Norwegian Baking by the Seasons
Tossing wild blueberries on prime of bread dough after which baking till they burst, turning right into a barely candy, jammy layer that mingles with an herbaceous pop of recent oregano makes for a one-of-a-kind loaf.
December 26, 2023
Serve this bread—from the Norwegian Baking by the Seasons cookbook—heat with some good olive oil and vegan goat cheese. For those who don’t have wild blueberries, you may swap in common blueberries or blackberries. Plan to begin this recipe a day prematurely, as like most bread recipes, perfection takes time.
What you want:
3 cups white bread flour
1 teaspoon salt
1 teaspoon on the spot yeast
1¼ cups heat water
2 teaspoons safflower oil
1 cup wild blueberries
1 teaspoon salt, plus extra for serving
1 tablespoon recent oregano leaves, plus extra for serving
What you do:
1. In a big bowl, whisk flour, salt, and yeast. Stir in heat water and blend to type a comfortable dough. Cowl with plastic wrap and let rise in a heat spot in a single day (8 to 12 hours), or till bubbly and doubled in dimension.
2. As soon as doubled in dimension, preheat oven to 425 levels. Line a baking sheet with parchment paper and sprinkle some flour on parchment. Flip dough out onto ready baking sheet. With floured arms, fold dough over itself just a few instances. Drizzle oil on prime and gently press dough down with arms to type a flat, spherical form, roughly 8½ inches in diameter.
3. Unfold blueberries evenly on prime of dough and use arms to softly press into dough barely. Sprinkle salt and oregano on prime. Bake for about 40 minutes, or till golden brown. Let cool for 10 minutes, then garnish with just a little extra salt and oregano and serve heat. Retailer leftovers in an hermetic bag at room temperature for 1 to 2 days.
For extra recipes like this, try:
Right here at VegNews, we stay and breathe the vegan way of life, and solely suggest merchandise we really feel make our lives superb. Often, articles could embody purchasing hyperlinks the place we’d earn a small fee. On no account does this impact the editorial integrity of VegNews.
