 tablespoon) yeast

 

For the crunchy part

90 to 110 ml (6 to 8 tablespoons) pecans, roughly chopped

90 to 110 ml (6 to 8 tablespoons) Patience Fruit & Co Dried Sliced Cranberries, Sweetened with Apple Juice

Preparation time 15 minutes
Cooking time Cooking: 20 to 25 minutes / Resting time: 1.5 hours + 24 hours Portions 3 or 4 mini loaves

Not so long ago, baking bread was considered a complicated process, best left to professionals. Well – not really! This cranberry nut loaf is surprisingly simple to make. The secret: just be patient and give the bread time to rise so it can develop its full flavour. That’s why our recipe calls for letting the dough rest in the fridge for 24 hours. It’s well worth the wait – you’ll see!  

Ingredients

For the bread

1 kg (about 8 ½ cups) organic or all-purpose unbleached flour*

700 g lukewarm water (about 700 ml)

18 g (1 tablespoon) salt

10 to 15 g (1 tablespoon) yeast

 

For the crunchy part

90 to 110 ml (6 to 8 tablespoons) pecans, roughly chopped

90 to 110 ml (6 to 8 tablespoons) Patience Fruit & Co Dried Sliced Cranberries, Sweetened with Apple Juice

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Steps

  1. Mix bread ingredients in a bowl until dough is smooth and stretchy (5 or 6 minutes in the food processor on low speed, or knead for about 12 minutes).

  2. Leave dough to rest for an hour at room temperature, covered with a damp cloth, then cover with plastic wrap (or another bowl) and place dough in the fridge for 24 hours.

  3. Remove dough from fridge and set to rest for about 45 minutes.

  4. Divide recipe into three or four parts. Press dough down with your fingers and add 30 ml (2 tablespoons) pecans and 30 ml (2 tablespoons) cranberries to each loaf. Shape loaves.

  5. Let loaves rest at room temperature under a damp cloth for about 45 minutes.

  6. Preheat oven to 180°C (350°F). Place rack in the middle of the oven.

  7. Bake loaves on a parchment-lined baking sheet, one at a time, for 25 to 35 minutes, or until the crust is golden brown. Let rest for 30 to 45 minutes before slicing.

Recommendations

*If you prefer, use a mix of whole wheat and white flours: 300 g of wheat, kamut, rye, etc. and 700 g of white flour.

Une filiale de Fruit d'or

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