Stand Mixer with a dough hook attachment

9x4x4 bread pan

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1. Prepare dough: Place warm oat milk, sugar and yeast in the bowl of a stand mixer and set aside until frothy. Mix in olive oil on low speed for 10-15 seconds. Mix in remaining salt, bread flour and butterfly pea powder, if using, on low speed (or at the mixer recommended speed for dough) until the dough comes together and is no longer sticking to the walls of the bowl.
2. 1^st proof: Form a dough ball and place it in a clean bowl. Cover and set aside for 60 - 90 minutes.
3. Deflate and roll dough: Lightly oil the inside of a bread pan and set aside. Punch the air out of the dough and using a rolling pin, roll the dough out into a long rectangle, 18-22” long and 6-8” wide.
4. Add cranberries and pumpkin seeds: Sprinkle cranberries and pumpkin seeds leaving 1 - 2” of space around the edges.
5. Fold  dough: Starting with a longer side, fold the dough in over the cranberries  and pumpkin seeds (like wrapping a gift). For example, lift the right side (length-wise) of the dough and fold it in, enclosing half of the cranberries and pumpkin seeds. Follow the same process and fold in the left side of the dough. The last 1-3” of the dough will fall over the previously folded dough. At this point, the folded dough should be approximately one-third of its original width. Next, fold in the shorter sides (width-wise).
6. Roll dough: Using a rolling pin, gently roll the dough (crease side facing up), ensuring the dough is sealed. While rolling the dough, the dough could increase in length, this is okay.
7. Make dough log: Starting from one end, tightly roll the dough inwards forming swirls with every completed rotation.
8. 2^nd proof: Place the dough in the bread pan with the crease side facing down. Cover with a kitchen towel and set aside for 60-90 minutes, until almost double in size.
9. Pre-heat: When ready to bake, preheat oven to 350 deg. F and brush the dough with oat milk.
10. Bake: Bake for 40-50 minutes. Oven temperatures vary and the bread should be monitored. Once ready, the top of the loaf should be golden-brown and should sound hollow when you tap on it. If your oven runs hotter, after 30 minutes, cover the bread pan with aluminum foil and continue to bake.
11. Cool: Allow the loaf to cool in the bread pan for 15 - 20 minutes. Remove the loaf from the bread pan and allow the loaf to cool to room temperature on a wired rack before slicing.

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