Canadian cranberry bread

Ingredients for 1 servings:

• 130 g cranberries (dried soft fruits)
• 150 ml cranberry juice or apple juice
• 100 g pecans
• 100 g Cheddar cheese, cut into small cubes
• 125 g spelt flour type 630
• 250 g wheat flour type 550 plus 1 tbsp more for the nut mixture
• 1 packet of dry yeast
• 250 ml water, warm
• ½ tsp salt
• 6 tbsp rapeseed oil
• 50 g maple syrup
• 1 egg yolk
• 1 tbsp water
• some fat for the mold

Instructions

Working time approx. 25 minutes; Rest time approx. 9 hours; Cooking/baking time approx. 1 hour; Total time approx. 10 hours 25 minutes

Canadians can also bake fine bread.

Soak the cranberries in the cranberry juice for at least 2 hours or overnight. Then drain the fruit thoroughly in a sieve. Sift the two types of flour. Stir in the salt, dry yeast, water, maple syrup, and oil and knead the dough into a yeast dough. Let it rise until it has doubled in size. Mix the drained cranberries with the cheese and nuts and stir in a heaped tablespoon of flour. Knead the mixture into the risen yeast dough. If the dough is too sticky, add a little more flour if necessary. Lightly grease a 30 cm loaf pan, pour in the dough, smooth it out, and let it rise again until it rises over the top of the pan. Mix the egg yolk with the tablespoon of water and carefully brush it onto the bread dough. Preheat the oven to 180°C (top/bottom heat) and bake the bread for about 60 minutes, then let it cool on a wire rack.