• “Fish should smell like the ocean. If they smell like fish, it's too late.”

  • Scale by scale, We strip off The delicacy And eat The peaceful mush Of its green heart.

  • Give me a good sharp knife and a good sharp cheese and I’m a happy man

Nordic bread with Oat and Rye flakes, Cranberries and Raisins

I created this recipe to have homemade bread with a hint of sweet. This bread is made with rye and oat flakes, flaxseeds, raisins and cranberries. It's perfect for breakfast or to accompany cheeses, cold cuts and wine. It keeps well, covered with a clean kitchen cloth, for several days.

Difficulty: Moderately Easy
Makes 1 loaf of bread
Preparation: 20 minutes
Resting time: 1 hour 10 minutes
Cooking time: 30 minutes
Total time: 1 hour and 50 minutes
Egg free; Vegetarian

500g (1lb 2 oz) strong flour for bread
2 tsp quick active dry yeast
4 tbsp extra virgin olive oil
4 tbsp rye flakes
4 tbsp oat flakes
2 tbsp flaxseed (linen seeds)
50g (2 oz) dried cranberries
50g (2 oz) raisins
310ml (10fl oz) (approx) warm water
1 pinch of salt
1 pich of sugar

1. Soak raisins and cranberries in hot water for five minutes, then drain and set aside.
2. In a large bowl, pour the flour, oats and rye flakes, flaxseed, dry yeast, oil, salt and sugar. Mix well all the dry ingredients. Add raisins, cranberries and warm water. Start mixing, initially with a fork, until the absorption of much of the water. Be careful not to add too much water, otherwise you will have to add more flour.
3. At this point transfer the contents of the bowl on a floured work surface and knead vigorously for five minutes until the dough is simply elastic and not sticky.
4. Put the dough back into the bowl, cover with a clean kitchen cloth and let stand in a warm place, away from drafts, for at least 40 minutes or until doubled in size.
5. Slam the dough on the work table and brutally knock the air out, by bashing and squashing it, then knead for another minute. Shape and place the dough in a buttered loaf tin. Cover with the kitchen cloth and leave for 20 minutes (or until doubled in size) Bake in the middle of the oven at 200C/400F/Gas6 for 30 minutes with a pan of water at the bottom of the oven (to prevent excessive dryness of the crust).
6. Once cooked, remove the bread immediately from the tin (this to avoid condensation and softening of bread at the base) and let cool on a rack. Your bread should look golden and sound hollow underneath.