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Cranberry and Caraway Breakfast Bread
Cranberry and Caraway Breakfast Bread
A slice or two of this delicious energy-packed bread will help to keep you fully powered until lunchtime.
Printable version A4 | A5 | Index card
Instructions
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1
Place the flours in a bowl along with the yeast, caraway seeds, salt, cranberries and pecans. Stir well.
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2
Measure 250ml warm water and add the oil and treacle, and mix. Make a dip in the middle of the flour and add the liquid.
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3
Stir until the mixture starts to come together, adding a little more water if necessary. Now using your hands bring the mixture together to form a dough, then turn out onto a lightly floured surface and knead for about 10 minutes until the dough is soft and springy. This can be done in a food processor with a dough hook if you have one.
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4
Return the dough to the mixing bowl and cover with a lightly oiled piece of cling film.
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5
Leave in a warm place until the dough has doubled in size then knead again for a couple of minutes.
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6
Lightly oil a 900g loaf tins and press the dough into the tin. Cover again and leave to rise again.
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7
Preheat the oven to 220°C/Gas7.
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8
Discard the cling film and bake the loaf in the preheated oven for 15 minutes then reduce the oven temperature to 190°C/Gas5 and cook for a further 20 minutes.
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9
Remove from the tin and cool on a wire rack.
Ingredients
- 200g strong white bread flour
- 250g strong wholemeal bread flour
- 1 tsp easy blend yeast
- 1 tsp salt
- 100g dried cranberries
- 100g pecans
- 1 tbsp sunflower oil
- 2 tbsp treacle
- 2 tsp caraway seeds
Makes 1 loaf
Total time required
- Preparation time:
- Cooking time:
- Other time: Rising Time
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9 products
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80p
Price per litre: £1.60
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Table Salt essential Waitrose 400g
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Dried Cranberries Waitrose Love Life 100g
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1m+* Product life guaranteed for more than 1 monthLeckford Strong White Bread Flour Waitrose 1.5kg
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£1.69
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