Thanksgiving Bread


This is one of my best Specials. Much to our surprise, when the word got round that good bread was to be had, a number of Americans were quickly on the scene and became serious customers. Of course, Thanksgiving was the main event in their festive calendar so I created this to show gratitude for their custom.


The day before you mix, stir  a couple of generous splashes of bourbon into the cranberries. Give then the occasional mix for a couple of hours. Add finely grated orange zest and soak the cranberries in orange juice overnight.


Drain the fruit and use the juice to make up the water amount.

Mix all the ingredients and knead using your normal method. If you’re new to baking check out the Sourdough pdf under the Library Menu.

Form into a rough ball, place in a lightly oiled bowl, cover. Allow to ferment for about four hours stretching each hour for the first three hours. This is not essential but will improve the dough structure.

Alternatively ferment overnight in the fridge.

Prepare a proving basket. Shape the dough and place it in the basket seam side up. Cover and leave for 3½-4 hours checking with the finger tip test after 3 hours.

Preheat the oven to about 210C.

Gently turn out the dough onto a baking sheet floured with wholemeal rye. Slash and bake for about 50 minutes.

Cool on a wire rack