Whenever I am craving bread, I tend to turn to the kitchen and make my own because I get to add whatever I want in it. For this bread I used pine nuts and dried cherries, which I found is such a great flavour combination. Of course, you can make a version of your own by changing up the inclusions such as using dried figs and walnuts instead. I’ve also used caraway seeds because I enjoy the subtle anise and dill aromas that are found in classic rye breads, but it is optional. This bread keeps pretty well and is great with butter or even peanut butter, I love having it toasted for breakfast. Making bread doesn’t always mean kneading for hours, this recipe doesn’t even require kneading! Its small amount of yeast and long fermentation let the gluten develop therefore providing the bread structure and texture. I usually make the dough before I head to bed then shape, proof, and bake the next morning – makes a great bread for a weekend brunch. Fall is a season of harvest, a great time to try this flavourful no-knead pine nut cherry harvest bread!
- 70g / 1/2 cup lightly toasted pine nuts
- 100g / 3/4 cup + 1 tbsp dried cherries, roughly chopped
- 4g / 2 tsp caraway seeds
- 390g / 3-1/4 cup bread flour
- 115g / 1 cup whole rye flour
- 6g / 2 tsp fine salt
- 1/2 tsp active dry yeast
- 400g / 1-3/4 cup cool water
- Combine all dough ingredients in a large bowl or plastic tub, add in all the cool water and mix gently with your hand to get all the flour hydrated. It will look like a shaggy mass.
- Add in all the inclusions and mix until they are all evenly distributed.
- Let the dough sit at room temperature overnight, or at least for 8 hours.
- After the initial proofing, the dough will have risen twice the volume. Turn dough out onto a floured surface (a bench scraper is very useful here), gently shape the dough into a boule with both hands, if it is too sticky, dust dough with a bit more flour.
- If you have a proofing basket, dust the insides liberally with flour, place dough with the smooth side down. If you don't have a basket, you can improvise one - line a medium bowl with a cloth or kitchen towel, flour thoroughly and place the dough smooth side down.
- Cover basket/bowl loosely with a dry towel or plastic, proof the bread for 2 hours, after 1.5 hours, preheat oven with Dutch oven to 450F/205C.
- When the dough will be about 2 times its original volume, it is ready. Carefully take out dough by flipping bowl over onto a floured counter. Take out preheated Dutch oven carefully (very hot!), place lid aside, and gently lift dough to place inside. Be careful not to burn yourself! Use a sharp knife to score a pattern on the bread. Place lid back on, bake in oven for 30 minutes, take lid off and bake for 20 more minutes, the inside temperature should read about 205F/96C.
- Take bread out and cool on a rack before slicing.
If you don't have rye, you can substitute it with whole wheat flour, or white bread flour - this will make a lighter tasting loaf.
I love no-knead breads – so easy. It is a two day process, but well worth the effort. It is also a straight dough method, which doesn’t require any type of starters but still give the bread a good depth of flavour. The pine nuts and cherries are so hearty which works great with the touch of the earthiness of rye. If you have a Dutch oven, baking artisan breads at home is a breeze. I have another bread recipe that uses this baking method that yields great results: Whole Wheat Country Hearth Bread. Don’t stress if you don’t own a Dutch oven, simply shape it into a log or round shape and bake on a baking sheet at 450F/205C for about 50 minutes, it is done when the internal temperature reaches about 205F/96C.