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Wholemeal Cranberry With Multi-Grain Loaf

 
One serving costs about $0.4

$0.40 per serving

1 people like this recipe

1 likes

This recipe is ready in 45 minutes

Ready in 45 minutes

4 vegetarian,lacto ovo vegetarian side dish
spoonacular Score:43%

Spoonacular Score: 43%

 

You can never have too many side dish recipes, so give Wholemeal Cranberry With Multi-Grain Loaf a try. This recipe makes 4 servings with 366 calories, 10g of protein, and 8g of fat each. For 40 cents per serving, this recipe covers 11% of your daily requirements of vitamins and minerals. This recipe from Foodista has 1 fans. It is a good option if you're following a vegetarian diet. A mixture of extra bread flour, butter, toppings, and a handful of other ingredients are all it takes to make this recipe so yummy. From preparation to the plate, this recipe takes around 45 minutes. All things considered, we decided this recipe deserves a spoonacular score of 51%. This score is pretty good. Try Cranberry Pecan Multi-Grain Stuffing, Multi-Grain Pumpkin Cranberry Bread, and Spice Wholemeal Tea Loaf for similar recipes.

Ingredients

Servings:
1.06 oz
1.06 oz bread flour
bread flour
3.88 oz
3.88 oz bread flour
bread flour
1.01 fl. oz
1.01 fl. oz egg
egg
0.18 oz
0.18 oz instant yeast
instant yeast
2.37 fl. oz
2.37 fl. oz fresh milk
fresh milk
1 Tbsp
1 Tbsp multi grain bread
multi grain bread
2.12 oz
2.12 oz dried raisin
dried raisin
1.06 oz
1.06 oz sugar
sugar
0.88 oz
0.88 oz unsalted butter
unsalted butter
3.53 oz
3.53 oz wholemeal flour
wholemeal flour
some
some toppings
toppings
1.06 oz bread flour
1.06 oz
bread flour
3.88 oz bread flour
3.88 oz
bread flour
1.01 fl. oz egg
1.01 fl. oz
egg
0.18 oz instant yeast
0.18 oz
instant yeast
2.37 fl. oz fresh milk
2.37 fl. oz
fresh milk
1 Tbsp multi grain bread
1 Tbsp
multi grain bread
2.12 oz dried raisin
2.12 oz
dried raisin
1.06 oz sugar
1.06 oz
sugar
0.88 oz unsalted butter
0.88 oz
unsalted butter
3.53 oz wholemeal flour
3.53 oz
wholemeal flour
some toppings
some
toppings

Equipment

mixing bowl
mixing bowl
oven
oven
frying pan
frying pan
mixing bowl
mixing bowl
oven
oven
frying pan
frying pan


Instructions

  1. Method:-
  2. 1. Combine all dry ingredients such as flour, milk powder, sugar and instant yeast in a bowl and mixed well.
  3. 2. Make a well in the center stir in wet ingredients such tangzhong, mashed pumpkin and cold milk till it form a sticky dough before mixing in the soft butter till well combined.
  4. 3. Next turn the sticky dough out on to lightly floured surface. Stretch the dough by pushing the front half away with one hand, knead and constantly dust with the extra bread flour that is set aside.
  5. 4. Fold the stretched part of the dough back on itself, give it a quarter turn and repeat for 15 - 20 minutes, until the dough has been turned full circle several times and is a smooth and elastic ball. (Knead until stretchable and pass the window panel consistency)
  6. 5. Place the kneaded dough back into the lightly floured mixing bowl and leave it in a warm place to prove for about 45 minutes to an hour or until the dough has doubled in size.
  7. 6. Test your proofed dough by pushing your floured finger deep into the risen dough whereby it will leave an indentation that does not spring back.
  8. 7. Punch the risen dough with your fist to deflate it, re-shape the dough into oblong shape and divide it into 4 equal portion(about 115g each) and let it rest for 10 minutes.
  9. 8. Roll each portion of the doughs into an rectangle shape about 15cm x 5cm, scatter each dough with some chopped cranberry and raisin roll the flatten dough towards your direction starting from top down.
  10. 9. With the seal side facing up, flatten and into another rectangle then roll dough towards your direction starting from top down again. With seal side facig down, place dough in grease loaf tin for 2nd round of proofing (around 45 - 60 minutes) or until double in size.
  11. 10. Repeat steps 3 and 4 for the remaining 3 doughs.
  12. 11. Brush final dough with egg wash and scatter evenly with multi-grain and bake in pre-heated 180 degree oven for about 25 minutes.
  13. 12. Remove loaf IMMEDIATELY from the pan and leave to cool for at least 30 minutes before cutting.

