Dan Lepard's cranberry oat bread recipe

75g rolled oats, plus extra for the crust 175g dried cranberries 450g strong white flour 1½ tsp salt ½ tsp cinnamon or mixed spice Finely grated zest of 1 mandarin, clementine or orange 50g unsalted butter 1 tsp instant dry yeast Oil, for kneading Put the oats and cranberries in a bowl and add 375ml boiling water. Leave for 15-20 minutes, until the mixture is warm. Spoon the flour, salt, spice and zest into another bowl, rub in the butter, toss the yeast through, then add the oats and berries, and mix well. Leave to stand for 10 minutes. Oil your hands and a 30cm patch of worktop, knead the dough on it for 10 seconds, then leave for 10 minutes. Repeat this knead-and-rest sequence twice more at 10-minute intervals, then cover the dough and leave for 30 minutes. Pat the dough into a rectangle, roll up tightly and squeeze, seam-side down, into a large, deep, 19cm-long loaf tin, or place on a baking tray, lined with nonstick paper. Leave for an hour until risen by half. Heat the oven to 220C (200C fan-assisted)/425F/gas mark 7. Brush the top of the loaf with water, press on a handful of oats, cut a gash down the middle and bake for 50 minutes. It will scorch on top, but that's typical for fruit bread. danlepard.com/guardian