Walnut and Cranberry Bread

Cooking method:

  • Prep Time: 10 mins
  • Proving Time 1 hour
  • Cook Time 40 mins
  • Total time: 1h 50 mins
  • Skill Easy
  • Serves 9 people

Walnut and Cranberry Bread

TIP: Can use chopper to chop nuts.

Utensils required

Recipe tags


  • 200g strong wholemeal bread flour
  • 200g strong white bread flour, plus extra for shaping bread
  • 1 sachet fast action/easy bake yeast
  • 2 tablespoons olive oil
  • 2 tablespoons honey
  • 75g toasted chopped walnuts
  • 50g dried cranberries
  • 1 teaspoon salt
  • 230ml warm water

Cooking mode

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  • Step 1

    Grease baking tray and set aside.

  • Step 2

    In a large bowl, add flours, yeast, olive oil, honey, walnuts, cranberries and salt. Attach the hand mixer attachment to the power base, then assemble the dough hooks. Press power to begin mixing on speed 1, then gradually increase to speed 3. Gradually add the warm water until the mixture forms a ball.

  • Step 3

    Continue mixing for another 5 minutes until smooth and elastic. Then turn dough out onto a floured surface

  • Step 4

    Shape dough into an oval, then transfer to prepared baking tray. Using a sharp knife, score the top of bread 3 times. Leave to prove, covered with a clean tea towel in a warm place for 1 hour or until doubled in size.

  • Step 5

    Preheat oven to 210°C/Fan 190°C.

  • Step 6

    Once oven is preheated and dough has doubled in size, place the loaf in the centre of the oven and bake for 30-35 minutes.

  • Step 7

    Cooking is complete when the loaf is golden brown and sounds hollow underneath.

  • Step 8

    Allow the loaf to rest for 5 minutes before transferring the loaf to a wire rack to cool.