Walnut, Cranberry and Raisin Bread for Cheese

A lovely little loaf to serve with cheese as part of a selection of dishes.

Walnut, Cranberry and Raisin Bread for Cheese

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.

  1. 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.
  2. 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.
  3. 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.  
  4. Add the walnuts, cranberries and sultanas and knead briefly, until they are evenly distributed.
  5. Turn out on to a floured work surface and shape into an oblong a little smaller than the tin.
  6. 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.
  7. 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.


 

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