A delicately sweet approach to a rustic loaf
3 cups all purpose flour, plus 3 tablespoons
1/2 teaspoon instant yeast
2 teaspoons sea salt
1/2 cup chopped walnuts
1 cup dried cranberries
1 1/2 cups water at room temperature
1/4 cup liquid honey, plus more for drizzling on after baking
Add flour to large bowl. Using a wooden spoon, add yeast to one side of the bowl and salt to other side. Stir each side individually, then mix both sides together.
Add the cranberries and walnuts to the flour mixture and stir.
Combine the honey and water and stir with a fork to combine. Add to flour and stir with a wooden spoon until combined well. Mixture will be sticky.
Cover bowl with plastic wrap and let it sit for 12-18 hours in a warm room to allow the dough to rise.
Place a Dutch oven in the cold oven with the lid on and preheat oven to 450°.
Place a piece of parchment paper on counter and dust it generously with flour.
Rub flour on hands and scoop dough away from sides of the bowl to remove and place it on the parchment paper.
Shape dough into a circle, handling as little as possible.
Sprinkle flour over the top of the loaf and loosely cover it with plastic wrap. Let the dough rise for another 45 minutes.
Remove plastic wrap and trim parchment paper into a close circle around the dough.
Take Dutch oven out, and transfer the dough still on the parchment paper to the Dutch oven.
Place lid on and cook in oven 30 minutes.
Remove lid and continue cooking 15 minutes.
Remove Dutch oven and place on cooling rack and allow to cool completely.
Once cooled, remove and drizzle a bit of honey over top.
Recipes & Preparation by Amy Sherman
A self-taught baker and cook, Amy is passionate about bringing people together over her delicious creations. When she isn’t whipping something up in the kitchen to share with her neighbors, Amy is busy creating healing concoctions at a small-town pharmacy. Amy lives with her husband and two children in Summerville.