Fruity bread sensation: Cranberry-pear delight keeps fresh
My grandmother is a master of homemade baking, and the bread from her oven is unmatched. Among her classic wheat and rye loaves, there is one with a completely different taste. This unconventional combination is so delicious that not even a crumb is left in the pan.
10:56 AM EDT, October 16, 2024
Although bread can be bought in every store, homemade bread is truly incomparable. Baking is not difficult; it just requires a bit of patience when making the sourdough or letting the dough rise. However, it rewards you with a taste that is simply unique. My grandmother’s signature recipe was bread with cranberries and pears. Contrary to appearances, it has nothing to do with cake, and you can enjoy this bread with savory toppings as well.
Bread with cranberries and pears
It may sound rather dessert-like, but the fruit additives serve a completely different function in this bread. Of course, they enhance the flavor, but primarily they keep the loaf fresh and moist for up to 5 days after baking. This makes bread with cranberries, pears, and sourdough a real long-distance runner among breads.
Bread with pears and cranberries is a wheat-spelt bread that can be prepared with yeast, so you don't have to worry about sourdough. It's a simple recipe that will encourage you to bake your own.
Ingredients:
- 12 oz all-purpose flour
- 1 cup lukewarm water
- 1.5 teaspoons salt
- 3.5 oz whole-grain spelt flour
- 3 teaspoons instant dry yeast
- 2 small pears or 1 large
- 1.8 oz dried cranberries
Instructions:
- Sift both flours into a bowl and add the chopped pear, cranberries, yeast, and salt. Pour in the lukewarm water and knead the dough thoroughly until it becomes elastic.
- Cover the bowl with a cloth and set it aside in a warm place for an hour, until the dough doubles in size.
- Transfer the risen dough onto a lightly floured surface and shape it into a round loaf.
- Place it in a basket lined with a cotton cloth dusted with flour. Put a slice of pear at the bottom of the basket.
- Cover the basket with a cloth and set it aside for another 45 minutes to rise.
- Remove the loaf from the basket and gently transfer it to a baking sheet lined with parchment paper.
- Bake in an oven preheated to 430°F for 20 minutes.
- Then reduce the temperature to 375°F and bake for another 15 minutes.
Slice the homemade bread and savor the taste. Enjoy!
