Choco-cranberry 6 Grain Bread

Servings 1 loaf


  • 450 g (2 2/3 cups) Tradition 6 grains Mix
  • 1 pack Dry yeast
  • 235 ml (1 cup less 1 tbsp) Water Room temperature (35 – 40 °C)
  • 50 g (1/3 cup) Dried cranberries
  • 50 g (1/3 cup) Semi-sweet chocolate chips


  • Soak the cranberries in lukewarm water for 5 to 10 minutes.
  • Drain the cranberries and put the water aside.
  • Add the mixture and the yeast to the bottom of a bowl and mix with a fork.
  • Create a hollow in the center to add the water (without the cranberries).
    (You can also add 1 to 2 tablespoons of oil for a softer bread and a thinner final crust)
  • Mix with a fork until the mixture becomes firm.
  • Empty the contents of the bowl onto a floured surface, then fold and press the dough with the heels of the hands until all the flour and seeds are absorbed by the ball and the dough becomes sticky. Kneading for a few more minutes will give better results.
  • Return the dough to the bowl and cover with plastic wrap, without touching the dough, and let rise 90 minutes at room temperature.
  • Fold the cranberries and chocolate chips into dough a few times until all incorporated.
  • Place the dough on a floured surface then also lightly flour the dough on the surface.
  • Roll the dough into a round pancake with a floured roller until 2 cm thick
  • For a round loaf, reform a ball by folding the sides towards the center below.
  • Place on a baking sheet covered with parchment paper. Brush off the excess flour.
  • For a standard bread pan, roll in a spiral to form a cylinder then place in a lightly oiled mold.
  • Let double in size for about 2 hours in a place where the surface will not crust
    (Ex: microwave).
  • Bake at 400 ° F / 205 ° C for about 35 minutes.
  • Unmold and let cool on a wire rack.