Castleford Heritage Trust

The Recipe Collection

Cranberry & Walnut Bread

Cranberry & Walnut Bread This recipe was supplied by CHT volunteer David Pickersgill.  This makes two large or one large and two small bloomers.

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Cranberry & Walnut Bread
    Cranberry & Walnut Bread
  • 800g Castleford wholewheat flour

  • 100g cranberries

  • 100g walnut halves broken into small pieces

  • 25g butter

  • 1½ 7g sachets dried yeast

  • 570 ml lukewarm water

  • 4tsp salt

  • 2tsp sugar

  • 2tps olive oil
Cranberry & Walnut Bread
    Cranberry & Walnut Bread
  • 32oz Castleford wholewheat flour

  • 4oz cranberries

  • 4oz walnut halves broken into small pieces

  • 1oz butter

  • ½oz fresh yeast

  • 1pint lukewarm water

  • 4tsp salt

  • 2tsp sugar

  • 2tsp olive oil
Cranberry & Walnut Bread
    Cranberry & Walnut Bread
  1. If using fresh yeast, start by crumbling it into a small quantity of the water, stirring until fully dissolved and leave it in a warm place for 30 minutes to become active.

  2. Sift the flour into a bowl, stir in the salt and sugar, add the dry yeast if using.   Rub in the butter, add the cranberries and walnuts, then gradually pour in the water and, if using fresh, the yeast solution.   Mix well, adding a little more water if necessary and the olive oil.

  3. Turn the dough out on to a surface dusted with flour and knead well for 10 minutes.   Return to the bowl, cover with a clean cloth and leave in a warm place to rise until doubled in size.

  4. Once risen, turn the dough out on to a flour-dusted surface again, 'knock back' to original size then divide into two halves or one half and two quarters.   Knead each piece for a short while then shape into round or oblong pieces.

  5. Place on a greased baking tray, make three or four diagonal slits in the top with a sharp knife to about a third of the thickness of the dough, then dust with flour if desired.

  6. Cover with the cloth and leave in a warm place to rise until doubled in size once again.

  7. Place on the middle shelf of a pre-heated oven and bake for around 40 minutes at gas mark 8/230C/450F until the bottom of the bread sounds hollow when tapped.   For a crustier surface, place an ovenproof jug of water in with the bread