1In a large bowl, mix together the flour, yeast and oats
2 Add the salt, walnuts and cranberries and stir well
3 Stir the honey into the lukewarm water to dissolve. Make sure the water is about blood temperature – dip your little finger into the water and it should feel neither warm nor cold
4 Make a well in the flour and pour over the warm water and honey. Using a clean hand, mix well to combine and then knead for a few minutes. Cover the bowl with a clean damp tea towel or cling film and leave in a warm place for an hour
5 Tip the dough onto a lightly floured board and very gently form into a sausage shape then transfer to your Circulon large loaf tin. Sprinkle a few oats on top, then cover again and leave in a warm place to double in size, which may take another couple of hours
6 Preheat the oven to 200ºC fan/220ºC conventional/gas 7 for about half an hour to make sure it’s properly up to temperature
7 When the bread is doubled in size (it should come most of the way up the sides of the tin), place the tin onto a Circulon baking tray. Make a couple of cuts on the top of the loaf with a very sharp knife then bake for 20 minutes without opening the door at all. , Turn down the oven to 180ºC fan/200ºC conventional/gas 6 and bake for a further 15-20 minutes until golden on top and the base sounds hollow when tapped
8 Allow to cool slightly in the tin then turn out onto a rack to cool completely before slicing.