I’ve been on a low card/keto diet for over a year now and it’s done wonders for my upset stomach. Nevertheless, that doesn’t mean that every once in a while I don’t have a little slice of delicious bread or a cinnamon swirl. Life’s too short to rob yourself of these little joys. Including this delicious honey, cranberry & walnut bread.
I absolutely love baking bread and it’s something I wish I was much better at. I’ve been jotting down all my favourite recipes in this section of the blog in hope that eventually (far, far in the future) I might become a somewhat of a home bread master. Which does have an air of nostalgia as my great grandad was a real master baker! This recipe is a no-knead one, which means you don’t have to spend hours kneading the beast. You just scoop it up, scoop it out, wham bam done. Has it turned out as expected? It took me two tries to get it the way I wanted it. Not too fluffy, but still somewhat airy. Sweet, but not sickly honeylicious. With just the right amount of gooey cranberries.
Either way it’s definitely the absolutely most finger licking delicious loaf of bread I’ve ever made. It’s sweet, but salty. Dense but not heavy. Maybe a little burnt but totally in an acceptable Italian rustic cranberry and walnut bread kinda way.
Honey, Cranberry & Walnut Bread
Especially delicious with freshly churned butter!
- 2 cups plain flour
- 1 cup bread flour
- 1/4 sachet yeast
- 1/2 tbsp chunky sea salt or can be flakes
- 1/3 cup ground walnuts
- 1 cup dried cranberries (can do 1 1/2)
- 1 cup lukewarm water
- 1/4 cup honey (gets stirred in the water)
Mix flour, yeast and salt in a bowl.
Add cranberries and walnuts, stir again making sure they are evenly distributed.
Mix honey and water, then pour into the bowl.
Mix until slightly sticky.
Leave in a warm place for about 24 hours to rise.
Pour the mixture on a baking paper (you might need a pinch of flour so it doesn't stick to your hands/wooden spoon when pouring out). Place in a baking dish with a lid. This is super important – your baking dish needs to have a lid (like this one). If it doesn't, the bread turns out super dense and not airy and fluffy at all. Leave for another hour to rise for the second time.
Put the baking dish with the lid on in the oven on 200 degrees for 35 minutes.
Leave to cool down before eating, this one will give you a good tummy ache if you eat it right out of the oven!