Recipe card from Pinterest: https://uk.pinterest.com/merlincottage/

1. All
Rights
Reserved
–
Merlin
Cottage
Kitchen
Recipe
Sheet
Title:
Cranberry,
Walnut
&
Rosemary
Bread
(makes
1
large
loaf)
Recipe
• 250g
strong
wholemeal
bread
flour
• 250g
strong
white
bread
flour
• 1
x
7g
sachet
dried
yeast
• 2
tablespoons
honey
• 2
tablespoons
sunflower
oil
• 5
rosemary
sprigs,
leaves
picked
and
finely
chopped
• 300ml
tepid
water
• 75g
dried
cranberries
• 75g
walnuts,
roughly
chopped
Method
• Mix
the
flours,
yeast,
salt,
honey,
oil,
rosemary
and
most
of
the
water
together
in
a
bowl
or
food
mixer
with
a
dough
hook.
• Mix
on
a
low
speed
until
a
soft
dough
is
formed,
adding
more
water
if
needed.
• Knead
by
hand
for
5
to
10
minutes
until
the
dough
is
springy
to
the
touch.
• Put
in
a
clean,
lightly
oiled
bowl
and
cover
top
with
cling
film.
Leave
somewhere
warm
to
rise
for
about
an
hour
(should
double
in
size).
• Preheat
the
oven
to
200c
/
gas
mark.
• Knock
back
the
dough
and
knead
in
the
cranberries
and
walnuts.
• Shape
into
a
loaf,
score
the
top,
and
place
on
a
non-­‐stick
baking
tray.
• Loosely
cover
with
oiled
cling
film
and
leave
to
rise
for
a
further
30mins.
• Bake
in
the
oven
for
25-­‐35
minutes,
or
until
the
bread
sounds
hollow
when
tapped
on
the
base.

2. All
Rights
Reserved
–
Merlin
Cottage
Kitchen
• Allow
to
cool
completely
before
cutting
and
serving.
Tips
-­‐