Elderberry Crunch Bread is a traditional British recipe for a classic fruit cake of a rye and barley flour batter made with apple juice that incorporated elderberries, muesli, sunflower seeds and grated coconut in the dough and which is baked in loaf tins. The full recipe is presented here and I hope you enjoy this classic British version of: Elderberry Crunch Bread.
(click this button to prevent the screen from sleeping so Cook Mode is 'ON')
Personally, I love elderberries and use them in lots of recipes. But they are very tart and not to many peoples' taste; despite being packed full of flavour. This recipe brings out the best in the elderberry without being overpowering in its tartness. The recipe itself is for a sweet fruity bread that's truly excellent.
Ingredients:
675g rye flour
240g barley flour
240g whole-grain flour
5 tbsp freshly-ground flax seeds
1 tsp baking soda
1/2 tsp salt
780ml cider or apple juice
2 tbsp grapeseed oil (or corn oil)
juice of 1 lemon
freshly-grated zest of 1 lemon
4 tbsp honey
1 tsp almond extract
300g elderberries removed from the stem with a fork
180g muesli (granola)
150g raw sunflower seeds (shelled)
140g unsweetened grated coconut
2 tbsp lecithin granules
1 tsp ground cinnamon
Method:
Mix the flours, flax seeds, baking soda and salt in a large bowl. Meanwhile mix together the cider, honey, lemon juice, oil, lemon zest and almond extract. Now mix the wet ingredients into the dry ingredients (but do not over-mix) before adding the elderberries, muesli, sunflower seeds, coconut and lecithin.
Tip he dough into two oiled 20 x 10 x 6cm loaf tins. Sprinkle the cinnamon on top and place in an oven pre-heated to 180°C (350°F/Gas Mark 4). These are best if you set a baking dish full of water in the bottom of the oven to keep them moist. Bake for about 50 minutes, or until they are nicely browned and a toothpick inserted into the centre emerges cleanly.
Allow to cool in the tins for a few minutes then tip onto a wire rack and allow to cool completely before slicing and serving.
