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

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10 servings
Very Easy
45 min




Preparation20 min
Cook time25 min
  • 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.
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