Overnight grain and fruit Loaf from Living Bread: Tradition and Innovation in Artisan Bread Making (page 110) by Daniel Leader and Lauren Chattman

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Notes about this recipe

  • eliza on December 08, 2019

    This made an excellent grain and fruit bread. My grain mix included oats, millet, flax seeds, and red quinoa, and I used dried cherries for the apricots. I also adapted the recipe to use my starter instead of yeast, so I scaled back the flours and water to account for that. I did have to add about 1/3 cup extra flour as my dough was just a little too soft. Rose dough overnight at room temp and baked as usual for no knead bread (cast iron pot 400-425 for 30 min, lid off for 10-15 min). The resulting bread is sweet from the fruit, moist inside with a nice crust. Will definitely make again.

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