Blueberry, Ginger and Walnut bread

I like a good dutch oven bread recipe.  No kneading, leave it to rise overnight and bake it the next day.  I found this Cranberry Walnut no knead bread recipe on Pinterest the other day and thought I would give it a go.  I have made fruit breads in the past but they have all been ones that you kneaded.  I didn’t have any cranberries but I did have some dried blueberries that needed using up and to make up the quantity of fruit, I also added some crystalised ginger.  I didn’t leave it to rise for the 18 hours, I baked it after 15 hours rising and it turned out fine.  I also added 1/8 teaspoon of diastatic malt powder and 2 teaspoons malt extract (which I purchased from a Home Brewing shop when I was trying to recreate Malteasers Hot Chocolate mix, I concluded it’s easier to get my sister to send it to me) as I need to use it up.  The resulting bread was moist, fluffy and absolutely delicious with the big chunks of ginger through it.  I went out as soon as I took it out of the oven which meant it was nice and cold when I got home so I tucked in.  I had it for breakfast this morning with homemade blueberry curd and it was even better toasted.

I am going to try some different flavour combos, im thinking dried apricot and almond for the next one, so will keep you posted as to how it turns out.

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