Bake Affair Organic Winter Bread with Cranberries

Wheat flour, sourdough rye, dried cranberries and walnuts give this winter bread mix a sweet, aromatic and nutty taste. Enjoy at breakfast, as a snack, spread butter, honey or savoury spread - this vegan bread is versatile and delicious! Free from artificial additives.

Method to prepare 500 g winter bread:

1. Pour the baking mix into a bowl, add 215 ml lukewarm water (fill up to the water line in the can) and knead the dough by hand, with a food processor or with your Thermomix for about 3 minutes.

2. Cover the dough and let it rest in the bowl at room temperature (about 24 °C) for 45 to 60 minutes.

3. Dust the work surface and a proofing basket (optional) with flour.

4. Place the dough on the floured work surface and fold in from the edges towards the center using a bench scraper. Shape into a ball and place in the proofing basket (if using), bottom side down, or place on a baking sheet lined with baking paper.

5. Dust the dough with a little flour and let it rest for about 60 minutes at room temperature (about 24 °C).

6. 40 minutes before the end of the resting time, preheat the oven to 230 °C (top/bottom heat).

7. Turn the dough out onto a baking tray lined with baking paper or onto a bread baking stone.

8. Score the top of the dough with a sharp knife or blade.
Important: The cuts must be deep enough so that the steam can easily escape.

9. Bake at 230°C for 10 minutes, then turn the heat down to 190°C and bake for a further 20 minutes.

10. Remove from the baking sheet and cool completely on a wire rack. Enjoy!