Cranberry Bread
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
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.