Cranberry pecan bread
Cranberry pecan bread
I am a beginner when it comes to bread making, that is why I love this recipe. It is adapted from a no knead crusty loaf I found on Sally’s Baking Addiction website. It has quickly become a favourite in our house.
Yields: 1 round loaf
Ingredients
1 ½ cups plus 1 tablespoon all-purpose flour
1 ½ cups plus 1 tablespoon whole wheat flour
1 tablespoon or 1 package of active dry yeast (I use Fleshman’s)
1 ½ cups warm water – about 35 degrees Celsius
1 tablespoon maple syrup
¾ cup chopped pecans [i]
¾ cup dried cranberries
2 teaspoons Himalayan or sea salt
Steps
Put flours, salt, pecans and cranberries in a bowl. Stir.
Mix the yeast, warm water and maple syrup in a glass measuring cup. If the water is too hot it will kill the yeast. According to the Barefoot Contessa -Ina Garten, salt can also affect the yeast’s activation, so I put it with the flour mixture.
Once you see the yeast bubbling a bit, add it to the flour mixture.
The dough will be sticky – don’t worry. Gently shape it into a ball. Cover the bowl with plastic wrap. Let it sit in a warm place for 12-18 hours. I like to put it by my dehydrator.
The dough should increase in size, stick to the sides of the bowl and be covered with air bubbles.
Turn the dough onto a lightly floured surface. Using lightly floured hands, place the dough on a piece of parchment large enough to fit in your Dutch oven. Use a very sharp knife to score the top. Cover the dough with a piece of plastic wrap for 30 minutes.
During this time, preheat the oven to 475 F. Place the Dutch oven in the oven for 30 minutes.
Carefully place the dough with the parchment paper inside the very hot Dutch oven. Put the lid on and bake covered for 25 minutes. Remove the lid and cook for another 15 minutes.
Remove the bread with the parchment from the Dutch oven. Place it on a cooling rack for 30 minutes before slicing.
[i] I soak all my nuts and seeds. It removes the enzyme inhibitors making them easier to digest. The nuts are then dehydrated for 16 to 20 hours, until they snap or crunch to the bite. They can be stored in an airtight container for three months. I usually make large batches, so I have them on hand for snacking or recipes.
