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