Ginger-honey bread with cranberries, candied fruits, nuts and port
8 servings
150 minutes
Ginger-honey bread with cranberry, candied fruits, nuts, and port wine is a true culinary masterpiece born in Portuguese cuisine. Its fragrant spiciness combines warming ginger, honey, and molasses enriched with rich notes of port wine. Cranberries and candied fruits add bright fruity tones, while walnuts provide pleasant texture and depth of flavor. This bread is perfect as a standalone dessert or as an accompaniment to a strong coffee or aromatic tea. It will adorn any festive table, symbolizing the coziness and warmth of homemade baking.
1
Mix port wine, cranberry, and candied fruits in a small pot and simmer until boiling. Remove from heat and leave uncovered.
- Red port wine: 0.3 glass
- Dried cranberries: 100 g
- Candied orange peel: 100 g
2
Coarsely chop the walnuts in a food processor. Add flour, salt, baking soda, spices, and mix everything thoroughly.
- Walnuts: 160 g
- Wheat flour: 4.5 glasss
- Salt: 1 teaspoon
- Soda: 1 teaspoon
- Ground ginger: 0.5 teaspoon
- Ground cinnamon: 0.5 teaspoon
- Ground cloves: 0.3 teaspoon
3
Beat the butter and sugar with a mixer on medium speed (about 4 minutes). Gradually add the eggs one at a time, beating well until the mixture is airy and light.
- Butter: 250 g
- Sugar: 1 glass
- Chicken egg: 3 pieces
4
Mix the yeast with warm water and let it sit for 5 minutes.
- Dry yeast: 3 teaspoons
- Water: 0.3 glass
5
Pour one third of the flour with nuts into the mixture of butter and eggs, mix with a mixer on low speed until lumps disappear. Add molasses and mix thoroughly again. Pour in half of the remaining flour, mix again. Add honey and continue mixing with a mixer on low speed. When the mixture becomes homogeneous, pour in the yeast, add the remaining flour, and mix well again with the mixer. Add the mixture of cranberries, candied fruits, and port wine to the dough and mix once more.
- Wheat flour: 4.5 glasss
- Walnuts: 160 g
- Butter: 250 g
- Chicken egg: 3 pieces
- Syrup: 0.8 glass
- Transparent honey: 0.5 glass
- Dry yeast: 3 teaspoons
- Red port wine: 0.3 glass
- Dried cranberries: 100 g
- Candied orange peel: 100 g
6
Place the prepared dough in a baking pan, smooth it out, and immediately, without letting it rise, send it to the oven preheated to 165 degrees for 50-60 minutes. Check the doneness by poking the crust in the center of the bread with a wooden toothpick. If it comes out dry, you can take the bread out of the oven.
7
Let the bread cool for 10-15 minutes in the baking pan, then carefully remove it from the pan.
8
Cut the bread into large slices before serving.