Rustic Fruit and Nut Bread

Servings 12

Calories 275kcal

4 cups all-purpose flour
3/4 teaspoon instant yeast
2 teaspoons salt
1 cup dried fruit we used a mix of raisins, cranberries, cherries and blueberries
1 cup chopped nuts (we used a mix of pecans and walnuts)
2 cups water

In a large bowl, combine flour, salt and yeast. Stir in dried fruit and nuts. Add the water and fold the mixture with a spatula until no trace of dry ingredients remain. The dough should be shaggy and sticky. Cover the bowl with plastic wrap and let rest at room temperature for 18 hours.
Place parchment paper on the counter and dust with flour. With wet hands, fold the dough over on itself a few times to release some air. Shape the dough into a round and place it on the parchment paper with the seam side down. Dust top with flour and invert the bowl over the top. Let dough rest for 1 hour.
Then preheat the oven to 425 F and place an empty Dutch oven inside. Heat it for 30 minutes. Carefully remove the Dutch oven and take off the lid.
Cut two shallow lines on top of the dough with a serrated knife. Using parchment paper, lift the dough and place it in the pot, paper and all. Cover and return it to the oven. Bake for 30 minutes.
Remove the lid and continue baking an additional 15 minutes until top is browned.
Remove from oven and transfer bread to a rack using the parchment paper and cool for 30 minutes.

Nutrition information: 275 calories; 6.6g fat; 391mg salt; 47g carbohydrates; 7.4g protein.