CRANBERRY-WALNUT ARTISAN BREAD

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Description: Who doesn’t like the aroma of home baked loaf of bread? I adapted this recipe from @shesnotcookin and although it sounds complicated, it’s a very easy no-knead recipe using a Dutch oven! For those who are not sure what a Dutch oven is, it is a thick-walled cooking pot made usually with seasoned cast iron and with a fitting lid. Try this rustic crusty slice with some butter and it would go perfectly with some hot soup to warm you up this Autumn!

Servings 1 Loaf

Ingredients

  • 3, ½ cups plain flour
  • ½ tsp. instant yeast
  • 2 tsp. sea salt
  • ½ cup muesli
  • ½ cup chopped walnuts
  • 1 cup dried cranberries
  • water honey mix - 1, ½ cup warm water + 1/4 cup honey

Instructions

  • Combine flour, yeast, sea salt, muesli, cranberries and walnuts. Pour water honey mix into dry ingredients and gently mix. Transfer this dough in a well greased big bowl and cover with cling film. Allow to rise for 18-24 hours.
  • Once ready, place dough on a large piece of parchment paper. Make a ball shape and let the dough rise for around 40 minutes on your worktop.
  • Meanwhile preheat the oven to 220C. Place the empty Dutch oven into the oven with the lid on and preheat. Once the dough is ready, carefully remove the very hot Dutch oven and place the dough inside. Cover with lid.
  • Place an empty cookie sheet on the rack and transfer the Dutch oven with the dough on the cookie sheet (to prevent over-browning). Bake at 220C for 40 minutes with lid on and then 10 minutes without the lid. Once baked, transfer the bread on a cooling rack. Cool for 30 minutes before slicing.
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