Pecan and cranberry bread
Ingredients
300g Bacheldre, Talgarth Mill, Felin Ganol or similar wholemeal flour
200g Bacheldre or similar strong white flour
1 x 7g sachet of fast acting yeast
1 teaspoon salt
200ml luke warm water
1 teaspoon Welsh honey and 1 teaspoon to glaze
50g dried cranberries
75g pecan nuts, roughly chopped
1 tablespoon rolled oats to dust
Method
Pre-heat oven to 230°C/Gas 8.
In a large bowl mix together the flours, salt and yeast. Stir in the water and honey and mix well to form a soft dough. Knead well for 10 minutes.
Add the cranberries and pecan nuts and continue to knead until well distributed. Shape the dough and place on a lightly flourerd baking tray, cover with a damp tea towel and leave in a warm place for about an hour or until doubled in size.
Bake in a pre-heated oven for approximately 30-35 minutes. Remove from the oven and allow to cool on a wire rack.
Gently heat the honey and brush over the loaf and dust with the oats.