Read the detailed instructions on Foodista.com – The Cooking Encyclopedia Everyone Can Edit

Price Breakdown

Cost per Serving: $0.40
Ingredient
30 grams bread flour
110 grams bread flour
30 milliliters egg
5 grams instant yeast
70 milliliters fresh milk
1 Tablespoon multi grain bread
60 grams dried raisin
30 grams sugar
25 grams unsalted butter
100 grams wholemeal flour
Price
$0.05
$0.19
$0.16
$0.22
$0.09
$0.05
$0.41
$0.04
$0.21
$0.18
$1.62

Tips

Health Tips

  • If you're trying to cut back on sugar, consider replacing some of the sugar in this recipe with a sweetener like Stevia or Splenda. If you're against these kinds of sweeteners, start reducing the amount of real sugar you use until your tastebuds adjust.

  • Studies have shown people who drink full fat milk are thinner than those who drink low-fat or fat-free milk instead. Keep that in mind before you decide to swap. If you want to go dairy free, however, you can replace milk with unsweetened soy milk in most recipes.

  • If you're following a gluten-free diet, be sure to find a brand with gluten-free bread flour.

  • If you can, choose grassfed butter for a better nutritional profile—more vitamins, a favorable omega 3/6 ratio, etc.

  • get more health tips

Price Tips

  • Dried fruit can be expensive, especially if you opt for organic. Your own dehydrator could be a great investment if you eat dried fruits regularly!

  • Most dairy products stay good well past their sell-by date. Instead of throwing out perfectly safe food that is just a few days or maybe even a week or two old, make sure the product smells fine, has a normal texture, and doesn't taste funny. Sniff testing isn't exactly rocket science and it can keep you from wasting food (and money).

Cooking Tips

  • If you're baking with raisins, you can add them to hot water for 10 minutes or so to plump them up, then drain. You can also use some of the flour the recipes calls for to coat the raisins before mixing them into the dough so they won't all end up at the bottom.

  • Butter's incredible flavor has made it an extremely popular cooking fat, but it is important to know that butter has the lowest smoke point of almost any cooking fat. This means butter literally starts to smoke at a lower temperature than most other fats between 250-350 degrees Fahrenheit. So while butter is great for cooking at lower temperatures, you should probably use canola oil, coconut oil, or another oil with a higher smoke point for frying and other high temperature cooking.

Green Tips

  • To avoid antibiotics, hormones, and other nasties in your milk, choose organic whenever possible. If you can't afford organic, look for milk labeled hormone and antibiotic free. It is often less expensive.

Disclaimer

Nutritional Information

Quickview
364 Calories
10g Protein
7g Total Fat
65g Carbs
8% Health Score
Limit These
Calories
364
18%

Fat
7g
12%

  Saturated Fat
4g
25%

Carbohydrates
65g
22%

  Sugar
8g
10%

Cholesterol
43mg
14%

Sodium
39mg
2%

Get Enough Of These
Protein
10g
21%

Manganese
1mg
71%

Selenium
34µg
49%

Vitamin B1
0.33mg
22%

Fiber
5g
20%

Phosphorus
180mg
18%

Folate
58µg
15%

Magnesium
53mg
14%

Vitamin B2
0.21mg
13%

Vitamin B3
2mg
12%

Copper
0.24mg
12%

Iron
1mg
10%

Vitamin B6
0.19mg
9%

Potassium
305mg
9%

Zinc
1mg
9%

Vitamin B5
0.69mg
7%

Calcium
47mg
5%

Vitamin A
228IU
5%

Vitamin E
0.57mg
4%

Vitamin D
0.47µg
3%

Vitamin B12
0.16µg
3%

Vitamin K
1µg
1%

covered percent of daily need

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