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1
Combine water and yeast with flour in a medium bowl and stir to mix well.
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2
Beat by hand until the consistency of a thick batter and continue stirring until you see strands of gluten come off the spoon.
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3
(about 100 strokes or so) Scrape down the sides of the bowl, cover with plastic wrap and let ferment for 2 to 10 hours until it is bubbly and has increased in volume.
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4
Prepare the cranberries by pouring sherry over them and allowing to soak 8 hours or overnight.
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5
The sherry should be almost completely absorbed.
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6
Prepare the walnuts by coarsely chopping.
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7
Mix and knead the final dough.
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8
Scrape sponge into a large bowl.
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9
Add the yeast and stir well to break up the sponge.
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10
Stir in the whole wheat flour and continue stirring until smooth.
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11
Stir in enough 20% bran wheat flour and the sea salt to make a thick mass that is difficult to stir.
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12
Turn out onto a well-floured surface.
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13
It will be sticky and difficult to knead at first.
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14
Knead, adding more flour as necessary for about 10 minutes, or until it begins to smooth into cohesive dough.
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15
Gradually add the walnuts as you continue kneading.
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16
Then knead in the cranberries.
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17
The moist cranberries will change the moisture of the dough and you may need to knead in more flour.
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18
Continue kneading another few minutes until the dough is smooth.
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19
The dough is ready when it springs back after you have poked it with your finger.
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20
Shape the dough into a ball, lightly oil the mixing bowl, and put the dough in the bowl, cover with plastic wrap and let ferment for 2 to 3 hours, until doubled in volume.
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21
The dough has risen enough when a finger poked 1/2 inch into the dough leaves an indentation.
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22
Turn the dough onto lightly floured surface, deflate slightly and let rest for 30 minutes.
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23
Then divide the dough in two and shape into a tight ball for round loaves.
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24
Line bowls or baskets with floured towels and place the loaves smooth side down in each bowl.
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25
Dust top and sides with flour and cover with plastic wrap to rise in volume about 1 1/2 times.
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26
Preheat oven to 450 degrees.
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27
Place skillet on bottom wrack to hold water to make steam.
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28
Gently flip the loaves onto a peel or onto baking sheet, slash tops with shallow cuts 1/4 to 1/2 inch deep along the surface.
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29
Add 1/2 cup water to skillet.
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30
Slide loaves into oven and bake at 450 for 20 minutes, reduce heat to 400 and bake an additional 20 minutes.
