Macrobiotic White Cranberry Bread

Macrobiotic White Cranberry Bread

I really wanted to eat a macrobiotic white bread! These ingredients made an unexpectedly fluffy and chewy bread.

Ingredients: 12 rolls

♪ Strong bread flour
220 g
♪ Cake flour
30 g
♪ Maple syrup
30 g
♪ Coconut milk
100 g
♪ Seasoned soy milk
80 g
♪ Olive oil (extra virgin)
20 g
♪ Salt
3 g
☆Shredded coconut
30 g
☆ Dried cranberries (roughly chopped)
30 g
Dry yeast
3.5 g


1. Add all of the ingredients marked with ♪ to the bread maker. Add the yeast to where instructed.
2. Choose the program 'bread dough course with raisins' and switch it on.
3. When the signal sounds, add the dried cranberries and shredded coconut to the bread maker.
4. When finished, dust a surface with flour (not listed in ingredients) and take the dough out of the machine onto it. Divide into 12 equal pieces and roll into balls.
5. Cover with cling film and leave to rest for 10 minutes.
6. After 10 minutes, re-form the ball shapes, punch out the gas and round off each ball again.
7. Cover with cling film and place a damp cloth or damp kitchen paper on top. Prove for 45 minutes at around 28°C.
8. Once the dough has become 1.5 times its original size, sprinkle with flour (not listed in ingredients) and bake for 16 minutes in an oven that has been preheated to 160°C then turned down to 130°C.
9. They're ready! If you don't want to eat them straight away, put them in a plastic bag and they'll stay chewy and moist.
10. I used this olive oil. It has France's AB mark which is only given to foods that stand up to strict quality criteria.

Story Behind this Recipe

I wanted to eat a healthy white bread, so challenged myself to make a fluffy, chewy loaf that is suitable for people on a macrobiotic diet!