290 grams bread flour
100 grams whole wheat flour
2 teaspoons coarse Kosher salt or 1-1/4 teaspoons sea salt
5 grams (1/2 teaspoon) of Red Star Platinum yeast (instant yeast)
100 grams (about 3/4 cup) whole nuts, such as walnuts, pecans, pistachios
200 grams (1-1/2 cup) dried fruit, such as cranberries, cherries, golden raisins
Directions
Follow instructions in the link.
Stir the dry ingredients in a large bowl. Stir the warm water to form a sticky dough. Cover bowl with plastic wrap or aluminum foil and let rise at room temperature for 12 to 18 hours until it doubles in size and is covered in bubbles.
On a lightly floured surface, and using lightly floured hands, shape into a rectangular loaf and transfer to a baking sheet lined with parchment paper.
Using a sharp blade or knife score across the top. Cover with plastic wrap and a cloth and let rest for 30 minutes. Preheat the oven at 475°F (246°C). Place a roasting pan on the lower part of the oven. On high-heat, bring 3 cups of water to a boil. When the oven is preheated, add the boiling water to the roasting pan and place the baking rack with the loaf inside the oven.
Bake for 25 minutes and then open the oven to let the steam escape. Bake for 8-10 more minutes until the bread is golden brown. Remove pot from the oven and allow to cool on the counter for 30 minutes.
Cover and store leftover bread at room temperature for 1 week. Freeze for up to 3 months. Thaw in the refrigerator and allow to come to room temperature before serving.
Notes
Left this comment on the website: This is the best cranberry walnut bread I've baked and it's better than the one in the fancy grocery store. I appreciate that the ingredients are listed in grams because it eliminates guessing and it's easy to scale up or down. I substituted 100 grams of whole wheat flour while keeping the total flour at 390 grams. This provided an interesting nutty flavor. Le Creuset doesn't recommend preheating their products so I don't use a dutch oven when baking bread. I just add a container with boiling water to the oven to create steam. I prefer to make an elongated loaf instead of a boule because I get consistent slices, this worked very well with this recipe. Interestingly enough, I had to leave the house before the bread was ready so I just took it out of the oven when it was brown, but not brown enough. And surprise, surprise, I ended up with a very moist loaf that comes to life when I put a slice of it in the toaster oven for a bit. The slice becomes crusty and moist with an incredible freshly-baked aroma. It goes great with clotted cream. I'm very thankful for this recipe and I recommend everyone to give it a try!
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