The handsome Cranberry and Pumpkin Seed Cobb bakes with a beautiful golden crust and is bursting with great flavours and textures. Beginners can simply follow our six-step guide using Allinson wholemeal dough. We love a cheeky slice of this cobb for breakfast, but it also makes a great gift for friends. Confident bakers might also like our Chocolate and Pistachio Breakfast Wreath recipe, made with Allinson Sweet Dough. We knew our mums were right when they told us breakfast is the most important meal of the day.
Mix the flours, yeast and salt in a big bowl. Mix together the melted butter, sugar and water, then mix in with a cutlery knife.
Tip onto a lightly flour dusted surface and knead for 10 minutes (or use the dough hook attachment on your mixer).
Lightly grease the mixing bowl with some oil. Put the dough back in, cover the bowl with a clean tea towel and leave to rise until doubled in size.
Knock back the dough by gently kneading in the dried cranberries and pumpkin seeds until well distributed through the dough. Shape into a round on a flour dusted baking sheet and dust the top of the loaf with some more flour.
Cover the dough again with a clean tea towel and leave to prove until doubled in size again. Preheat your oven to 200°C (fan 180°C, gas mark 6).
Flour a small, sharp knife and slash the top of the loaf in a chequerboard pattern. Bake for 30-35 minutes, until when you tap the base of the loaf it sounds hollow. Cool on a wire rack.
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