Chestnut and cranberry loaf

Chestnut and cranberry loaf

cranberry bread

This sweet yet savoury bread will be delicious with cheese or toasted for breakfast!

preparation time

COOKING: 15 min
REST: 30 min + 45 min

TOTAL TIME: 1h30

Yield

FOR
3 loaves

difficulty

DIFFICULTY

easy recipe

Whisk

INGREDIENTS

  • 133g dark rye flour (T170)
  • 533g strong white flour
  • 7g salt
  • 1 x 11g sachet of Saf-instant Baker’s dry yeast
  • 460ml water
  • 220g chopped chestnuts
  • 133g cranberries

FEATURED PRODUCT

saf instant red

1

In a bowl, mix the two flours and salt. Add the warm water and yeast.

2

Mix with a spatula for 2 minutes. Mix again until you have an even consistency.

3

Finish kneading with a rolling pin on your work surface. Your dough must be smooth and slightly elastic. Then incorporate the chestnuts and cranberries.

4

Form the dough into a ball and put it back in the bowl. Cover the bowl with a damp cloth and leave to rest in a warm place for 30 minutes.

5

Divide the dough into 3 equal parts and shape them into long loaves, then put them on a baking sheet, making sure they are at least 10cm apart.

6

Leave to rest under the damp cloth until they have doubled in volume (around 45 minutes). Score the top of the loaves using a knife.

7

Spray some water on the surface of the loaves. Bake for 14 to 15 minutes in an oven preheated to 220°C.

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