Effortless Harvest Bread Fruit Nut (Print Version)

# Ingredients:

→ Dried Fruit

01 - 100g golden raisins
02 - 130g dried cranberries

→ Citrus

03 - 1 orange, use all the zest and squeeze out the juice

→ Dough Base

04 - 0.5 teaspoon instant or rapid-rise yeast
05 - 1.5 teaspoons salt
06 - 445g all-purpose or bread flour

→ Nuts

07 - 50g pecans or walnuts, chopped up

→ Additional Liquids

08 - Room temp water—enough to make your soaking liquid add up to 355ml

→ Miscellaneous

09 - Vegetable spray for coating the dough and parchment
10 - Extra flour for dusting

# Instructions:

01 - Pop golden raisins, dried cranberries, and the orange juice into a small bowl. Cover it and nuke for 1 minute until it gets steamy. Leave it for about 15 minutes so the fruit plumps up. Strain, but keep that juice. Top off with water so you have 355ml total liquid.
02 - Toss flour and salt into a big bowl and whisk together. Now mix in the yeast, the orange zest, the fruit from before, and toss in the chopped nuts. Stir up until everything’s kind of even.
03 - Pour all the soaking liquid into your dry stuff. Grab a wooden spoon or spatula and mix just until the flour vanishes and the dough looks shaggy.
04 - Cover the bowl up tight with plastic wrap. Set it out on the counter at room temp (like 21°C) for somewhere between 12 and 20 hours, till it’s all puffed and bubbly on top.
05 - Cut a 30cm square of parchment and set it on your counter, spray with oil. Scoop dough onto a nicely floured surface, sprinkle on a bit more flour, then gently stretch and fold a bunch of times. Don’t mess with it too much.
06 - Pull the dough’s sides in to make a round-ish ball. Set it seam-down onto your oiled parchment. Hit the top with a little more spray.
07 - Lift the parchment with the dough into a big Dutch oven. Drape some plastic wrap on top. Let it hang out in a warm spot for about 2 hours until it’s grown a bunch—it’s ready if your fingertip leaves a dent.
08 - Move your oven rack to the middle. Take off the plastic. Dust the dough’s top with some flour. Grab something sharp and slice a 15cm long, 1.25cm deep cut across the center. Put the lid on your Dutch oven and stick the whole thing into a cold oven.
09 - Crank the oven to 230°C, start your timer right away, and bake with the lid on for 30 minutes.
10 - Take off the Dutch oven lid. Leave it baking for another 25 to 35 minutes until the crust is super golden and the inside hits about 96–99°C. Toss on foil if that top is getting too brown.
11 - Get the bread out of the Dutch oven, move it onto a rack, and give it plenty of time to cool before slicing it up.

# Notes:

01 - Bread’s at its best on the day you bake it. If you need to keep it longer, wrap it tight and freeze.
02 - These nutrition numbers are rough guesses based on what’s listed—skip the toppings or extras for accuracy.

Back