Caraway and Dried Berry Loaf
- Details
Baking bread is a delightfully rewarding cooking journey, watching what was once a blob of dough emerge as a warm loaf from the oven. This recipe is great for beginners. It’s easy and doesn’t require fancy equipment, but give yourself some lead time as the dough does need to sit in the refrigerator overnight. The texture and flavors are what is really special about this loaf. The barberries give you a tangy fruity burst in every bite, and the caraway is a perfect complement. Enjoy this bread toasted with your favorite cup of tea or with a hearty soup or stew.
Caraway and Dried Berry Loaf
Ingredients
- 1-1/2 cup warm water, about 100 degrees
- 2 teaspoons instant dry yeast
- 3/4 cup barberries or dried cranberries
- 2 teaspoons Kosher salt
- 1 tablespoon white sugar
- 1/2 cup instant dry oats
- 1 tablespoon caraway seeds
- 2-1/4 cups all purpose flour
Instructions
To Make the Dough
- Combine the warm water and yeast in a large mixing bowl and allow it to sit for 5 minutes.
- Stir in the remaining ingredients. It will look slightly wet and ugly, and that's okay.
- Cover the dough in the bowl with plastic wrap and let it rest for 2 hours at room temperature.
- The dough will almost double in volume. Keep covered and put in the fridge overnight.
The Next Day:
- Form the dough into a ball and place it on a sheet pan lined with parchment.
- Rest the shaped dough for an hour at room temperature and then scoring the top of the loaf with an X.
- Preheat the oven to 450. In the preheated oven add 3 cups of hot water to a sheet pan on the lower rack - this will create steam and make a beautiful crust.
- Let the oven steam for 15 minutes, then put loaf in the oven.
- After the bread has baked for 20 minutes, loosely cover it in foil to protect the loaf from browning too much. Bake for an additional 20-30 minutes until the internal temperature of the loaf reaches 200 degrees, or when it sounds hollow when tapped.
- Let the loaf cool for an hour before slicing and enjoy!
3 Comments
Leave a Comment
Quesadillas with Brussels Sprouts, Cascabel Chile Oil and Salsa Macha
Our May Cookbook Club selection is Nopalito: A Mexican Kitchen, and we can hardly wait! Gonzalo Guzman, head chef as the San Francisco restaurant Nopalito, takes simple ingredients, such as vegetables, chiles and masa, and …
Down South Goat Biryani
From My Two Souths and Chef Asha Gomez, we get this stunning recipe for Down South Goat Biryani. With her love of Deep-South cooking as well as her southern Indian roots, this recipe is sure to …
Raw “Couscous” Cauliflower with Almonds, Dried Cherries, and Sumac
We’re excited to do a Pacific Northwest cookbook for our August Cookbook Club Selection, Six Seasons: A New Way with Vegetables. Winner of the 2018 James Beard Award Best Book in Vegetable-Focused Cooking and topping many …
Rabbit in a Clay Pot
Our October Cookbook Club selection is Kachka: A Return to Russian Cooking by Portland chef Bonnie Frumkin Morales. Her acclaimed Portland restaurant Kachka celebrates the vivid world of Russian cuisine, with an emphasis on locally sourced …
Garam Masala Meatballs with Mango Chutney
These meatballs are sweet, spicy, fruity and tangy. We seasoned our meatballs with an all purpose blend, Indian Garam Masala. For the chutney, we used some over-ripened mangoes and barberries, although dried tart cherries would …
Very interesting bread which is incredibly easy and undemanding! The barberries are REALLY tart. I was startled with my first bite of the bread! But the flavor grows on you. I plan to use less barberries next time. As written, it uses the whole jar of barberries, Next time I will use half the amount, The caraway seed is a warm, complementary flavor. And those little barberries are nutrient powerhouses, so be adventurous and bake this bread!
Is there a way to adapt this recipe to make it gluten free? It sounds amazing, and I have a ton of barberries.
If you use your favorite gluten free bread mix, caraway and barberries would be a tasty addition for similar results.