Walnut & Cranberry Bread


  • 355ml of warm water
  • 1tbsp active dry yeast
  • 750g of all-purpose flour
  • 115g honey
  • 60ml olive oil
  • 1 ½tsp salt
  • 1tsp cinnamon
  • 225g dried cranberries
  • 225g chopped walnuts
    • Outline Skewers Sketch


  1. Fire your Amigo oven up to full temperature (approx. 550c) . You will then need to leave your oven to cool until it is around 180°c.
  2. In a bowl add the warm water and sprinkle the yeast in slowly. Next add in 115g of flour. Mix to combine and leave to proof for 10 minutes.
  3. Next add the honey, olive oil, salt and cinnamon. Mix slowly to combine. If you fancy adding something different why not omit the cinnamon and add halved olives instead? Add in the remaining flour. If you are using a mixer, mix on a low speed until the dough has combined. Knead until the dough is soft and elastic.
  4. Then you need to shape the dough into a ball and place into an oiled bowl. Cover the bowl with cling film and allow it to rise for around 1 1/2 hours. By this time the dough should have doubled in size.
  5. Once your dough has risen you can transfer it to a floured surface. Add the cranberries and walnuts by hand. Next split your dough up into two equal pieces, shaping them into a ball. Place onto a baking tray and cover with a damp towel, allowing your dough to rise for another 30-40 minutes.
  6. Dust the top of your loaves with some flour, then cut a 1-inch deep cross into the top of each loaf. Bake for 35-40 minutes with closed doors, no flames, or until both your loaves are golden brown.
  7. Enjoy your freshly baked bread. Serve with a variety of cheeses or why not try our crusty bread stick recipe for a fantastic after-dinner treat.