A lovely little loaf to serve with cheese as part of a selection of dishes.
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300g water
1 1/2 tsp dried yeast, or 30g fresh yeast
225g strong white flour
225g strong wholemeal or brown flour
1/2 tsp salt
25g malt extract or treacle
25g olive oil
60g chopped walnuts
60g dried cranberries
60g sultanas
You will need a small 1lb loaf tin, lined with bake of glide or greaseproof paper.
- Measure the water into a Pyrex jug and stir in the yeast. Warm on the back of the AGA for 5 - 10 minutes to dissolve the yeast.
- Weigh the flours into a medium sized bowl or mixer bowl if using. Add the salt, yeast liquid, malt extract or treacle and oil. Stir and mix until it comes together - consistency will be quite sticky.
- Knead for 10 minutes until the dough is stretchy - this can easily be done by hand, in a mixer with a dough hook or a food processor with a kneading setting.
- Add the walnuts, cranberries and sultanas and knead briefly, until they are evenly distributed.
- Turn out on to a floured work surface and shape into an oblong a little smaller than the tin.
- Place in the lined AGA loaf tin, dust the top with flour and score down the centre with a sharp knife. This will allow the loaf to rise evenly. Bake in the AGA roasting oven for 30 minutes. Remove the tin and return the loaf to the oven for a further 10 minutes. Bake until the loaf sounds hollow when tapped on the bottom.
- Serve, either plain or toasted with butter and some strong cheese such as mature cheddar.
Notes: Cool and store in an airtight container for up to 3 days.
This loaf freezes well for several weeks. Defrost at room temperature or in the AGA warming oven for an hour or so.
This loaf can be toasted - us the AGA simmering plate lined with a piece of bake o glide.