Cranberry and Walnut Bread
ready in 2 h. 30 min.
Dissolve the yeast and sugar in approx. 200 ml lukewarm water. In a bowl, mix the flour with the salt and pour in the yeast solution. Knead together to form a smooth dough. Shape into a ball and place in the bowl. Cover with a tea towel and leave in a warm place for around 1 hour to rise.
Knead the dough thoroughly for around 5 minutes. Add the chopped walnuts and berries and knead to incorporate. Turn out onto a floured surface and roll out to the size of the baking tray. Line the baking tray with grease-proof paper and place the dough on the tray. Cover with a cloth and leave for a further 15 minutes to rise.
Heat the oven to 200°C (180°C in a fan oven), 400°F, gas 6 and place an oven-proof dish of water in the oven.
Brush the dough with a little lukewarm water and dust lightly with flour. Bake for approx. 40 minutes, then leave to cool. Cut into pieces and serve.