May 26

Cranberry Oat Bread

Ok, I must admit that I am a true bread lover. I could have bread for breakfast I, for breakfast II (yes, I need two breakfasts a day 🙂 ) bread lunch, afternoon snack and dinner. My husband finds it amusing one who grew up eating rice adores bread so much.

There is a great choice of bread for all the tastes and costs available in Germany. But not many things beat a homemade artisan bread and don’t you love the smell of fresh bread right out of your oven?

I first discovered this bread in Heavenly Housewife at From Donuts to Delirium and I was immediately intrigued. You can also find the original recipe from Dan Lepard’s cranberry oat bread recipe at Guardian

 

  • 75 g Instant oats ©, plus extra for the crust
  • 175 g Dried cranberries©
  • 375 ml Boiling water
  • 450 g Spelt #630 flour©
  • 7 g Salt
  • 3 g Cinnamon
  • Finely grated zest of 1 lemon
  • 50 g Unsalted butter
  • 6 g Instant dry yeast
  • Olive oil, for kneading

  1. Put the oats and cranberries in a bowl and add the boiling water. Leave for 15-20 minutes, until the mixture is warm. Spoon the spelt flour, salt, cinnamon and zest into another bowl, rub in the butter, toss the yeast through, then add the oats and berries, and mix well. Leave to stand for 10 minutes.
  • Oil your hands and a 30cm patch of worktop, knead the dough on it for 10 seconds, then leave for 10 minutes. Repeat this knead-and-rest sequence twice more at 10-minute intervals, then cover the dough and leave for 30 minutes.
  • Pat the dough into a rectangle, roll up tightly and squeeze, seam-side down, into a large, deep, 19cm-long loaf tin. Or use any loaf pan you have. Leave for an hour until risen by half. Heat the oven to 210C/420F. Brush the top of the loaf with water, press on a handful of oats, cut a gash down the middle and bake for 50 minutes. It will scorch on top, but that’s typical for fruit bread.