This recipe for cranberry and hazelnut bread is one of those annoying bakes that’s gone within an hour of being retrieved from the oven. The hazelnuts toast in the oven, the cranberries add that all important sweetness and the oats make for a textured loaf that feels like it might well be both good for you as well as delicious.
I made this cranberry and hazelnut bread as part of some recipes to try out in the new AEG Steambake oven. You can read my review of it here and also see the lime, coconut and chocolate tart I made here too. Worry not though, I have given details of how to make this bread (and the tart) for conventional ovens too.
Do you want a brownie update? Truth is I haven’t felt much like baking lately. I went to LA and have felt pretty jet lagged since getting back. Today I baked some brownies to get back into the swing of things. I am awaiting packaging samples and then Mr Bell will be designing the packaging. We may or may not be ready for Christmas. I really had no idea that it would all take this long. But hey, we are on the road now.
Lots of great recipes like this in my books, Recipes from a Normal Mum, (available on Amazon, at The Works, Waterstones, WHSmith, The Book Depository and many smaller outlets) and The Power of Frozen (available through Amazon).
Three years ago: Beery walnut bread, Gluten-free oat-topped chorizo, sweetcorn and tomato muffins and Orange butter biscuits.
Prep Time: 2 hours, 30 minutes
Cook Time: 35 minutes
- 500g strong white flour (plus extra for shaping)
- 50g oats
- 7g sachet easy bake yeast
- 7g salt
- 15mls olive oil
- 10g honey
- 330mls warm water
- 200g toasted, skinless, hazelnuts, chopped roughly
- 100g dried cranberries
Mix together all the ingredients except the nuts and cranberries. Knead the dough until smooth and elastic (about 8 – 10 minutes), alternatively this takes about 4 minutes in a stand mixer on a low speed with a dough hook. Cover with clingfilm and leave to prove until doubled in size. The time this takes depends on the warmth of the water you used and the warmth of the room you prove the dough in. (The warmer the environment the shorter the rise time, however the longer the rise time the more flavoursome the bread). Knock the dough back by deflating with either a few turns of the dough hook or punching down with your hands, add the nuts and cranberries then knead in. Shape the dough into a loaf shape, tucking your hands underneath to create tension on the top of the loaf, then place on a floured baking tray. Lightly flour the top of the loaf and cover loosely with clingfilm. Then leave to double in size before slashing with a very sharp knife and baking for about 35 minutes at 190C True Fan PLUS with 150mls water in the base of the oven. (Conventional oven 220C/fan 200C/gas mark 7). The bread will sound hollow when tapped underneath and also be brown when ready. Cool on a wire rack before slicing.
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