Introduction
This rustic, artisan-style bread combines the tartness of cranberries with the rich, earthy crunch of walnuts. The no-knead method makes it incredibly simple to create a bakery-quality loaf with minimal effort.
Ingredients
- 3 cups all-purpose flour
- 1½ teaspoons salt
- ½ teaspoon active dry yeast
- 1½ cups warm water
- ¾ cup dried cranberries
- ½ cup chopped walnuts
- Optional: 1 tablespoon orange zest
Equipment
- Large mixing bowl
- Heavy Dutch oven with lid
- Parchment paper
- Kitchen towel
Instructions
Preparation (12-18 hours)
- In a large bowl, mix flour, salt, and yeast.
- Add warm water and stir until a shaggy, sticky dough forms.
- Fold in cranberries, walnuts, and orange zest (if using).
- Cover the bowl with plastic wrap and let rest at room temperature for 12-18 hours.
Shaping and Baking
- After the first rise, dust a work surface with flour.
- Gently transfer the dough and shape it into a round loaf.
- Cover with a kitchen towel and let rise for 1-2 hours.
- Preheat oven to 450°F (230°C) with Dutch oven inside.
- Carefully transfer the dough to parchment paper and lower it into a hot Dutch oven.
- Bake covered for 30 minutes, then uncovered for 15-20 minutes until golden brown.
- Cool on a wire rack for at least 1 hour before slicing.
Tips
- Longer fermentation develops a deeper flavor
- Use room temperature ingredients
- Don't overwork the dough
- Ensure the Dutch oven is hot before baking
Nutritional Information (per slice)
- Calories: 180
- Protein: 5g
- Carbohydrates: 30g
- Fat: 4g
- Fiber: 2g
Storage
Store in an airtight container for 3-4 days or freeze for up to 1 month.
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