|Cranberry & Pumpkin Seed Wholemeal Bread|
I think this is the best looking loaf I’ve ever made in my journey of bread making. It’s a cranberry and pumpkin bread with wholemeal, rye, spelt flours and a bit of milled oatmeal too.
The dough was left overnight to ferment in the fridge and then proved in a baneton for two hours. Quickly, the loaf was turned out on to a silicon mat (covered in rice flour), slashed with a razor and baked.