Method:-

1. Sieve the flours with the milk powder, gluten , keep aside.

2. Soak the yeast in a little bit of water, with the sugar grains.

3. Soak the seeds for 2 hours in some water.

4. In the sieved flours, add the yeast and sugar solution, and start mixing, well.

5. Keep kneading by adding more water, add the soaked seeds,  the salt, and the fat.

6. Keep kneading very well….till you attain gluten check.

7. Once, the dough has become smooth and elastic like, leave covered for 30 mins to rise.

8. Take out the dough, knock back all the gases, and roll out the dough.

9. Add the cranberries, gently fold..and leave to rest for 10 mins.

10. Line a bread tin, and mould the bread and lay it gently in the bread tin.

11. Leave in a warm place to ferment till risen to 1 ½ times in size.

12. Preheat the oven at 200 degrees.

13. Bake the bread in 180 degrees, for 30 mins….take out and leave in the tin ONLY for 10 mins.

14. Immediately, take out on a cooling rack, and leave for 4 hours.

 

Cut and serve as toasts , with homemade Almond Butter.