Cranberry Bread
Cranberry Bread - Tender yeast bread with berries—delicious for breakfast, brunch or afternoon coffee
Healthy, because
Even smarter
Nutritional values
Cranberries are the shooting star among the berry fruits. They not only contain many cell-protecting antioxidants, but also an active ingredient cocktail which experts believe helps to prevent urinary tract infections: the mix of different ingredients prevents bacteria from settling in the urinary tract.
Replace the almonds with chopped walnut kernels. Walnuts are one of the most valuable sources of omega-3 fatty acids, which can positively influence the course of chronic inflammatory diseases such as rheumatism.
(Percentage of daily recommendation)
| Calorie | 176 cal. | (8 %) | ||
| Protein | 5 g | (5 %) | ||
| Fat | 9 g | (8 %) | ||
| Carbohydrates | 18 g | (12 %) | ||
| Sugar added | 3 g | (12 %) | ||
| Roughage | 4.5 g | (15 %) |
| Vitamin A | 0.1 mg | (13 %) | ||
| Vitamin D | 0.2 μg | (1 %) | ||
| Vitamin E | 3.1 mg | (26 %) | ||
| Vitamin B₁ | 0.1 mg | (10 %) | ||
| Vitamin B₂ | 0.1 mg | (9 %) | ||
| Niacin | 2.6 mg | (22 %) | ||
| Vitamin B₆ | 0.1 mg | (7 %) | ||
| Folate | 38 μg | (13 %) | ||
| Pantothenic acid | 0.5 mg | (8 %) | ||
| Biotin | 5.9 μg | (13 %) | ||
| Vitamin B₁₂ | 0.1 μg | (3 %) | ||
| Vitamin C | 10 mg | (11 %) | ||
| Potassium | 207 mg | (5 %) | ||
| Calcium | 49 mg | (5 %) | ||
| Magnesium | 52 mg | (17 %) | ||
| Iron | 1.5 mg | (10 %) | ||
| Iodine | 2 μg | (1 %) | ||
| Zinc | 1.1 mg | (14 %) | ||
| Saturated fatty acids | 2.2 g | |||
| Uric acid | 27 mg | |||
| Cholesterol | 31 mg |
Ingredients
- Ingredients
- 14 ozs Whole wheat flour
- 4 ozs ground almonds
- 1 pinch Dry yeast
- 3 Tbsps Raw cane sugar
- ¾ cup
- 2 ozs butter
- 2 eggs
- 4 ozs Almond slivers
- 4 ozs dried Cranberry
Kitchen utensils
Preparation steps
Mix together the flour, ground almonds, yeast and sugar in a mixing bowl.
Heat 1/2 cup of milk and the butter in a pot until lukewarm.
Add milk-butter mixture and eggs to the flour mixture and knead with the dough hook of a hand mixer until smooth.
Cover and let rise in a warm place until dough has almost doubled in bulk, about 30 minutes.
Meanwhile, toast the almond slivers in a dry pan until golden brown.
Add the dried cranberries and almonds to the dough and knead to combine. Shape into an oblong loaf and place on a parchment-lined baking sheet. Cover and let rise again in a warm place for about 20 minutes.
Brush the dough with the remaining milk and bake in a preheated oven at 350°F/convection 325°F until golden brown and firm to the touch, 30-40 minutes.
