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Recipes

Stone Bake’s Cranberry and Walnut Bread

Bread is a favourite here at Stone Bake HQ and this month we’ve been enjoying our delicious Cranberry and Walnut bread. It’s savoury but slightly sweet, making it the perfect combination.Cranberry-walnut-bread-web-1

You’ll Need

  • 355ml of warm water
  • 1tbsp active dry yeast
  • 1 tablespoon active dry yeast
  • 750g of all-purpose flour
  • 115g honey
  • 60ml olive oil
  • 1 ½tsp salt
  • 1tsp cinnamon
  • 225g dried cranberries
  • 225g chopped walnuts

Method

Firstly you will need to fire up your wood fired oven up to its optimum temperature. Then you will need to leave your oven to cool until it is around 180°c.

In a bowl add the warm water and sprinkle the yeast in slowly. Next add in 115g of flour. Mix to combine and leave to proof for 10 minutes.

Next add the honey, olive oil, salt and cinnamon. Mix slowly to combine. Add in the remaining flour. If you are using a mixer, mix on a low speed until the dough has combined. Knead until the dough is soft and elastic.

Then you need to shape the dough into a ball and place into an oiled bowl. Cover the bowl with cling film and allow it to rise for around 11/2 hours. By this time the dough should have doubled in size.

Once your dough has risen you can transfer it to a floured surface. Knead in the cranberries and walnuts by hand. Next split your dough up into two equal pieces, shaping them into a ball. Place onto a baking tray and cover with a damp towel, allowing your dough to rise for another 30-40 minutes.

Dust the top of your loaves with some flour, then cut a 1-inch deep cross into the top of each. Bake for 35-40 minutes, or until both your loaves are golden brown.

Finally enjoy your scrummy fresh bread. Serve with a variety of cheeses for a fantastic after-dinner treat.

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