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Orange, Raisin and Cranberry spiced bread


  • 550g Canadian Strong White flour
  • 65g soft light brown sugar
  • 120ml water
  • 160ml fresh orange juice
  • The zest of one whole orange
  • 10g salt
  • 2 teaspoons yeast
  • 50g Extra virgin olive oil
  • 125g Flame Raisins
  • 75g Cranberrys
  • Three quarters of a teaspoon of Nutmeg
  • One and a quarter teaspoons of Cinnamon
  • One teaspoon of Ginger


In a large mixing bowl add flour, sugar, orange zest, salt, Cinnamon, Nutmeg and Ginger finally adding the yeast and combining. Once these have been combined add the Flame Raisins, Cranberries, Extra Virgin Olive Oil, Water and Orange Juice and mix until it forms a loose ball. Turn out the dough mixture on to a work surface and proceed to kneed for approximately 10 minutes. Once all the ingredients are combined and the surface of the dough is slightly glossy, place into a lightly greased bowl, cover and place in a draft free area for one hour 30 minutes. Once the dough has roughly doubled in size knock it back and fold the dough into a oblong shape and add to a rectangular loaf tin, cover and let rise for another 1 hour. Pre-heat your oven to 160c (fan) or Gas Mark 4 for 20 minutes. Add the loaf into the middle of the oven and bake for 35 minutes, at which point loosely cover the bread with tin foil and bake for a further 15 minutes to stop the top overcooking. Remove the loaf from the tin and place on a wire rack until cool.