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.