Cranberry/Walnut/Flax Bread
This delicious bread has texture and a taste that pops. It's excellent with a swish of butter or cream cheese, and the flavours burst when it's made as toast. It was inspired by Jemma FNH, but adapted to use a mix of white and whole wheat flour, and way, way more cranberries and walnuts.
Here are more interesting breads: Flax and Honey Bread, Pumpernickel Bread, Portuguese, Cornmeal Bread.
Time: 1 hour, 50 minutes (including rising and baking)
Ingredients
2 teaspoons granulated yeast or 1/10 lb. cake yeast
2 tablespoons sugar
1 1/2 cups warm water, divided
1 cup whole wheat flour
3 cups white, unbleached flour, divided
2 teaspoons kosher salt
2 tablespoons unsalted butter, room temperature
3 tablespoons ground flaxseed
1 cup dried cranberries, chopped
1 cup walnuts, chopped
Method
Mix the sugar with 1/2 cup of the warm water. Sprinkle the yeast over top. Set aside in a warm place for 15 minutes, until the yeast is bubbly.
Combine the whole wheat flour, 2 cups white flour, the flax and the salt.
Add the yeast mixture to the flour mixture, combining well. Add the butter and cranberries. Add the remaining 1 cup of water slowly, mixing until all the dough is sticky.
Add the walnuts. Combine well to distribute them evenly.
Sprinkle the remaining 1 cup flour onto a counter and knead for about 5-7 minutes, until the flour is combined and the dough is smooth rounded in a ball.
Either sprinkle flour on a towel and loosely wrap the dough OR grease a bowl and cover, letting the dough take the shape of the bowl. Let rise in place for about 30 minutes - 1 hour, until doubled.
About 1/2 hour before baking, put a cast iron pot into an oven at 400 degrees. When ready, dump the dough into the pot, slashing the top to allow for further expansion. Bake for 30 minutes, covered, then remove the top and bake at 300 degrees for 10 minutes more.
This delicious bread has texture and a taste that pops. It's excellent with a swish of butter or cream cheese, and the flavours burst when it's made as toast. It was inspired by Jemma FNH, but adapted to use a mix of white and whole wheat flour, and way, way more cranberries and walnuts.
Here are more interesting breads: Flax and Honey Bread, Pumpernickel Bread, Portuguese, Cornmeal Bread.
Time: 1 hour, 50 minutes (including rising and baking)
Ingredients
2 teaspoons granulated yeast or 1/10 lb. cake yeast
2 tablespoons sugar
1 1/2 cups warm water, divided
1 cup whole wheat flour
3 cups white, unbleached flour, divided
2 teaspoons kosher salt
2 tablespoons unsalted butter, room temperature
3 tablespoons ground flaxseed
1 cup dried cranberries, chopped
1 cup walnuts, chopped
Method
Mix the sugar with 1/2 cup of the warm water. Sprinkle the yeast over top. Set aside in a warm place for 15 minutes, until the yeast is bubbly.
Combine the whole wheat flour, 2 cups white flour, the flax and the salt.
Add the yeast mixture to the flour mixture, combining well. Add the butter and cranberries. Add the remaining 1 cup of water slowly, mixing until all the dough is sticky.
Add the walnuts. Combine well to distribute them evenly.
Sprinkle the remaining 1 cup flour onto a counter and knead for about 5-7 minutes, until the flour is combined and the dough is smooth rounded in a ball.
Either sprinkle flour on a towel and loosely wrap the dough OR grease a bowl and cover, letting the dough take the shape of the bowl. Let rise in place for about 30 minutes - 1 hour, until doubled.
About 1/2 hour before baking, put a cast iron pot into an oven at 400 degrees. When ready, dump the dough into the pot, slashing the top to allow for further expansion. Bake for 30 minutes, covered, then remove the top and bake at 300 degrees for 10 minutes more.