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Cranberry Orange and Pumpkin Seed Bread

Great for toast or savoury sandwiches. The combination of flavours and texture of the berries and seeds in this bread makes it really special. You can choose to make it lighter with all white flour or a little more dense by substituting some of the white flour for wholemeal.

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This bread maker recipe uses the basic white bread setting and makes a medium sized (1.5lb) loaf. You can select light or medium crust. The photo shows a loaf made with the medium crust setting and that has been made with a mixture of white and wholemeal flour.

The fruit and seeds will be added when the machine beeps or via your fruit and nut dispenser (if your machine has one). If you have a fruit/nut dispenser, use whatever basic white setting that calls for the dispenser to be used.

Place the first list of ingredients in the pan of the bread machine in the order identified or recommended by the manufacturer of your machine.


120ml (4fl oz) warm water
120ml (4fl oz) orange juice
30ml (2tbsp) skimmed milk powder
50g (2oz) sugar
3.5ml (3/4 tsp) salt
40g (1.5 oz) soft butter
1 large egg
500g (1lb 2oz) white bread flour (or 400g (14.5 oz) of white and 100g (3.5 oz) of wholewheat)
7.5ml (1.5 tsp) bread machine yeast

If your machine has a fruit setting, add the cranberries, orange rind and pumpkin seeds at the signal, or around 5 minutes before the kneading cycle has finished.

These remaining ingredients should be placed in the fruit and nut dispenser, or when the machine beeps.
Grated rind of 1 orange [OR 5ml (1 tsp) of orange essence - if you use the essence, add it with the liquids above]
50g (2oz) dried cranberries
40g (1.5oz) hulled pumpkin seeds (NOT salted)

Once the cycle is complete, remove baked bread from the pan and cool on a wire rack.







Added by: Moira West-Brown

Tags: Bread Seeds fruit

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