About the Recipe
A hearty blend of simple ingredients. This bread has a dense, chewy texture and darker crust Excellent choice for sandwiches, toasting or as a complement to any meal.
Ingredients
1 3/4 cups cool water
1 tsp yeast (adjust to your elevation and environment)
3 1/4 cups all purpose flour
1 cup whole wheat flour
2 tsp salt
3/4 cup dried cranberries
1/2 cup Raisins
1 cup hazelnuts (can be replaced with pecans or walnuts)
Preparation
Step 1
Place all ingredients in your mixing bowl in the order that they are listed.
Step 2
Mix on low speed until ingredients are well combined and dough is slightly sticky but pulls away from the side of the bowl (about 5-7 mins).
Step 3
Cover your bowl with Saran-wrap and a towel and let rise for 8-10hrs.
Step 4
Cut out a piece of parchment paper the circumference of the bottom of your Dutch oven pot. Place in the pot.
Step 5
After your dough has risen (it’s not a big riser, but it should almost double in size), punch it down and form it into your round loaf. Place the loaf in your pot and, using a sharp blade or a knife, slice 3 shallow lines on the top of your loaf. Cover the pot with its lid and let rise an additional 2hrs.
Step 6
Put the pot containing your bread in the cold oven. Set the oven temperature to 450°F. Bake the bread for 45 to 50 minutes (start the timer when you place the bread into the cold oven). Remove the lid and continue to bake for another 5 to 15 minutes, until it's deep brown in color, and a digital thermometer inserted into the center registers about 205°F.
Step 7
Remove the bread from the oven, turn it out onto a rack, and cool completely before slicing.
Store the bread, well wrapped, at room temperature for several days or freeze for longer storage.