Having gone through my cupboard after Christmas and finding several opened packs of fruit and nuts I decided to put some to good use and make this delicious loaf. Nothing quite beats a freshly baked loaf of bread and this one not only smelled heavenly but tasted equally good. Fresh out of the oven it is best with some cheese such as English Cheddar. Eaten the next day it is wonderful toasted and spread with some good butter. Enjoy!
Cranberry & Walnut Bread
- 200g wholemeal bread flour
- 300g strong white bread flour
- 7g active dried yeast
- 10g salt
- 20g unsalted butter, melted
- 320ml tepid water
- 150g dried cranberries
- 150g chopped walnuts
- Place the flours into a large bowl. Add the dried yeast to one side and the salt to the opposite side.
- Add the melted butter and about three-quarters of the water.
- Mix everything together adding the remaining water a little at a time until you have a soft, sticky dough. Depending on your flour you may not need all the water or you may need to add a little extra.
- Turn the dough out onto a lightly oiled worktop and knead the dough for 5 – 10 minutes.
- It should be smooth and no longer sticky. If you lightly push a finger dipped in flour into the dough it should spring back.
- Place the dough into a lightly oiled bowel and cover with cling film or, I use a shower cap and leave to rise for 1 – 2 hours until doubled in size.
- You can of course do steps 1 – 5 using your stand mixer with the dough hook attachment. Be careful not to over knead! Check the dough after 4 – 5 minutes of kneading.
- Line a baking tray with baking parchment.
- Turn the dough out onto a work surface lightly dusted with flour.
- Knead the dough for 1 – 2 minutes until all the air has been knocked out and the dough is smooth.
- Add the cranberries and walnuts and knead until incorporated making sure the fruit and nuts are well distributed.
- Roll the dough into a sausage shape tucking in the ends and place onto the baking tray with the seam underneath.
- Place the tray into a large plastic bag and leave to prove for 30 – 40 minutes until doubled in size.
- Preheat the oven to 220C/200C fan.
- Place a shallow heatproof bowl with some water into the bottom of the oven. This will help the loaf to rise and develop a good crust.
- With a sharp knife or blade, cut 4 – 5 diagonal cuts into the top of the loaf.
- Bake in the preheated oven for 30 – 35 minutes until well risen and golden brown. The loaf should sound hollow when tapped on the bottom.
- Leave to cool on a wire rack.