Dried cranberry & walnut bread from ottolenghi for bbd, with roasted bell pepper pasta

Ingredients

• 160 ml lukewarm water
• 2 1/4 teaspoon tightly packed fresh yeast
• 1 tablespoon olive oil
• 40 ml orange juice (from about 1 large orange)
• 200 g plain flour
• 50 g whole wheat flour
• 65 g buckwheat flour
• 1 teaspoon salt
• 50 g dried cranberries (or sour cherries)
• 50 g walnuts, roughly broken up into pieces
• Oil to oil bowl

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Preparation

• Put the yeast into the warm water and stand for 10 minutes, then add the orange juice, olive oil and salt. Stir to mix well.
• Mix the flours together in a big bowl, and knead with yeast mixture for 8-10 minutes into a smooth and silky dough, adding a little more water if required. Knead in the cranberries and walnuts. Put into an oiled bowl, cover with cling wrap and leave in a warm place to double.
• Turn the dough out onto a floured surface. Trying not to beat too much risen air out, pull the edges so that they all met in the centre to form a puffed round cushion shape.
• Using a long object, divide the dough into 2 equal spheres.Press down a little and fold one half over he other. Crimp the edges with your fingers like you were making Cornish pastry. Now roll this on th floured surface to create a torpedo like baguette shape.
• Lay it gently on a floured tea towel, cover loosely with cling film, and leave to rise in a warm place for another 45 minutes.
• Heat the oven to 220C, place a bowl of hot water on the base. Roll the bread off the tea towl onto the baking sheet gently so as not to lose air. Use a sharp serated knife to give it 3 diagonal slashes, 1cm deep.
• Bake for 20-25 minutes, till the bottom sounds hollow when tapped. Leave to cool on a wire rack.