A very chewy loaf with the goodness of whole grain sweetened with maple sugar on top and a cinnamon taste to savor with your morning breakfast or afternoon tea.
Preheat oven to 350 degrees F (175 degrees C). Grease a 9x5x3-inch loaf pan.
Whisk flour, cinnamon, baking powder, and baking soda together in bowl. Combine nugget cereal and light cream together in another bowl. Beat eggs in another bowl until light and frothy.
Stir cereal mixture, white sugar, and eggs together in a large bowl. Add flour mixture to cereal mixture and stir to combine batter. Pour batter into prepared loaf pan and sprinkle maple sugar over the top.
Bake in the preheated oven until a toothpick inserted into the center comes out clean, about 40 minutes. Run a knife along the sides of the pan to loosen the loaf; tap pan gently while tilting the pan to turn the loaf out onto a wire rack. Cool completely.
Per Serving: 160 calories; protein 3.8g; carbohydrates 34g; fat 1.3g; cholesterol 37.2mg; sodium 168.3mg.
The quality of the flour can make a real deal to your bread. Different brands do vary. Extra-strong or Canadian flours, which are bet higher in gluten, may give you a best rise than standard bread flours – especially if you’re making wholemeal dough , which doesn’t always getting bigger as well as clear bread.
To made this in a dough , add all the menus to your breadmaker and follow the manufacturer’s instructions.
A bread first rising can be make in the fridge 24 hours . This slows down the time it takes to rise to double its size, giving it a deeper flavour. It’s also a great timesaver , as you can work it yesterday , then clear it off the next day.