No-Knead Artisan Bread with Dried Blueberries & Walnuts

• Vegan

• Produce

  • 1/4 cup Blueberries, dried

• Baking & Spices

  • 3 cups Flour
  • 2 tsp Salt
  • 1/2 tsp Yeast

• Nuts & Seeds

  • 1/4 cup Walnut pieces

• Liquids

  • 1 5/8 cups Water

Found on seasonalmuse.com

Description

Ingredients

• 3 cups (500 grams) Flour
• ½ tsp. (2 grams) Yeast, active dry
• 2 tsp. Salt (10 grams)
• 1⅝ cups (350 grams) Water
• ¼ cup Blueberries, dried
• ¼ cup Walnut pieces
• NOTE: I use a kitchen scale set to grams to weigh my ingredients, this allows me to easily calculate using only one bowl for the entire process. If you dont have a scale dont fret, measuring with spoons and cups works just fine.

Directions

• Day 1: DOUGH PREP
• Mix all the dry ingredients (flour, salt, yeast) thoroughly
• Add dried fruit and nuts and mix again to incorporate. (you can substitute whatever dried fruits or nuts you like - or omit them all together)
• Add water to the dry ingredients and mix until all the flour is saturated. Dough will be sticky and shaggy.
• Cover bowl tightly with plastic wrap - leave on the counter. Allow dough to rise at least 12 hours.
• Day 2: BAKE
• Heat oven to 450 degrees. When oven is at temperature, place covered Dutch oven on the center rack and heat for at least another 30 minutes.
• Prepare a piece of parchment paper that will fit into the dutch oven. The shape the dough into a ball and sprinkle the top lightly with flour and place on the parchment paper. Cover the dough with plastic wrap and let it rest for 30 minutes.
• Just before baking, using a sharp knife or a razor, score the loaf 3 times.
• Carefully remove the Dutch oven and transfer the dough along with the parchment paper into the Dutch oven. Place the lid on the Dutch oven and return to the baking rack. Bake for 35 minutes covered, remove the lid, and bake an additional 10 to 15 minutes or until the top of the bread is golden brown.
• Cool bread completely before slicing.