Macrobiotic White Cranberry Bread

• 220 grams Strong bread flour
• 30 grams Cake flour
• 30 grams Maple syrup
• 100 grams Coconut milk
• 80 grams Seasoned soy milk
• 20 grams Olive oil (extra virgin)
• 3 grams Salt
• 30 grams Shredded coconut
• 30 grams Dried cranberries (roughly chopped)
• 3 1/2 grams Dry yeast

1. Add all of the ingredients marked with to the bread maker.
2. Add the yeast to where instructed.
3. Choose the program 'bread dough course with raisins' and switch it on.
4. When the signal sounds, add the dried cranberries and shredded coconut to the bread maker.
5. When finished, dust a surface with flour (not listed in ingredients) and take the dough out of the machine onto it.
6. Divide into 12 equal pieces and roll into balls.
7. Cover with cling film and leave to rest for 10 minutes.
8. After 10 minutes, re-form the ball shapes, punch out the gas and round off each ball again.
9. Cover with cling film and place a damp cloth or damp kitchen paper on top.
10. Prove for 45 minutes at around 28C.
11. 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 160C then turned down to 130C.
12. They're ready!
13. If you don't want to eat them straight away, put them in a plastic bag and they'll stay chewy and moist.
14. I used this olive oil.
15. It has France's AB mark which is only given to foods that stand up to strict quality criteria.

bread flour, flour, maple syrup, coconut milk, soy milk, olive oil, salt, coconut, cranberries, yeast

Taken from cookpad.com/us/recipes/148568-macrobiotic-white-cranberry-bread (may not work)