Low Sugar Cinnamon Cranberry Milk Bread | Healthy Breakfast Open Sandwich with Tuna, Fig & Cheese

Today I’m sharing a low-sugar, low-oil Cinnamon Cranberry Milk Bread that is soft, fluffy, and perfect for a healthy breakfast.
I also used this bread to make a delicious open-faced sandwich with tuna, Havarti cheese, avocado, arugula, and fresh figs.
If you're looking for a nutritious homemade bread and a high-protein breakfast idea, this video is for you!

🍞 Cinnamon Cranberry Milk Bread Recipe (Low Sugar & Low Oil)

Ingredients：

Bread flour 500 g
Sugar 30 g
Salt 5 g
Cinnamon powder 5 g
Milk (add in batches)
1 egg
Oil 25 g
Dried cranberries 80 g

Steps：
Mix flour, sugar, salt, and cinnamon.
Add milk in batches and mix.
Add one egg and knead briefly.
Rest 25 minutes, then knead until smooth.
Add oil and knead until fully absorbed.
Roll into a disc and rest 25 minutes.
Roll out → add cranberries → fold.
Proof 1 hour (double size).
Roll, fold, and shape into a loaf.
Proof again for 1 hour.
Bake at 320°F (160°C) for 20 min, then cover with foil and bake 10 min.

🥪 Tuna Fig Open-Faced Sandwich
Ingredients：
Homemade cinnamon cranberry bread
Steamed tuna, shredded
Extra virgin olive oil
Balsamic vinegar
Mayonnaise
Salt & black pepper
Havarti cheese
Avocado spread
Arugula
Fresh figs
Parsley

Steps：
Blend the tuna and season with olive oil, balsamic, mayo, salt & pepper.
Toast bread and add Havarti cheese.
Spread tuna mixture, add avocado, arugula, and figs.
Sprinkle parsley and enjoy!

🥗 Side Salad
Arugula, cherry tomatoes, cranberries, olives, pecans, cottage cheese, olive oil, balsamic vinegar, lemon juice, salt & pepper.

今天和大家分享一款 低糖少油的肉桂蔓越莓牛奶麵包，成品超級鬆軟、不甜膩、香氣十足。
我也用這款麵包做了一份營養滿分的 金槍魚・奶酪・無花果開放式三明治，非常適合作為健康早餐或簡單早午餐。

🍞 低糖少油肉桂蔓越莓牛奶麵包（Cinnamon Cranberry Milk Bread）

材料：
高筋麵粉 500g
細砂糖 30g
鹽 5g
肉桂粉 5g
牛奶（分次加入）
雞蛋 1 顆
食用油 25g
蔓越莓乾 80g

做法：
混合高筋麵粉、糖、鹽、肉桂粉。
分次加入牛奶攪拌，再加入雞蛋。
簡單揉麵後鬆弛 25 分鐘。
繼續揉至麵團光滑，加入油並揉至完全吸收。
擀成圓餅，蓋濕布鬆弛 25 分鐘。
擀成長方形，撒上蔓越莓乾並摺疊。
醒發 1 小時，至兩倍大。
再次擀開、摺疊，整理成麵包坯。
進模具二次醒發 1 小時。
表面撒麵粉，以 320°F（約160°C）烤 20 分鐘，再蓋錫箔烤 10 分鐘。

🥪 金槍魚無花果開放式三明治（Open-Faced Tuna Fig Sandwich）
材料：
自製肉桂蔓越莓麵包
蒸熟金槍魚
初榨橄欖油
義大利黑醋
美乃滋
鹽、黑胡椒
Havarti 奶酪
牛油果醬
芝麻菜
新鮮無花果
歐芹碎

做法：
將金槍魚打碎，加入橄欖油、黑醋、美乃滋、鹽與黑胡椒調味。
麵包片上放 Havarti 奶酪，再抹上金槍魚餡。
加上牛油果醬、芝麻菜與無花果。
撒上歐芹即可享用。

🥗 蔬菜沙拉（副餐）
芝麻菜、小番茄、蔓越莓、小橄欖、碧根果、Cottage Cheese，淋上橄欖油、黑醋、檸檬汁、鹽與黑胡椒。