Cranberry and caraway loaf

Method

1. Put the flours, salt, sugar and yeast into the bowl of a mixer. Add the warm water and mix at a medium speed with a dough hook for about 12 minutes, until the dough is completely coming away from the sides of the bowl and has formed a smooth ball.

2. Oil a large dish and place the ball of dough in it, cover with a layer of cling film and place in a warm place. It will puff up and become more than twice the original size.

3. After an hour, knock back the dough, this means taking all of the larger bubbles out of it by kneading it lightly. Knead in the cranberries and seeds, if you are using them.

4. Heat the oven to 210°C.

5. Shape the dough into a circular loaf and place it onto an oiled baking tray. Allow it to rest and increase in size for a further half an hour.

6. Bake for 15 minutes then reduce the heat to 190°C and continue baking for a further 30 minutes, until the top is golden and the loaf sounds hollow when you tap the base.Allow to cool on a wire rack.