Aromatic Artisan Winter Bread

Mix the yeast with sugar and 2-3 tablespoons of lukewarm water.

Cover and let it activate for 10-15 minutes at room temperature.

In a bowl, combine the whole wheat flour, all-purpose flour, salt, chopped walnuts, dried cranberries, cubed cheddar cheese, chopped chili pepper (optional for a bit of warmth), fresh rosemary, 550-600 ml lukewarm water (adjust based on the flour; the dough should be well-hydrated but compact).

Add the activated yeast mixture to the dry ingredients.

Mix using a dough hook for 10 minutes on low speed. It should be firm but sticky.

Once the dough forms, oil it lightly, cover it, and let it rise at room temperature for 1 hour.

Uncover, fold the dough gently, cover again, and let it rest for another hour. Repeat the folding process and let it rise for an additional 3 hours.

Preheat your oven to 250°C (480°F) with a Dutch oven inside. Let the Dutch oven heat for at least 40 minutes.

Carefully remove the Dutch oven, line it with parchment paper, and transfer the risen dough into the pot.

Cover with the lid and bake for 30 minutes at 250°C.

Reduce the temperature to 235°C, remove the lid, and bake for another 20-30 minutes or until golden brown.

Take the bread out of the oven and Dutch oven, and let it cool on a wire rack for at least an hour before slicing.

Calories 440

Total Fat 11 g

Cholesterol 10 mg

Sodium 454 mg

Potassium 125 mg

Total Carbohydrate 61 g

Sugars 3 g

Protein 13 g