flowerCranberry/Walnut Rustic Brea

I’m in the mood lately to make rustic breads, so I am trying a variation of them.  They are almost all identical in amounts and times of baking but of course different ingredients.  This will be the third one on my blog.

I am just loving how easy they are to make.  You do need a cast iron dutch oven…you won’t get the wonderful crust without it.  It is worth the investment.  Love mine for many different things.

I also love being able to make my own bread and knowing there are no preservatives in it.

After it’s cooled I slice it, put wax paper or parchment paper between the slices and freeze it.  Then we can just take out what we need.  I am now baking a few to take to camp.

So here goes!!

Cranberry/Walnut Rustic Bread:

  1. 3 cups of bread flour (or all purpose if that’s what you have)
  2. 2 tsp salt
  3. 1 tsp yeast
  4. 1 cup of dried cranberries
  5. 1/2 cup chopped walnuts
  6. 1/4 cup of liquid honey
  7. 1-1/2 cup of lukewarm water

Directions:

  • in a large bowl put your flour, the salt and mix that well, then add the yeast and mix well together
  • mix in the cranberries and walnuts
  • measure your liquid honey in a 2 cup glass measuring cup
  • then fill to 1-3/4 mark with lukewarm water ( as warm as a baby bottle of milk)
  • Mix all together IT WILL BE A STICKY DOUGH
  • I fold it over in the bowl to incorporate all the flour
  • transfer to an oiled bowl and cover with plastic wrap (bowl needs to be big enough for the dough to double in size)
  • place in a draft free area (I put mine in my oven) and let rise overnight for 12-15 hours.
  • now you’re ready to bake it
  • turn your dough out on a heavily floured board or countertop
  • fold over gently till not too sticky anymore
  • transfer your dough to a parchment paper.
  • Pre-heat oven to 450 degrees
  • Place your cast iron pot to heat up in your oven
  • once ready place your dough with the parchment paper in the dutch oven
  • with the lid on bake for 25 minutes
  • then remove lid and bake another 15 minutes
  • let cool completely before slicing…it’s still baking!!!

Enjoy!!!

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