Adapted from the recipe by Kirsten Dixon, www.withinthewild.com.
As the author wrote about this recipe, “We serve this bread many ways, but I love to slather on a cream cheese-honey spread and fresh seasonal berries.”
START TO FINISH: 35 minutes (15 minutes active)
SERVINGS: Makes two 1-pound loaves
2 packages (5 teaspoons) baker’s yeast
1¼ cups lukewarm water
¼ cup honey
2 tablespoons walnut oil, extra-light olive oil or hazelnut oil
4 cups all-purpose flour
¾ cup whole wheat flour
1 tablespoon salt
1 cup dried fruit(s) of your choice (raisins, blueberries, cherries, cranberries, etc.)
1 cup toasted walnuts or pecans
- Preheat oven to 350° degrees. Line a 13-by-18- inch baking sheet with parchment paper.
- Into a small mixing bowl, combine the yeast, water, honey and oil. In a large mixing bowl, combine the all-purpose flour, whole wheat flour and salt. Pour the wet ingredients into the flour mixture and combine thoroughly. Add the dried fruit and nuts to the dough and mix for just a minute longer. Cover the dough and let it sit for five minutes in a warm area.
- Shape the dough into two smaller baguette-style loaves. Place the loaves onto the baking sheet and score the tops with a knife to allow the bread to expand. Bake for 15 to 20 minutes.
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