Easy Cranberry and Oat Bread Recipe
Moist and slightly chewy this easy cranberry and oat bread recipe is made with hearty oats and has a slight sweetness from dried cranberries. With a perfect blend of texture and taste, this loaf is a comforting treat that is delicious for both breakfast and snacking!
Ingredients
- 1¼ cups + 1 ½ tablespoons Lukewarm water (325 grams total)
- 4 teaspoons Active dry yeast
- 4 cups Bread flour
- ¾ cup + 3 tablespoons Oats -porridge or quick (75 grams total)
- 6 tablespoons Dried cranberries**
- 1½ teaspoons Salt
- 1 tablespoon Butter - room temperature and cut into pieces
**In a medium bowl add the dried cranberries, cover with boiling water and let sit for 20-30 minutes. Drain well before using.
Instructions
- In a large bowl, add the water and sprinkle the yeast on top. Let sit for 5 minutes then stir together.
- Add the flour, oats, cranberries and salt then mix by hand, with a dough scraper, or in a standup mixer with flat beaters until mix starts to come together. Add the butter and mix again into a rough dough.
- Transfer the dough onto a clean flat surface and knead again for 8 minutes without any extra flour.
- Form the dough into a ball and place it back into the bowl. Sprinkle the top with a bit of flour, cover with a cloth and let it rest at room temperature for 1-1 ½ hours or until doubled in size.
- Dust the top of the dough lightly with flour and turn the dough upside down onto a flat surface. Sticky side up.
- Flatten the dough gently with your fingertips and cut it in half. Fold and roll each piece of dough into a ball.
- Dust the tops with flour, cover with a cloth and let them rest for 15 minutes to spread lightly. In the meantime line two baking trays with parchment paper.
- Lightly dust a flat surface with flour, working with one dough ball at a time, flip the ball so that the sticky side is up and the floured side is on the flat surface.
- Flatten the dough into a circle and stretch the dough sideways. At an angle, fold one side ⅔ of the way over the dough and the other side in the same way so that it overlaps the first fold in the shape of an "A". Roll up the dough from the point towards you tightly and press the seam to stick it together. Turn the dough over seam side down.
- Brush the top of the loaves with water and sprinkle with oats. Make 5-6 diagonal cuts across each loaf and place them on the prepared baking sheets. If there are any wet patches, let them dry or dust with some flour.
- Cover the loaves with a cloth and let them rest for 1-1½ hours. Pre-heat the oven to 425F (200C) and place a baking dish on the lower rack of the oven. Boil some water. When the oven is ready, pour the water in the baking dish and place the loaves on the middle rack. Bake for 40-45 minutes or until they become a nice golden brown color. Let them cool completely on a wire rack before cutting them. Enjoy!
Notes
This cranberry and oat bread can be stored in an airtight container at room temperature for up to 3 days.
For longer storage, wrap the bread, place it in a freezer safe container and store frozen for up to 2 months.
Nutrition
Calories: 1192kcalCarbohydrates: 230gProtein: 38gFat: 14gSaturated Fat: 5gPolyunsaturated Fat: 3gMonounsaturated Fat: 3gTrans Fat: 0.2gCholesterol: 16mgSodium: 1617mgPotassium: 456mgFiber: 12gSugar: 19gVitamin A: 192IUVitamin C: 0.1mgCalcium: 67mgIron: 4mg
Tried this recipe?Let us know how it was!