Kirsten Gilmour

Cranberry and Fennel French Loaves

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Preparation info

  • Makes

    1

    loaf

    • Difficulty

      Easy

Appears in

The Mountain Cafe Cookbook

The Mountain Cafe Cookbook

By Kirsten Gilmour

Published 2017

  • About

This is the kind of bread that once you start eating, you can’t stop… You have been warned! You can add anything to this bread, not just cranberries and fennel seeds. Apricot and poppy seeds are really good, or we sometimes crumble in some cooked black pudding with chopped sage.

Ingredients

  • 230 ml warm water
  • 330 g plain strong flour
  • 12 g<

Method

Place your water into a large mixing bowl and add your flour, yeast, salt, sugar, dried cranberries and fennel seeds. Mix with your hand for about 10 minutes until you have smooth dough. Place into a clean, well-oiled bowl and cover with a damp clean tea towel, then leave to rest at room temperature.

After 30 minutes, wet your hands with water and slide them underneath the dough on the