The multigrain and cranberry bread is perfect for breakfast or a snack: it’s delicious with jam and honey but also pairs perfectly with cheese. The recipe for multigrain and cranberry bread is not just smart. It’s more than smart! You only need to use one of those five-grain bread mix packages, add the required ingredients, and then whatever you like to complete it: I chose cranberries, but if you add a bit of nuts (I can’t, unfortunately), this multigrain and cranberry bread is fantastic. Trust me!
WARNING: the instructions and ingredients to add may differ from those listed in this recipe because they vary depending on the brand of mix you purchase. So, to make the bread, follow the instructions on the package.
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- Difficulty: Very Easy
- Cost: Economical
- Rest time: 1 Hour 30 Minutes
- Preparation time: 30 Minutes
- Portions: 2 Loaves
- Cooking methods: Oven, Electric Oven
- Cuisine: Italian
- Seasonality: All Seasons
Ingredients
- 17.6 oz five-grain bread mix ((I used D'Osa Coop))
- 1 1/4 cups water
- 2 tsp salt
- to taste dried cranberries
Tools
- 1 Mixer Kitchen Aid Artisan
- 1 Baking Sheet
- 1 Mat reusable parchment paper
- 1 Metal Bench Scraper
Steps
In the mixer bowl, pour the water and the entire contents of the package, making sure to empty the yeast packet well (if your mix does not include yeast or if you purchased a five-grain flour, you need to add it). Also, add the dried cranberries. Knead for five minutes or until you have a smooth and elastic dough. Let the dough rest, covered with a damp cloth or plastic wrap, for thirty minutes. Divide the dough into two parts and shape them into small loaves. Let them rise on a baking sheet lined with reusable parchment mat and cover them with a damp cloth. Allow to rise for one hour. Preheat the oven to 410°F and bake the loaves. Bake for thirty minutes or until they are golden brown. Once baked, let them cool on a wire rack before slicing.
