Put all the ■ ingredients in a bowl, and knead. If you are using a bread machine, mix the dough for 10 minutes.
When the dough comes together, mix in the cranberries and raisins and knead them in so that they don't get crushed. If using a bread machine, knead for about 2 minutes after adding them.
Form the dough so that the dried fruits don't stick out on the surface, and let the dough rise (1st rising).
When the dough doubles in volume, the 1st rising is done.
If the dough is sticky, flour the work surface and then press out the dough to an even thickness.
Fold the top and bottom edges of the dough towards the middle, and fold in the left and right sides too, so that the surface of the dough is smooth and taut. Pinch the seams securely closed.
Put the dough in a banneton (bread proofing mold or basket), or use a proofing mat, and leave the dough to rise again (2nd rising) for 1 hour. Flour the banneton generously beforehand.
Preheat the oven to 250°C so that it will be heated up by the time the dough has finished rising. Slash the top of the dough in any way you like.
Bake the dough for 10 minutes at 250°C, then bake at 200°C for another 15 to 20 minutes. Please watch the bread and adjust the baking times and temperature depending on your oven.
Here it is freshly baked It has a nice and hard, crispy crust.
Story Behind this Recipe
I crammed in a lot of berries for my berry-loving family.
Try to avoid having any of the berries sticking out on the surface. Since this bread is baked at a high temperature, the ones on the outside will get burned and become inedible. You can knead even more cranberries and raisins when you form the loaf.