Cranberry and Orange Crusty Bread

June 25, 2016

This article was written for Annabel & Grace, which is now part of Rest Less.


This is an incredible recipe as it does not need kneading and is foolproof and I am not a bread maker. If you prefer, you can remove the cranberries, orange & almonds and it makes a plain loaf. Absolutely delicious.


3 cups unbleached all purpose flour
1 3/4 teaspoons salt
1/2 teaspoon yeast
3/4 cup cranberries
zest from 1 orange
1/2 cup sliced almonds
1 1/2 cups water
cranberry-orange-crusty-breadHow to prepare
In a large mixing bowl, whisk together flour, salt and yeast. Add cranberries, orange zest and almonds and mix. Add water and mix until a shaggy mixture forms.  Cover bowl with plastic wrap and set aside for 12 – 18 hours.  Overnight works great.  Heat oven to 450 degrees.  When the oven has reached temperature, place a cast iron pot with a lid in the oven and heat the pot for 30 minutes.  Meanwhile, pour dough onto a heavily floured surface and shape into a ball.  Cover with plastic wrap and let set while the pot is heating.  Remove hot pot from the oven  – very carefully – and drop in the dough.  Cover and return to oven for 30 minutes.  Then remove the lid using thick oven gloves so you don’t burn yourself and bake for an additional 15 minutes.  Remove bread from oven and place on a cooling rack to cool. Admire and then slice and slather with butter.

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