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Easy fruit and nut bread

Based on 43 ratings

Team

Editors at Kitchen Stories

Difficulty

Easy 👌
15
min.
Preparation
40
min.
Baking
0
min.
Resting

Ingredients

Servings:-8+
160 g walnuts
200 g cranberries (dried)
450 g rye flour
15 g baking powder
100 g yogurt (plain)
2 eggs
80 ml milk
¼ tsp salt
flour for work surface
Metric
Imperial

Utensils

  • oven
  • cutting board
  • knife
  • measuring cup
  • stand mixer or hand mixer with dough hooks
  • baking sheet
  • parchment paper

How-To Videos

How to chop nuts

How to measure

Nutrition per serving

Cal
442
Protein
10 g
Fat
17 g
Carb
61 g

  • Step 1/3

    Preheat oven to 170°C/335°F. Roughly chop walnuts and cranberries.
    • 160 g walnuts
    • 200 g cranberries
    • oven
    • cutting board
    • knife

    Preheat oven to 170°C/335°F. Roughly chop walnuts and cranberries.

  • Step 2/3

    Add flour, baking powder, walnuts, cranberries, yogurt, eggs, salt, and milk to a stand mixer. Beat for approx. 2 – 3 min. until a smooth dough forms.
    • 450 g rye flour
    • 15 g baking powder
    • 100 g yogurt
    • 2 eggs
    • 80 ml milk
    • ¼ tsp salt
    • measuring cup
    • stand mixer or hand mixer with dough hooks

    Add flour, baking powder, walnuts, cranberries, yogurt, eggs, salt, and milk to a stand mixer. Beat for approx. 2 – 3 min. until a smooth dough forms.

  • Step 3/3

    On a floured surface, knead dough and shape into a log. Cut loaf crosswise several times. Transfer to a lined baking sheet and bake in a preheated oven at 170°C/335°F for approx. 40 – 45 min. until the crust is crispy and golden brown. Enjoy!
    • flour for work surface
    • baking sheet
    • parchment paper

    On a floured surface, knead dough and shape into a log. Cut loaf crosswise several times. Transfer to a lined baking sheet and bake in a preheated oven at 170°C/335°F for approx. 40 – 45 min. until the crust is crispy and golden brown. Enjoy!

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