This is a really festive bread. It's tasty, and looks merry with the little red berries. I like eating it with blue cheese, but with just butter it already is a treat. This recipe is inspired by the dried cranberries that are suddenly appearing in stores in November. And I love maple syrup, especially in combination with walnuts. Of course, you can use pecan nuts instead of walnuts. But walnut oil is difficult to replace, it seems pecan oil is made flavourless.
Other bread recipes: Roman bread, Medieval bread.
Ingredients for a large bread (more than 2 pounds)
250 gram (2 cups) flour
250 gram (2 cups) wholemeal/whole wheat
3,25 dl (11 fl.oz) buttermilk
1/4 cup walnut oil
2 1/2 Tbsp. maple syrup
1 tsp. salt
7 gram (1 tsp.) dry yeast
75 gram (1/2 cup) walnuts, coarsely chopped
75 gram (2/3 cup) dried cranberries
Preparation in advance
Mix flour, whole wheat meal, yeast and salt. Add buttermilk, oil and syrup. Knead until you:ve got a supple, elastic bread dough. Then add walnuts and cranberries. Let dough rise for thirty minutes, knead through once more and give the bread any shape you want. Let it rise for another half hour.
This bread can be baked in a mould or on a baking tin. The dough can also be divided into small breads. The bread can be decorated with walnuts and guilded with egg yolk, egg or milk.
Preheat the oven to 200 dgC/390 oF. Bake the bread in the middle of the oven. Small breads are done in twenty minutes, a large bread needs about fifty minutes. Tap the bread with a wooden spoon. If it sounds hollow, the bread is done.
With a brunch, sprinkled with icing sugar. Or with the cheese after a meal (but without the icing sugar).
The bread on the picture is baked in a christmas tree mould. The fresh cranberries were fixed with little wooden pins after baking.
Simple snack: walnuts with a little maple syrup.
All descriptions of ingredients