This is an easy weekend bake, you can prepare the dough the night before and bake the next morning. No knead means it requires minimum work on the dough just a little waiting time for the dough to develop itself.
The choice of flour used in the recipe is also flexible, from all-purpose flour to high protein bread flour and if you prefer more complex flavour, you may also add in some wholemeal or rye flour. The same goes for the fillings of the bread, you may choose your favourite fruits and nuts to add in the bread or leave it just plain, either way the bread still tastes delicious.
This recipe is also suitable for people who are health conscious as the recipe does not require any use of oil or sugar. I added honey to bring out more flavour of the bread. You can omit the honey if you are allergic to it.
#bread
#nokneadbread
#dutchovenbread
#healthybread
Ingredients:-
Dough
• T55 flour – 250g
(it can be swapped with APF or other types of bread flour)
• Rye flour – 60g
( it can be swapped with wholemeal flour)
• Instant dried yeast – 3g
• Water – 245g
• Honey – 10g
• Salt – 8g
( I used Himalayan pink salt)
Fillings
• Walnuts – 75g
(roughly chopped)
• Dried Cranberries – 50g
( other types of nuts like pine nuts or raisin can be used)
*Preheat oven and Dutch oven for about 20-30 mins
*Bake with preheated Dutch Oven @ 230°C for 20 mins
*Remove the lid and bake for another 15-20 mins @ 210°
*If no Dutch oven, it can be baked on baking sheet with a tray of hot water placed underneath to create steam in the oven or spray some mist on dough in oven just before baking.
*the diameter of the drain basket used is 18cm & 7.5cm in height.
*the Le Creuset Dutch Oven used is #20cm (2.5 quart or 2.4 litres)
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