7 grams of dry yeast or 30 grams of fresh yeast
30 grams of honey
3 decilitres of lukewarm water
30 grams of salt
1 kilo of Italian Durum-flour (finely ground)
300 grams of light-Apricot marmalade
100 grams of dried cranberries
Making Cranberry & Apricot Bread
First off, I have to let you know that this is not a fluffy bread. As I used durum flour the bread is more compact than the ones I usually make, but the flavour and the texture does not suffer because of it. I think that if you used less durum flour and some plain flour there might be a bigger chance of getting a less heavy bread, so I leave it to you to decide.
Begin by adding your yeast, I used dried this time (7, 4 grams of Danish yeast is about 30 grams of fresh yeast, but seeing as my scale does not show that accurate, it’s about 7 ++). Anyways, measure up your water, make sure its lukewarm and add it to the yeast together with the honey. Stir until it dissolves and add the jam and the cranberries, I chopped the cranberries lightly. Right, now you add the flour and the salt to a bowl, pull the flour up towards the sides, leaving a dip in the middle. Pour in the liquid and start kneading in the flour. At this point you will have to adjust with more lukewarm water, how much I’m not sure, but until the dough is gathered and you are able to knead it to a smooth and flexible dough.
Shape the dough into a ball, and let it rise in the bowl for 30-40 minutes under a moist cloth, somewhere warm. When the time is up, shape the bread into the size you would like, or you cut it up in smaller parts and make buns (remember to shorten the baking time then). Anyways the bread is shaped and goes onto a baking sheet lightly covered in a little flour (I used some durum flour I had left over from last time) and put the bread on top. Moist cloth goes on top and the bread is left to rest for another 60-70 minutes.
Add some water onto your hands and rub a little on the surface of the bread, and sprinkle over poppy seeds. Now this next part I of course forgot, take out a knife and score the bread on top, into a cross or stripes, whatever you like, before you put the bread in. I remembered 10 minutes into the baking time, and chanced to score it, and as you can see it doesn’t look half bad, but it could probably look better. Baking time is about 45-55 minutes, at 200 degrees Celsius. Knock on the bread to see if it gives off that “hollow” sound, and it should be about ready. Let rest on a baking grid, under a cloth, and serve when it’s cooled off a little.
You might have noticed that this takes a while to make, but don’t let that deter you. I ended up tasting the bread the morning after, and it held well under the cloth. I cut the bread in half freezing one part and leaving the other for us to enjoy. The bread tastes wonderful with butter and mild cheese.