Wednesday, January 10, 2024

Quick Rye Bread with Leftover Sugared Cranberries


© 2024 | http://angiesrecipes.blogspot.com




© 2024 | http://angiesrecipes.blogspot.com


This tender and flavorful quick rye bread is packed with sweet tart cranberries and aromatic rosemary, topped with a simple sugar crunch. The bread is tasty as is, but if you want to dress up the quick bread, try a citrus glaze, or cream cheese frosting. If you are using fresh cranberries for the batter, coat them with a tablespoon of flour before adding to the batter, so they won't sink to the bottom.

 
Sugared CranberriesBread Batter
  • 4 tbsp Maple syrup
  • 250 g Fresh cranberries
  • 1 tsp Fresh rosemary, chopped
  • 120 g Erythritol sugar or white sugar
  • 150-200 g Leftover sugared cranberries, halved
  • 120 g Light rye flour
  • 120 g White spelt flour
  • 100 g Erythritol sugar or regular white sugar
  • 1 tsp Baking powder
  • 1 tsp Baking soda
  • 1/3 tsp Salt
  • 1 Large egg
  • 60 ml Mild olive oil
  • 1 tsp Fresh rosemary, chopped
  • 200 g Greek-style yoghurt
  • 1 tsp Erythritol sugar or regular white sugar for the topping
  1. Heat maple syrup in a medium pan until warm. Remove from the heat and gently toss with cranberries and chopped roseamary, allowing excess syrup to drip off. Toss in sugar to coat. Place on a baking paper and let stand until set, about 1 hour. Store them at room temperature in a dry environment for up to 3 days. Use them to garnish the cupcakes or cocktails or bake this quick bread.
  2. Preheat the oven to 180C/350F. Line a 20-22cm loaf pan with baking paper. You can grease and flour the pan too.
  3. Mix rye, splet flours, erythritol sugar, baking powder, baking soda, and salt in a large bowl.
  4. In another bowl, whisk the egg, olive oil, rosemary and yoghurt together.
  5. Add the liquid mixture to the flour ingredients and mix just until combined. Fold in prepared cranberries.
  6. Spread the batter into the baking pan and sprinkle the erythritol sugar over. Bake in the middle of hot oven for 50 minutes until a toothpick inserted in center of loaf comes out clean. Place the pan on a wire rack and let bread cool 30 minutes. Turn out the bread and cool completely before slicing.

© 2024 | http://angiesrecipes.blogspot.com





© 2024 | http://angiesrecipes.blogspot.com



© 2024 | http://angiesrecipes.blogspot.com


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32 comments:

  1. eileeninmd10/1/24 13:15

    Looks delicious Angie! Another great recipe, thanks for sharing. Take care, have a great day!

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  2. Tom10/1/24 14:15

    ...cranberries should add some zing.

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  3. Lola Martínez10/1/24 15:00

    Que bueno ese pan, el de centeno me encanta y con lo bien que lo has combinado, estará aún más rico.

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  4. JoAnna 10/1/24 16:32

    The cake, bread looks gorgeous and sure is delicious.

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  5. Norma210/1/24 17:03

    Angie, it's blueberry season. It's a good idea to flour fresh blueberries so they don't go to the bottom of the bread. I also just came up with the idea of dipping them in egg white and then sugar in the same way you do with grapes turning them into a little treat.

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  6. Brian's Home Blog10/1/24 19:07

    Such a wonderful recipe, it looks terrific!

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  7. Cooking Julia10/1/24 19:19

    This cake looks gorgeous and so good with the cranberries!

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  8. foodtravelandwine10/1/24 21:03

    It looks delicious!!....I love the idea of a sweet rye bread with cranberries.....Abrazotes, Marcela

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  9. DEZMOND10/1/24 21:13

    Looks nice, bet the cranberries in it give the cake a lovely fragrance.

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  10. roentare10/1/24 22:11

    That looks so delightful to taste

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  11. Christine11/1/24 01:18

    Interesting ryebread

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  12. My name is Erika.11/1/24 02:16

    This looks so delicious. And what a great way to use up your sugared cranberries too.

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  13. Citu11/1/24 03:24

    Gracias por la receta. Tomó nota. Te mando un beso.

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  14. Judee11/1/24 04:01

    Yum ! It looks really delicious and so colorful.. It's a beautiful bread Angie!

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  15. Margaret D11/1/24 05:07

    Looks good and tasty.

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  16. sherry11/1/24 06:32

    looking lovely Angie and delicious. We don't get fresh cranberries here but i guess you could use other dried fruit or frozen fruit.

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  17. Grace 11/1/24 06:33

    Sano y rico! Muchas gracias por compartir tan saludable receta Angie!
    Un abrazo; Graciela.

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  18. Pauline11/1/24 08:06

    I generally only bake sourdough Rye Bread Angie, but this loaf looks delicious, and much faster to make. I love the addition of cranberries and rosemary.

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  19. David M. Gascoigne,11/1/24 12:31

    Looks perfect to have with mid morning coffee.

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  20. Whats Cookin Italian Style Cuisine11/1/24 12:55

    sounds very tasty I love the tartness of cranberries so a little sugar will make it perfect!

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  21. Diane11/1/24 12:57

    That looks really good and I love cranberries. Cheers Diane

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  22. Javier11/1/24 13:39

    Can I take one slice? Looks fantastic!

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  23. Velva11/1/24 15:08

    Angie, oh my, my another beautiful bread. This one is perfect with a really good cup of coffee. Delicious.

    Velva

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  24. Eva Taylor11/1/24 15:40

    What a fabulous way to use up leftover cranberries! I can imagine what a tasty breakfast bread (or even with afternoon tea) this bread is. And it is so pretty too.
    Eva
    https://kitcheninspirations.wordpress.com/

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  25. savorthebest11/1/24 16:19

    The sugared cranberries is such a great idea in this bread!

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  26. Pam11/1/24 23:54

    What a gorgeous loaf of rye bread!

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  27. Chef Mimi12/1/24 00:35

    Beautiful! Personally I don’t think that cranberries should be limited to the holidays! I love them and they’re so pretty, as is your bread.

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  28. paola12/1/24 10:07

    wow! è super invitante , bravissima! ne posso avere una fetta please?

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  29. P-and-P13/1/24 14:22

    It looks very delicious. :)

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  30. Jeff the Chef14/1/24 17:49

    What a gorgeous bread! I love cranberries!

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  31. Muriel14/1/24 19:58

    Voilà un cake bien appétissant !

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  32. Raymund16/1/24 21:30

    simple ingredients, bold flavors, and minimal fuss, I like it

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