So some recipes to try date and walnut bread
Olive bread “The Savoury Way” p36
Apricot and nut loaf Artisan Baking p114
Lemon Polenta Cake Artisan Baking p37
Banbury Cakes. Artisan Baking p68
Lemon drizzle Artisan Baking p24
Artisan Bread Ingredients
- 3 cups whole wheat flour (500 g)
- 1 tsp. active dry yeast
- 2 tsp. salt
- 1 2/3 cup warm water (110°F). – 400ml
- 1 tsp. fresh rosemary, finely chopped
- 1 tsp. fresh thyme, finely chopped
- 1 tsp. fresh sage, finely chopped
How to Make Whole Wheat Bread
- Combine the flour, yeast, and salt in a large bowl and mix to combine. Add the water and herbs, if using, and mix well. The dough will be very sticky and shaggy-looking. Cover the bowl with plastic wrap and set aside at room temperature for 18 hours.
- Generously flour a work surface. The dough will have risen and will be covered in bubbles. Transfer the dough to the work surface and dust it with flour. Fold the dough in half, and then form the dough into a ball by stretching and tucking the edges of the dough underneath the ball.
- Preheat oven to 450 degrees F (230 degrees C). When oven reached temperature place a lidded Dutch oven or deep heavy duty casserole dish (with lid) into the oven to preheat for approximately 30 minutes.
- Do NOT remove the Dutch oven kettle from the oven, just remove the lid and gently slip the dough into the ungreased baking vessel, seam side up. Cover and bake per the instructions below. (That way you don’t lose the heat you just spent half an hour to achieve to heat the pan. There’s no need to shake the dough once it’s in the pan, it’ll spread by itself while baking.)
- Bake for 30 minutes. Remove the lid and bake until the crust is golden brown, approximately 15 to 20 minutes. Remove the loaf from the baking dish and let it cool on a rack before slicing.