Rustic Honey Bread Recipe with Kānuka Honey
Is there anything better than fresh homemade bread that's come straight out of the oven. This recipe is the best thing since... well, you know. Be warned though, it will probably be gobbled up before it's even had a chance to fully cool - it's that good!
- 3½ cups High Grade Flour
- ½ tsp. Surebake Yeast
- 2 tsp. Sea Salt
- ¾ cup dried Cranberries
- ½ cup Walnuts, chopped
- 1½ cups Water, room temperature
- 3 Tbsp. MVH Kānuka Honey
- Add the flour to a large bowl. Add the yeast to one side of the bowl and salt to the other. Mix in each side with a wooden spoon before mixing together well.
- Mix the cranberries and walnuts through the mixture.
- In a medium bowl, whisk together the honey and water. Pour into the flour mixture and stir together until well combined.
- Cover the bowl in gladwrap and allow to rise for 12 hours in a warm spot.
- Dust a piece of baking paper with flour and add some to your hands. Scrape out the dough and form a round shape with your hands.
- Sprinkle some flour over the dough and place the gladwrap loosely over it and allowing 45 minutes to rise a second time.
- Immediately preheat the oven to 210˚C. Put a lidded casserole dish into the oven to heat up.
- Remove the casserole dish from the oven after the second rise and carefully place the dough into the dish without the gladwrap. Replace the lid and return to the oven for 30 minutes.
- Remove the lid and bake for another 15 minutes.
- Remove the loaf from the dish and allow to cool completely on the wire rack.