Harvest Bread Fruit Nut Loaf (Print Version)

# Ingredients:

→ Dried Fruit

01 - 130g dried cranberries
02 - 100g golden raisins

→ Citrus

03 - Zest and juice from 1 orange

→ Dough Base

04 - 445g all-purpose flour or bread flour
05 - 1.5 teaspoons salt
06 - 0.5 teaspoon instant or rapid-rise yeast

→ Nuts

07 - 50g chopped pecans or walnuts

→ Additional Liquids

08 - Room temperature water (quantity to bring soaking liquid to 355ml total)

→ Miscellaneous

09 - Vegetable cooking spray (for greasing parchment and dough surface)
10 - Flour for dusting

# Instructions:

01 - Combine cranberries, golden raisins, and orange juice in a small bowl. Cover and microwave on high for 1 minute until steaming. Let sit for 15 minutes to soften. Drain, reserving the juice. Add room temperature water to reserved liquid to total 355ml.
02 - In a large bowl, whisk together flour and salt. Add yeast, orange zest, hydrated cranberries, raisins, and chopped nuts. Stir to combine uniformly.
03 - Add the soaking liquid to the dry mixture. Stir using a sturdy spatula or wooden spoon until flour is just incorporated and a rough dough forms.
04 - Cover bowl tightly with plastic wrap. Leave to rise at room temperature (approximately 21°C) for 12 to 20 hours, until well risen and surface appears bubbly.
05 - Cut parchment paper to 30cm by 30cm. Place on work surface and lightly grease with cooking spray. Turn dough onto a generously floured surface, dust with additional flour, then gently stretch and fold over several times without overworking.
06 - Shape dough into a ball by pulling the edges inward. Transfer seam side down onto prepared parchment paper. Lightly spray dough surface with cooking spray.
07 - Using parchment paper, lift dough into a large Dutch oven. Cover lightly with plastic wrap. Let rise in a warm place until doubled in size, about 2 hours. The dough is ready if a gentle finger press leaves a slight indentation.
08 - Place oven rack in centre position. Remove plastic wrap. Lightly dust dough top with flour. With a sharp blade, cut a 15cm long, 1.25cm deep slit along the dough top. Cover Dutch oven with lid and place in cold oven.
09 - Set oven to 230°C. Immediately start timer and bake, covered, for 30 minutes.
10 - Remove Dutch oven lid. Continue baking for 25 to 35 minutes until loaf is a deep golden brown and internal temperature reaches 96°C to 99°C. Tent with foil if excessive browning occurs.
11 - Remove bread from Dutch oven, transfer to wire rack, and allow to cool completely before slicing.

# Notes:

01 - Best enjoyed fresh on the day of baking. For longer storage, wrap well and freeze.
02 - Nutrition values are approximate and based on ingredients listed; garnishes and optional extras are excluded.

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