Ingredients
- 3 cups all-purpose flour about 360-380g
- 1 cup walnuts slightly chopped, about 75g
- 1/2 cup dried cranberries we like to use whole Crasins, about 75g
- 2 tsp salt
- 1/2 tsp dry active yeast
- 1 1/2 cups warm water
- honey optional
Method
- In a large bowl, mix all ingredients together until combine.
- Cover with plastic wrap and let sit in a warm place (at room temperature) for 12-24 hours until the dough is bubbly and has doubled (or a little over doubled in size).
- Place dutch oven (at least 6 quart size) into oven. Preheat oven to 450°F. See notes for cooking instructions without a dutch oven.
- While oven is preheating, pour dough out onto a well-floured surface. Fold sides into the center to form a ball. DO NOT KNEAD! Once the dough is in a ball, place on a sheet of parchment paper (this will help you lift the dough into the hot dutch oven.
- Carefully cut an "X" in the top of the dough. This will help vent steam and give you that nice artisan-style top.
- When the oven is hot and ready, carefully open the hot dutch oven. Make sure you have a secure place to set the lid down, It will be extremely hot. Place parchment and dough inside the hot dutch oven then cover.
- Bake at 450°F for 20 minutes then remove lid and bake for an additional 10-15 minutes until bread is golden brown, crusty and internal temperature is around 200-205°F. See Notes about thermometer.
- When done, remove bread from dutch oven and place on a wire rack to cool. Cool for at least 45 minutes before cutting.
- Optional - Glaze top of bread with honey after it has cooled. Slice and serve with goat cheese and/or honey.
Nutrition
Notes
No dutch oven method:
When preheating oven, place a cake pan or large oven safe bowl or dish filled with water on the bottom rack. This will create the steam needed to form the beautiful crust and texture.
Bake for 30-35 minutes until top of bread is golden brown and internal temperature reaches 200°F.
Thermometer- make sure to use a calibrated thermometer when temping the bread. Depending on altitude and thermometer, registering temperature can be significantly off if not calibrated.
Recipe can be cut in half to make a small loaf (great for 2 people) that can be baked in a 4 qt. dutch oven.
Storage - This bread can be kept at room temperature or in the fridge. At room temperature, it will keep for 2-3 days. In fridge, it will keep for up to one week.