If you are anything like me you have a GIANT bag of fresh cranberries sitting in your fridge. They were bought in an over zealous fit before Christmas. I was convinced I would have a use for them in something other than a cranberry sauce. And now they are staring at me, saying, “Yeah how many cranberries did you think you would actually eat?!”
Quite a few if they are in this bread! I’ve had at least 4 slices of it and I asked Zach last night if he was planning on eating the entire remaining loaf. So we like it 🙂 This is a bit tart though so if you like sweeter breakfast breads I suggest increasing the sugar.
1 1/2 cup warm water
1/3 cup agave nectar
1 TSB 1/4 tsp dry active yeast
1 tsp sea salt
3 TBS Olive Oil
2 cups Sorghum Flour
1 cup Arrowroot Flour
1/4 cup Potato Flour
3/4 tsp Baking Soda
1/2 tsp Salt
zest of 1 orange
1 cup whole fresh cranberries
In your stand mixer bowl combine the agave, water, and yeast. Allow to proof, it will look creamy.
Add the salt and oil and mix with the hook attatchment.
Slowly add the flour until well combined.
Add the zest and gently fold in the cranberries.
Pour batter into a prepared bread pan, let rise for 30 minutes.
Preheat oven to 350F
Bake for an hour.
Allow to cool in pan and then remove and cool on a wire rack.