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Sunflower Cranberry Loaf

  • BAKE: 30
  • SERVES: 16

METHOD

METHOD (Makes 2 loaves)
Roughly chop the oranges (skin, pith and flesh) into pieces and place into a food processor and blend to a fine pulp.
Place all the orange pulp, water, sunflower seeds and bread mix into a bowl and mix to a soft dough.
Knead well for 5 minutes until a well developed dough is formed.
Cover loosely with polythene and allow the dough to rest for 5 minutes.
Add the cranberries and mix well using dusting flour if required.
Divide the dough into two pieces and mould round.

Sprinkle flour into two cane baskets and place the two rounds inside.
Cover with a damp tea towel; lightly oiled plastic or polythene and leave in a warm place for approximately 40 minutes or until double in size.
Carefully tip out the dough from the basket and dust with extra flour if required.
Bake in a preheated oven 200°C (390°F, Gas Mark 6) for 25-30 minutes until well risen

“I just wanted to say what fantastic products you have. I have work as a chef in industry for 20 years and always made my own bread because there was never a consistant product on the market UNTIL NOW woop,woop well done folks, class products at cracking prices keep up the great work - more bread mixes please ?? Many Thanks ”

Mark Degnan

Deb's Tips

Well - you have seen the cane baskets used on Britain's Best Bakery etc - now is your chance to shine with this lovely summery recipe!

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