Walnut and cranberry bread
Walnut and cranberry bread is an easy no knead bread recipe where the dough is left to prove overnight before being baked in a Dutch oven. It is delicious served either hot or cold an is suitable for freezing.
Ingredients
- 400 grams strong flour
- ¼ teaspoon easy bake yeast
- 1¼ teaspoons salt
- 120 grams dried cranberries
- 60 grams walnuts
- 325 ml water hand hot
Instructions
Prepare the dough
- Mix the flour, yeast, salt, cranberries and chopped walnuts in a bowl.
- Add the hand hot water to the dry ingredients and mix with a fork.
- Cover and leave until the dough has doubled in size and then transfer to the fridge. Leave to prove overnight or for a minimum of 12 hours.
Preheat the pot
- Preheat the oven to 220oC, 425oF, gas mark 7. Place the empty casserole dish with the lid in the oven to preheat for a few minutes immediately before you are ready to bake your no knead loaf.
Shape the dough
- Remove the dough from the fridge before you wish to bake the loaf so that it comes up to room temperature.
- Tip the dough onto a lightly floured pastry board. Fold the dough over itself a few times and then form into the shape of a ball. If the dough is sticky add a little extra flour.
- Transfer the ball of dough onto a sheet of non-stick baking parchment.
- Remove the pot from the oven and place on a heatproof surface. Lift the parchment paper with the dough and place in the preheated pot.
- Slit the top of the dough using a sharp knife.
Bake
- Put the lid on the dish and bake in the centre of the oven for about 30 minutes. Baking with the lid on will help to steam the loaf and allow it to rise before a crust forms.
- Remove the lid and return to the oven for a further 5 to 10 minutes or until the top is a golden colour.
- Lift the loaf out of the pot straight away using the parchment paper and place on a wire rack to cool.
Notes
To serve
- This loaf can be eaten shortly after baking while still warm.
- My favourite way to enjoy walnut and cranberry bread is toasted and buttered.
- This cranberry loaf can also be eaten cold, either with or without butter, margarine or other spreads.
- While your homemade bread could be stored in an airtight container until the next day it will not be as fresh.
- If you are not going to eat it all on the day it is baked I recommend the loaf is sliced and frozen in an airtight container.
Nutrition
Calories: 277kcalCarbohydrates: 50gProtein: 7gFat: 6gSaturated Fat: 1gPolyunsaturated Fat: 4gMonounsaturated Fat: 1gSodium: 373mgPotassium: 94mgFiber: 3gSugar: 11gVitamin A: 3IUVitamin C: 0.1mgCalcium: 18mgIron: 1mg
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