Go Back
Print Recipe

Cranberry Bread (or muffins) - with Freshly Milled Wheat and Sourdough

Uses my base muffin recipe, with added components from the book’s recipe.
Author: Robin Diaz

Ingredients

Dry

  • 250 Grams freshly milled wheat flour, or all purpose 
  • 200 grams panela sugar (or 1 cup of your preferred sugar) 
  • 2 tsp baking powder
  • 1/2 tsp baking soda
  • 1/2 tsp salt
  • 1/2 cup cold butter cut into cubes

Wet

  • 2 eggs beaten
  • 100 grams sourdough discard (or bubbly active starter)
  • 3/4 cup orange juice
  • 1 tsp grated orange peel
  • 1.5 cups chopped cranberries

Instructions

  • Whisk flour, sugar, baking powder, baking soda and salt into a bowl (I use my mixer with the paddle attachment) 
  • Add chunks of butter and cut into the flour mixture until it is crumbly. 
  • Mix wet ingredients into a separate bowl, beating the eggs first. 
  • Add wet ingredients to the dry ingredients and mix until combined. 
  • Fold in cranberries. 
  • If fermenting overnight, move to overnight option. If baking right away, let sit for at least 15 minutes to let the wheat absorb some of the liquid. 

Overnight option: 

  • Pop it in a bowl with a lid and put it in the fridge for 12-24 hours, or counter for 8-12 hours. 

Baking: 

  • Preheat oven to 425*F 
  • Put muffin mixture (either fermented or not) into parchment paper muffin liners. 
  • Sprinkle the tops of the muffins with sugar.
  • Bake for 5 minutes. 
  • Lower temperature to 350*F and bake for an additional 15-18 minutes, or until a toothpick inserted comes out clean. 
  • If you are baking in a loaf pan, bake at 350 for 55-70 minutes.