The perfect loaf: Cranberry and pear bread reimagined

Although bread can be bought in every shop, homemade bread is incomparable. Baking is not difficult; it requires patience when making the sourdough or letting the dough rise. However, it rewards you with a taste that is simply unique. My grandmother’s signature recipe is bread with cranberries and pears. Contrary to appearances, it has nothing to do with cake, and you can eat this bread with savoury toppings as well.

It sounds rather dessert-like, but the fruit additions have a different function in the bread. Of course, they enhance the flavour, but primarily they keep the loaf fresh and moist for up to five days after baking. This makes bread with cranberries, pears, and yeast a true long-distance runner among breads.

Bread with pears and cranberries is a wheat-spelt bread prepared with yeast, so you won't have to worry about sourdough. It's a simple recipe that will encourage you to bake your own.

Ingredients:

• 340 g plain flour,
• 240 ml lukewarm water,
• 1.5 teaspoons salt,
• 100 g wholemeal spelt flour,
• 3 teaspoons instant dry yeast,
• 2 small pears or 1 large pear,
• 50 g dried cranberries.

Instructions:

1. Sift both flours into a bowl and add chopped pear, cranberries, yeast, and salt. Pour in the lukewarm water and knead the dough thoroughly until it becomes elastic.
2. Cover the bowl with a cloth and set aside in a warm place for an hour until the dough doubles.
3. Transfer the risen dough onto a lightly floured surface. Shape it into a round loaf.
4. Then, place it in a basket with a cotton cloth dusted with flour. Place a slice of pear at the bottom of the basket.
5. Cover the basket with a cloth and set aside for another 45 minutes to rise.
6. Remove the loaf from the basket and gently transfer it to a baking sheet lined with baking paper.
7. Bake in an oven preheated to 220°C for 20 minutes.
8. Then, reduce the temperature to 190°C and bake for another 15 minutes.

Slice the homemade bread and enjoy the taste. Enjoy!