© 2021 | http://angiesrecipes.blogspot.com

© 2021 | http://angiesrecipes.blogspot.com

© 2021 | http://angiesrecipes.blogspot.com

© 2021 | http://angiesrecipes.blogspot.com

To yield the best result, use a Dutch-Oven with a tight-fitting lid. If you don?t have one, use an oven-proof, heavy duty pot with a lid. Baking the bread with a lid on traps steam inside the pot, creating the perfectly crispy crust. The bread is best eaten the day it is baked but can be wrapped in aluminum foil and stored in a cool, dry place for up to 3 days.
No Knead Craisin Pecan Bread adapted from taste of home

300 g Organic bread flour
200 g Whole spelt berries, finely milled plus additional for dusting work surface 30 g Coconut sugar
10 g Fresh yeast, crumbled
1 tsp Ground cardamom (or cinnamon)
1 tsp Black salt
80 g Craisins
80 g Pecans, toasted and roughly chopped
480 ml Water (21C-24C / 70F-75F)

In a large bowl, whisk bread flour, whole spelt flour, coconut sugar, yeast, cardamom and salt. Stir in craisins and pecans. Add water to form a moist, shaggy dough. Do not knead. Cover and let rise in a cool place until bubbly and doubled, 7-8 hours. I left the dough, covered with a plastic film, in the fridge for 16 hours and 4 hours on my kitchen counter at room-temperature.
Preheat oven to 230C/450F. Place a Dutch oven with lid onto center rack and heat for at least 30 minutes. Once Dutch oven is heated, turn the dough ...