This whole wheat cranberry coconut bread recipe is perfect for brunch, snack, with soup, or as dessert. Finish it off with just a touch of honey and you’ll be holding yourself back from eating the whole batch. This recipe has been sponsored by Mockmill. Stay tuned for a special offer just for you (at the end)! It’s a good one, but it ends August 31, 2016.
In case you missed it, we packed up and moved. This Philly girl is turning New Englander (once we get a house). As we have been in this never-ending transition, one of the tasks I continue to face is using as much of our freezer food as possible. Most reasonable people aren’t canning, baking, and freezer cooking when packing up a house, but goodness knows I’m not known for being reasonable.
About the Mockmill
Just one week before we moved I was testing a brand new kitchen toy – The Mockmill. This “toy” takes baking from scratch to a whole new level by allowing you to mill your very own flour with a grinding stone right within the mixer attachment. It also gives you the ability to have the freshest flour possible (wheat berries, rice, corn, teff, and so many other grains and beans).
I must tell you I would rather be baking than packing my house up any day. The little reprieve my recipe testing gave me was just enough to recharge me for a few more boxes. Sadly, it also marked the time for me to pack up the last of my most used small appliances for the next 2 months, and I’m going through withdrawal.
Wolfgang Mock was inspired to create his own electric mill after he got tired of the hand cranked mill he was using and had enough frustration with the electric ones available in the 70s. With a passion for eating better, he didn’t want to just give up on the goodness of freshly-milled flour, so instead, he worked to perfect his own mill – the Mockmill. The Mockmill is a grain mill attachment that can be put right on your favorite kitchen stand mixer and it delivers freshly-milled flour in no time.
I already have an electric mill and the Mockmill is quieter and grinds the grain just a little finer. It also takes up much less space, which I love, and is a cinch to pop on my mixer for just the amount I need. Plus, it’s easy to clean up. That’s a huge win with our hectic schedules these days, right? Best of all, Mockmill is offering a special package for you that includes the Mockmill, a grain package (gluten and gluten-free options), and a special reprint of the book Flour Power.
Buy your Mockmill Starter package now! Use my exclusive code: realthekitchenandbeyond on the payment page and pay only $189 for the kit. Don’t forget this deal ends August 31,2016.
Whole Wheat Cranberry Coconut Bread with the Mockmill
Using up my frozen foods has been a challenge. I hate that I need to use up my stockpile but that means I have more space to preserve fresh produce once we are settled in our new home.
Cranberries are one of my favorite berries to preserve since you can really only get them for a limited time each year so I had plenty to use up. From Clementine Cranberry Baked Oatmeal to this delicious Cranberry Coconut Bread, we’ve been loving this fall favorite gem for a couple weeks now.
Using freshly milled flour is easy when you have a product like the Mockmill, but sometimes you need to experiment a little bit. You will note I mix my flour and liquid together while I prepare the rest of the ingredients. Since I use a hard winter wheat in many of my recipes, I find that 5-10 minutes allows the freshly milled flour to start absorbing the liquid a bit, leaving you with a scrumptious loaf (or round) of bread.
When the bread is warm out of the oven, drizzle a tablespoon of your favorite honey over top and take a bite – hearty nutty bread, tart cranberries, subtle coconut, mellow honey – they will all hit your tastebuds and make you melt back in your chair. Just what you were hoping for on a lazy weekend morning or a morning you only wish was lazy.Print
Whole Wheat Cranberry Coconut Bread
- Prep Time: 15 minutes
- Cook Time: 40 minutes
- Total Time: 55 minutes
- Yield: 8 1x
- 1 3/4 cups freshly milled wheat flour (I use hard winter wheat berries)
- 1 1/2 cups milk
- 2 tablespoons sugar
- 1 1/2 teaspoons baking powder
- 1/2 teaspoon salt
- 2 large eggs
- 4 tablespoons butter (unsalted)
- 1 cup fresh or frozen cranberries
- 1/2 cup unsweetened coconut flakes
- Honey (optional)
- Preheat oven to 375 degree.
- Grease 2 medium sized loaf pans or 1 9×9 inch round pan.
- Mill grain and sift out 1 3/4 cups.
- Mix together your flour and milk.
- While milk and flour are soaking, measure out remaining dry ingredients and mix them in a small bowl.
- Melt butter.
- Beat eggs into butter.
- Sprinkle dry ingredients over flour and milk mixture and mix until well incorporated.
- Mix in egg and butter mixture.
- Fold in cranberries and coconut by hand.
- Pour into greased pan/pans.
- Bake 35-40 minutes, until toothpick comes out clean when center is tested.
- Drizzle over a tablespoon of your favorite honey.
I’m really excited about this offer because you not only get a Mockmill, but you also get a starter package of grain and a copy of the limited reprint Flour Power for less than the price of a Mockmill itself simply by buying here and using my discount code (realthekitchenandbeyond)for $80 off.