Oat, Cranberry and Hazelnut Bread

Updated at: Wed, 16 Aug 2023 19:46:19 GMT

Step 1

Mix together all the ingredients except the nuts and cranberries. Knead the dough until smooth and elastic (about 8 – 10 minutes), alternatively this takes about 4 minutes in a stand mixer on a low speed with a dough hook.

Step 2

Cover with clingfilm and leave to prove until doubled in size. The time this takes depends on the warmth of the water you used and the warmth of the room you prove the dough in. (The warmer the environment the shorter the rise time, however the longer the rise time the more flavoursome the bread).

Step 3

Knock the dough back by deflating with either a few turns of the dough hook or punching down with your hands, add the nuts and cranberries then knead in.

Step 4

Shape the dough into a loaf shape, tucking your hands underneath to create tension on the top of the loaf, then place on a floured baking tray. Lightly flour the top of the loaf and cover loosely with clingfilm. Then leave to double in size before slashing with a very sharp knife and baking for about 35 minutes at 190C True Fan PLUS with 150mls water in the base of the oven. (Conventional oven 220C/fan 200C/gas mark 7). The bread will sound hollow when tapped underneath and also be brown when ready.

Step 5

Cool on a wire rack before slicing.

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