Renowned Welsh chef Kate Probert has released another recipe from her award-winning new cookbook, From Mountain to Sea.  Perfect for Christmas, her cranberry and thyme bread is simple to make and perfect for Boxing Day grazing.


  • 500g white bread flour
  • 1 ½ teaspoon dried yeast
  • 2 tbs olive oil
  • 1 tbs dried cranberries
  • 1 tbs dried thyme
  • 1 teaspoon salt
  • 1 teaspoon sugar
  • About 225 ml warm water

To finish       

  • Beaten egg
  • Sesame
  • Poppy seeds


1Put the flour, salt and yeast and sugar and oil into the bowl of the mixer.

2Add the thyme and cranberries.

3Mix to a soft dough with the warm water.

4Mix for a 3 or 4 minutes.

5Divide the dough into 2 and divide each piece into 8 blobs.

6Form them into the desired shape and place on a baking sheet and leave to prove for about 1 hour.

7Top with a little beaten egg, and sprinkle with seeds.

8Cook in a hot oven – 210 degrees, for about 10 minutes until the rolls sound hollow when tapped on the bottom.


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