Walnut Cranberry Apricot Bread
The recipe for this bread is super simple and easy to follow, it’s also very delicious.
Servings: 0
Equipment
- 6 Quart Dutch oven
- Metal or glass bowl
- Baking parchment paper
Ingredients
- 3 cups all-purpose flour
- 2 tsp sea salt
- 1/2 tsp instant yeast
- 1/2 cups chopped walnuts
- 1/2 cups dried apricots
- 1/2 cups dried cranberries
- 1 tbsp honey
- 1 1/2 cups room temp or warm water
Instructions
- Stir the first 6 ingredients together in a large bowl.
- Stir in the warm water. The dough will be pretty stick and that’s totally fine.
- Shape into a ball as best you can and cover with either aluminum or plastic cover. Make sure to cover tightly.
- Leave on the counter at room temperature and allow to rise for 12-18 hours. The dough should double in size.
- After the dough has doubled in size, turn it over on a lightly floured surface. Lightly dust your hands with flour and shape into a ball.
- Score an X on top of the dough. This helps the built up pressure, while cooking, to escape and not break the top of the bread. Cover the dough with plastic wrap and let it rest for 30 minutes.
- Put the dough on a piece of parchment paper. That paper will be going inside the Dutch oven, which will be very hot, so make sure it’s large enough to cover the sides.
- While the dough is resting, turn the oven on to 475º. Use the convection option, if you have it. Insert the Dutch oven, with the lid on, into the oven while preheating.tion option if you have it. Put the Dutch oven into the preheating oven with the lid on.
- Once the oven is at 475º, take out the Dutch oven and take the dough that is resting on the parchment paper and put it inside the Dutch oven. Careful to not burn your hands.
- Cook for 25 minutes with the lid on. Take off the lid after 25 minutes and cook for additional 5-10 minutes or until golden brown.
- When bread is ready, remove it from both the oven and Dutch oven, and let it cool for about 30-45 minutes.
Notes
