Fruit & Nut Bran Loaf

Tested Recipe with Slight Adjustment Adapted from Kenwood Breadmaker Manual

Fruit & Nut Bran Loaf



450g bread flour

15g oat bran

6 tsp full cream milk powder

6 tsp honey

1 tsp salt

1 1.2 tsp instant yeast

25g butter (at room temperature)

7/8 cup water

50g cranberries (chopped)

40g skinned hazelnuts (roasted and chopped)

Preparation Instructions:

  1. In a small bowl, add in ¼ of water and instant yeast. Stir well and leave aside for 5 minutes.
  2. In another small bowl, add in ¼ of water and honey. Stir until the honey dissolved and set aside.
  3. In a large bowl, add in the bread flour, oat bran, milk powder, salt and the remaining water. Mix well and make a small well at the centre. Pour in the honey solution and follow by yeast mixture. Knead into a dough.
  4. Lay a silicone mat on a working surface. Continue to knead the dough until all ingredients come together.
  5. Add in the butter, continue kneading until the dough is smooth and elastic.
  6. Transfer the dough into a bowl and leave the bowl in the cold oven for 1st round of proofing, about 45 minutes or until double in size.
  7. Transfer the dough on a silicone mat. Deflate and knead in the chopped cranberries and hazelnuts.
  8. Roll out the dough with a rolling pin into an oval shape. With a seal upward, roll into a cylinder. With a seal facing down, place in the pre-greased loaf tin to have the 2nd round of proofing, until double in size.
  9. Bake in pre-heated oven at 180 C for 40 to 45 minutes, until turn brown. Remove from the oven and transfer onto a wire rack and leave to cool completely.



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