Cranberry and Walnut Wholemeal Bread

Instructions

1. 1

   Combine warm water, yeast, and honey in a large mixing bowl. Let sit for 5 minutes until the mixture becomes foamy and active.

   Tip: This bloom ensures your yeast is alive and will help the bread rise properly.

2. 2

   Add wholemeal flour, salt, and olive oil to the yeast mixture. Stir with a wooden spoon until a shaggy dough forms.

   Tip: Don't overmix at this stage; you just want the flour incorporated.

3. 3

   Knead the dough on a lightly floured surface for 8-10 minutes until it becomes smooth and elastic. Fold in the cranberries, walnuts, and sunflower seeds during the final minutes of kneading.

   Tip: Kneading develops gluten, which gives the bread its structure and chew.

4. 4

   Shape the dough into a round ball and place it in a lightly oiled bowl. Cover with a damp cloth and leave to rise in a warm place for 60 minutes until doubled in size.

   Tip: A warm kitchen corner or inside a turned-off oven works well for rising.

5. 5

   Preheat your oven to 200°C. Turn the dough onto a work surface and gently shape it into a round loaf. Score the top with a sharp knife in a cross or decorative pattern.

   Tip: Scoring allows steam to escape and creates an attractive crust.

6. 6

   Place the dough on a baking tray lined with baking paper. Bake for 40-45 minutes until the bread is golden brown and sounds hollow when tapped on the bottom.

   Tip: The bread is done when it reaches an internal temperature of 88°C on a thermometer.

7. 7

   Remove from the oven and cool on a wire rack for at least 15 minutes before slicing.

   Tip: Cooling allows the interior to set properly and makes slicing cleaner.