This is a bread I bakes last weekend and it’s one of my favorites now and I will bake this again for Thanksgiving. I like baking and cooking with spelt flour since it better for you. Whole wheat spelt flour is more nutritional than white spelt flour but by using white it’s still good option to white all-purpose flour.
Combine flour, yeast, cranberries and salt in a large bowl. Mix warm water, oil and honey until honey is dissolved and add to flour. Work dough until combined and elastic, about 5 minutes. Set aside covered with a towel to rise for 1 1/2 hours. Place dough on a surface sprinkled with a little flour.
Knead the dough by folding sides over and over again for a minutes. Divide dough into four and shape each to a baguette by twisting each end carefully. Place on a baking sheet and cover with towel. Rise for another 30 minutes. Preheat oven to F425. Place a small baking dish with 1 cup water in the bottom of oven. Brush each baguette with water. Bake for 10-15 minutes, until golden brown.