Cranberry Walnut Loaf


Photography Andy Arnfield – The Gourmet Grocer

My Brother In Law is over from the UK at the moment and he has a passion for baking amazing breads, so with the Gourmet Grocer HQ kitchen now finished, it was time to christen it with a bit of flour water and elbow grease.  I am not naturally a baker and was surprised at just how easy it was, but to be honest all the kneading looked like too much hard work for me, so when I make the next batch I will be using my kitchen Aid or Thermomix.  This loaf was delicious and you could try any combination of nuts and dried fruit you choose.  Enjoy!

1kg strong white bread flour
10g fast-action yeast
15g fine salt
1-2 tbsp sunflower, rapeseed or olive oil (optional), plus extra to oil the dough
600ml warm water
100g walnuts
100g dried cranberries

Combine the flour, yeast and salt in a large bowl. Add the oil, if using (not essential, but it makes for a slightly softer, more supple crumb), then add the water. Stir to create a rough, sticky dough. The dough really should be quite sticky at this stage – if it isn’t, add a splash more water.

Turn out the dough on to a lightly floured surface and knead for about 10 minutes, rhythmically stretching the dough away from you, then folding it back on itself. The idea is to stretch and develop the gluten within the dough, not to beat the living daylights out of it. Avoid adding more flour if you can: the dough will become less sticky and easier to handle as you knead, and a wetter dough is generally a better dough.

When the dough is smooth and elastic, add the walnuts and cranberries retaining a few to decorate the top and form it into a ball, coat it very lightly with oil and place in a clean bowl. Cover with cling film or put inside a clean bin-liner and leave in a warm place until doubled in size – in the region of 1½ hours.

Tip the dough out on to a lightly floured surface and deflate with your fingertips. Reshape the dough into neat rounds and put on a lightly floured board to prove for around 45 minutes. Meanwhile, preheat the oven to 250°C/gas mark 10, or its highest setting. Put a baking tray in to heat up.

When the loaves have almost doubled in size again, take the hot baking tray from the oven and sprinkle with a little flour. Carefully transfer the risen loaves to the tray. Slash the tops with a sharp, serrated knife and decorate with the reserved walnuts and cranberries and put in the oven.

Bake for 10 minutes, then reduce the heat to 190°C/gas mark 5 and bake for about 30 minutes more, or until the crust is well-coloured, and the loaf sounds hollow when you tap it sharply with your fingers. Transfer to a rack to cool completely before slicing.

Recipe adapted from The River Cottage basic white loaf

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