Cranberry Oat Bread

Name: Cranberry Oat Bread
Ingredients: 7 11/16 tablespoons instant oats plus extra for the crust; 4 3/8 cups dried cranberries; 1 9/16 cups boiling water; 2 5/8 cups spelt #630flour; 1 1/8 teaspoons salt; 1 1/8 teaspoons cinnamon; 1 lemon; 3 1/2 tablespoons unsalted butter; 1/2 tablespoon instant dry yeast; olive oil for kneading

10 ingredients

3 steps

Ingredients

7 11/16 tablespoons instant oats plus extra for the crust
4 3/8 cups dried cranberries
1 9/16 cups boiling water
2 5/8 cups spelt #630flour
1 1/8 teaspoons salt
1 1/8 teaspoons cinnamon
1 lemon
3 1/2 tablespoons unsalted butter
1/2 tablespoon instant dry yeast
olive oil for kneading

Directions

1

Put the oats and cranberries in a bowl and add the boiling water. Leave for 15-20 minutes, until the mixture is warm. Spoon the spelt flour, salt, cinnamon and zest into another bowl, rub in the butter, toss the yeast through, then add the oats and berries, and mix well. Leave to stand for 10 minutes.
2

Oil your hands and a 30cm patch of worktop, knead the dough on it for 10 seconds, then leave for 10 minutes. Repeat this knead-and-rest sequence twice more at 10-minute intervals, then cover the dough and leave for 30 minutes.
3

Pat the dough into a rectangle, roll up tightly and squeeze, seam-side down, into a large, deep, 19cm-long loaf tin. Or use any loaf pan you have. Leave for an hour until risen by half. Heat the oven to 210C/420F. Brush the top of the loaf with water, press on a handful of oats, cut a gash down the middle and bake for 50 minutes. It will scorch on top, but that's typical for fruit bread.