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Cranberry Bread in 2-2.5 hours – no knead – no bread machine

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Cranberry Bread in 2-2.5 hours – no knead – no bread machine

A new lockdown bread recipe with cranberries and sunflower seeds or walnuts add a great texture and flavour a breakfast favourite in our house. This bread is delicious toasted and served with butter and raspberry jam. Dried cranberries are nutritious being rich in antioxidants and dietary fibre and add a touch of colour.

I mix this with a dough hook using my kitchen aid, no extra kneading, no bread machine and ready to bake with 2-2.5 hours. I know super quick and easy.

I have made this with a combination of flours, as that's my preferred style. Feel free to be creative with your flour blends you could even make it with 100% white flour. Total flour needed 390g for one small loaf, feel free to double this for a large loaf.

Ingredients

  • Instant yeast – 3g (1 tsp)
  • Buckwheat flour – 70g
  • White Strong Bread Flour (12-14% protein) – 170g
  • Wholemeal Bread Flour – 150g
  • Sugar – 6g (2 tsp)
  • Milk (I use oat) – 3-5 tbsp
  • Salt – 1 tsp
  • Ground cinnamon – 2 tsp
  • Ground cardamom (optional) – 2 tsp
  • Dried Cranberries – 100g
  • Sunflower Seeds – 50g
  • Lukewarm water – 250ml

Method

  1. ADD instant yeast, sugar, 50ml water, 3 tablespoons milk, leave for at least 10 minutes until bubbling.
  2. WHISK spices, flours and salt in a large separate bowl.
  3. COMBINE the flour mix with the balance of water into the yeast mix.
  4. USING a dough hook mix on low until combined. Or if mixing by hand combine until it forms a ball, this might take 5-10 minutes.
  5. ADD cranberries and seeds and ensure these are both fully blended.
  6. DOUGH is ready once it starts pulling away from the sides. If it looks dry add the extra 2 tbsp of milk. This dough will be a little sticky.
  7. USING your dough scraper ensure the dough is a ball either leave in your mixing bowl and sprinkle with flour and place a damp cloth on top or alternatively remove the dough and place it in another floured bowl, flour top and cover.
  8. REST the dough for 1–1.5 hours to double in size. (the time needed depends on your room's temperature, if your room is warm it should be ready in an hour).
  9. CHECK – the dough after a 1 hours and remove if doubled in size. If not allow for extra time.
  10. REMOVE the doubled dough from the bowl.
  11. STRETCH the dough flat on the floured bench and stretch & fold or stretch and tuck method into an envelope shape with the sticky side up (what was on the top of your bowl). See my video to watch how I do this.
  12. FORM the dough into a loaf shape.
  13. ADD parchment/ baking paper to your loaf tin.
  14. PLACE your dough into the papered tin and rest for another 30minutes to an hour (if your room is warm it may only take 30mins). If you are baking the same day. If you would like to bake the following morning, rest in the refrigerator overnight.
  15. BAKE in a preheated oven at 200˚C Fan / 220˚C
  16. ADD a cup of water to a baking tray on a lower shelf, this helps creates steam in the oven, that ensure you have a thin crust and soft centre.
  17. BAKE the bread for 25 minutes.
  18. REST for 10 minutes before slicing. Enjoy fresh or toasted. We love this bread with butter and raspberry jam oh and amazing with a slice of mature cheese. We love a Swedish cheese Västerbottensost Original

Sue Maree P Baking Tips

  • Flour – swap out for total white flour - 400g or try your own combination.