Kirsteen’s Cranberry & Honey Loaf
The perfect addition to your festive charcuterie board!
Ingredients
- 450 g Butter
- 250 g Brown Flour
- 7 g Dried Yeast
- 4 g Sea Salt
- 13 g Olive Oil
- 110 g Multi-Seeds (50g for recipe / 60g for coating exterior)
- 1/2 Zest of an orange
- 120 g Dried Cranberries
- 50 g Honey
- 450 ml Lukewarm water
Instructions
- Add ingredients into a bowl, knead on a floured surface until the dough becomes smooth & elastic. (10 – 15 minutes)
- Divide dough into two equal load shapes & cover with a clean towel or clingfilm. Leave somewhere warm for approximately 2 hours (or until it has doubled in size).
- Set oven at 200c | 400f |Gas Mark 6.
- Gently mould dough into desired shape, brush lightly with water & roll onto remaining seeds, then place on a baking tray with parchment. Cover & leave until the dough has doubled in size again.
- Put in to the middle of pre-heated oven above an ovenproof dish with some water in it (to generate steam).
- Bake for approximately 30 minutes & rotate tray at the half way point.
- Bread should be golden & slightly crispy.
Notes
All ingredients can be found in our farm shop.
Servings: 2 (700g bloomers)
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