“One should not attend even the end of the world without a good breakfast.” -Robert A. Heinlein
Last August 21, my country celebrated two holidays: Ninoy Aquino Day and Eid al-Adha. We were actually hoping for Eid al-Adha to be celebrated on the 22nd like the rest of the world, I think but even just one day of rest from work is already very much welcome.
I took the opportunity to go through the ingredients I had at home and realized that my whole wheat flour isn’t gonna last for long. I needed to bake it into something despite my and my mom’s lack of fondness for whole wheat bread. Initially wanting raisin whole wheat bread, I realized we only had dried cranberries at home. So whole wheat cranberry bread it is.
I got the recipe from King Arthur Flour and just simply tossed in a handful of cranberries. The ingredients I used after tweaking are as follows:
- 1 1/8 cups lukewarm water
- 1/4 cup canola oil
- 1/4 cup honey
- 3 1/2 cups whole wheat flour
- 2 1/2 teaspoons instant yeast
- 1/4 cup powdered milk
- 1 1/4 teaspoons Himalayan salt
- a handful of dried cranberries
I had a fun time kneading the dough using my handheld mixer with dough hook attachment. Eventually, I started using my hands to incorporate the cranberries into the dough. It looked so cute while it was proofing!
While waiting for the dough to proof, I decided to bake the frozen blueberries and strawberries that I bought on a whim. I discovered the Sunny Morning Muffins recipe the day before and just knew I had to bake a version of it! From the name alone, I was expecting the muffins to be as bright as the sunshine in deliciousness!
The ingredients I used after tweaking are as follows (2 batches):
- 2 cups strawberries, chopped
- 2 cups sugar, plus 2 tablespoons
- 2 cups all-purpose flour
- 1 cup cake flour
- 1 teaspoon baking soda
- 1/2 teaspoon cinnamon
- 1/2 teaspoon salt (the nuts I got were salted already so I reduced the salt by half)
- 2 ripe bananas, mashed
- 4 large eggs
- 1/2 cup canola oil
- 1 tsp lemon extract
- 2 cups blueberries
- 2 cups chopped salted cashew nuts (the only one available at the time)
The muffins were fairly simple to make. You just combine all the ingredients and that’s it! No special method of folding or mixing. What took me long was filling my muffin tray (one that makes 24 mini muffins) and ensuring that each well will have enough berries and nuts.
For step-by-step procedures, you may click on the link to the original recipes.
After hours of baking, I had a large loaf of bread and about 5 dozens of mini muffins. What should have been the last dozen on mini muffins, I made into four larger ones.
The whole wheat bread turned out to be really soft. It tasted pretty much just like plain bread; nothing extra special. The cranberries just added some tartness and sweetness to it. As much as I enjoyed making it though, I really cannot find it in me to love the texture of whole wheat bread when eating it.
But, the muffins! They were really, really good! They were soft but not mushy. The combination of strawberries, blueberries and cashews in one bite was awesome! The berries were not too sweet and were a just a tiny bit tart, giving balance to the sweetness from the sugar and the banana. Also, it was a good thing I used half the amount of the salt required due to the cashews already being salted.
If anyone knows how to make whole wheat bread without the gritty texture in the mouth, please let me know! I’d be so happy to learn.