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extra recipe
Christmas bread, with walnuts and cranberries
Dutch version of
this recipe
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.
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.
Preparation:
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 200EC/390EF.
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.
To serve:
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
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