Yield: 1 big or 2 small loaves
Prep time: 15 min Baking time: 30 – 45 min Total time: 45 – 60 min
- 310g (2 ½ cups) whole grain (or white) flour
- 7g (1 tbsp) baking powder
- 15 g (1 ½ tsp) baking soda
- 3 g (½ tsp) salt
- 40g (3 tbsp) muscovado (or white) sugar
- 50 g (1/4 cup) peanut butter
- 1 egg
- 165 g (1 cup) raisins
- 40 g (1/3 cup) dried cranberries
- 180 ml (3/4 cup) skim (or whole) milk
Preheat the oven to 400°F (200°C). Line a baking sheet with parchment paper; set aside.
In a large bowl, whisk together the flour, baking soda, baking powder, salt and sugar. Add the peanut butter and egg and mix until the mixture resembles coarse cornmeal. Stir in the raisins and cranberries, then make a well in the center and pour in the milk. Stir with a spoon until the dry ingredients are moistened.
Turn the dough out onto a lightly floured work surface and, using floured hands, knead gently 8 to 10 times. If you want to make two small loaves, divide the dough into two balls and place onto the prepared baking sheets. If you’re making one big loaf (like I did), the baking time is slightly longer – about 45 minutes.
Bake in a preheated oven for 15 minutes; then reduce heat to 375°F (190°C) and bake until the top of the bread is golden brown, about 15 minutes more. Transfer the bread to a wire rack and cool completely before slicing.