Cranberry oat bread
from The Guardian
Raisin bread for the raisin shy.
75g rolled oats, plus more for the crust
175 dried cranberries
450g strong white flour
1 1/2 tsp salt
1/2 tsp cinnamon or mixed spice
finely grated zest of a mandarin, clementine or orange
50g unsalted butter
1 tsp instant dry yeast
oil for kneading
Place the oats and cranberries in a bowl with 375ml boiling water. Leave for 15 – 20 minutes until the mixture is warm. Into another bowl spoon the flour, salt, spice and zest. Rub in the butter, toss the yeast through then add the berry mixture and mix well. Leave 10 minutes then oil a 30cm patch of worktop and your hands, knead the dough on it for 10 seconds then leave 10 minutes. Repeat the knead sequence twice more at 10 minute intervals then cover the dough and leave 30 minutes. Pat the dough into rectangle and roll up tightly. Squeeze the dough seam-side down into a large deep 19cm long loaf tin, or place on a baking tray, lined with non-stick paper. Leave an hour until risen by half, and heat the oven to 220°C/fan 200°C/425°F/gas 7. Brush the loaf top with water, press on a handful of oats, cut a gash down the middle and bake for 50 minutes. It will scorch on the top but that’s typical for fruit bread.
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