As many of my friends know, I love to bake breads, and that in many varieties. Today I baked my Cranberry-Walnut bread with my German no-knead bread basic recipe (below) in the very hot Dutch oven.
This bread makes a festive addition to your holiday dinner, may it be Thanksgiving or Christmas
This Cranberry-Walnut bread makes a festive addition to your holiday dinner, may it be Thanksgiving or Christmas
Plan a day ahead, the dough has to rise for at least 17 hrs, or overnight on the counter. Cover the bowl with plastic wrap
Essentials for the perfect loaf :
Especially for baking, I recommend a Cast Iron Dutch oven (the Emaille light color ones will stain at high heat). You can place the loaf on the lid part before baking. It’ll be easier to handle the baked, very hot bread!
Bake the recipe below with white flour, I use Pillsbury or the King Arthur bread flour.To enhance the texture (Krume) and promote a golden crust and strong rise, I bake with Diastatic malt enzymes
Other essentials are aDanish Dough Whisk, since there is no kneading, you’d just stir while adding the beer water mixture.
Use the Basic German bread recipe below and these add-ins:
Add to flour and mixture dried Cranberries and crushed Walnuts (or Almond slivers)
Add to flour mixture Rosemary with Olives (or Garlic out of a jar) and cover with Parmesan
Add to flour mixture and cover with Sunflower seeds
Cover with Roasted Pumpkin seeds
Add aged Parmesan cubes to the flour
Add sunflower seeds, grated carrots, flax seeds, add little wine or vinegar to the water (Fitness bread)