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Cranberry, walnut and orange loaf
Cranberry, walnut and orange loaf
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Prep Time:
40 minutes
Cook Time:
40 minutes
Total Time:
80 minutes
Tangy cranberries and zesty oranges make a sweet, citrus-infused loaf.
Ingredients:
  • 7g sachet dry yeast
  • 10.00 gm caster sugar
  • 250.00 gm warm water
  • 625.00 ml bread and pizza plain flour
  • 50.00 gm malted milk powder
  • 2.40 gm sea salt
  • 20.00 ml finely grated orange rind
  • 187.50 ml dried cranberries
  • 115.00 gm walnuts, roughly chopped
  • 1 egg, lightly beaten
Instructions:
  • Prepare a generously greased large baking tray. Combine yeast, sugar, and warm water in a jug. Use a fork to whisk until the yeast fully dissolves. Allow it to rest in a warm spot for 10 minutes until it becomes frothy.
  • In a large bowl, sift flour and malt powder, then make a well in the center. Add salt, yeast mixture, and oil. Mix until a soft dough forms. Transfer the dough to a lightly floured surface and knead it for 10 to 15 minutes until smooth and elastic. Place the dough in a large, lightly greased bowl, cover it with greased plastic wrap, and let it rest in a warm place for 1 hour or until doubled in size. Once doubled, punch the dough down with your fist, then return it to the lightly floured surface and knead it until smooth.
  • Incorporate orange rind, cranberries, and half the walnuts into the dough. Form the dough into a 15cm round loaf and place it on a prepared tray. Cover it with lightly greased plastic wrap and let it rise in a warm place for 30 minutes until nearly doubled in size. Preheat the oven to 200°C/180°C fan-forced while the dough rises.
  • In a food processor, finely chop the remaining walnuts. Make a shallow criss-cross pattern in the center of the dough, then brush the top with egg and sprinkle with the chopped walnuts. Bake for 35 to 40 minutes until the bread is golden and sounds hollow when tapped. Allow the bread to cool in the pan for 5 minutes before transferring to a wire rack to cool completely.

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