Walnut & Cranberry Bread
- Jo Anderson
- 6 days ago
- 2 min read
From veggieideas.co.uk. An easy no-knead recipe, baked in a casserole dish or Dutch oven. Delicious for breakfast, toasted and served with butter!
Prep time: 15 mins Resting time: 12 hours Cook time: 40 mins
Ingredients:
400g white bread flour
¼ teaspoon dried yeast
1¼ teaspoon salt
120g dried cranberries
60g walnuts, chopped
325ml warm water
Method:
Mix the dry ingredients in a bowl. Add the warm water 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 oven to 220C, GM7. Place the empty casserole dish with lid in the oven to preheat. Remove the dough from the fridge so that it comes up to room temperature.
Tip the dough onto a lightly floured surface. Fold the dough over itself a few times and then shape into 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.
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.
This loaf can be eaten while still warm, or cold—with or without butter. Best eaten on the day of baking, it can be sliced and frozen in an airtight container.
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