Blueberry Nut Bread
Talking about bread is an issue with a lot of crumbs, but we love it and preparing it at home is quite an experience. The entire elaboration process is a magical and ancestral ritual. In addition, since we discovered Ibán Yarza, making bread is much easier.
This bread is made in 2 phases, the day before we prepare the pre-ferment and the next day the recipe of the final dough. Relax and enjoy the process, because to make a good bread, you have to know how to wait.
We recommend you watch Ibán Yarza’s video in the program “Robinfood” and encourage you to try it. The results are incredible.
Day 1 Pre-ferment:
- Active dry baker's yeast 0.33 mg (1g fresh yeast)
- Bread Flour 140 g
- Water 65 g
(Must be slightly dry)
Day 2 final mass:
- All previous day's pre-ferment
- Rye flour 100 g
- Flour 400 g
- Dry active yeast 2 g (6 g of fresh)
- Warm water 290 g (depending on the type of flour)
- Honey 15 g
- Salt 10 g
- Nuts 75 g
- Dried cranberries 75 g
- The day before, we prepared the pre-ferment. We begin by incorporating all the ingredients in a bowl and knead until a well-integrated ball is formed. Put the dough in a bowl covered with a paper film and let it stand for one hour at room temperature. Then we put it in the fridge for about 24 hours.
- The next day we take the bowl about 30 or 40 minutes before starting the recipe preparation. While we weigh all the ingredients.
- After this time, we break into smaller pieces the pre-ferment and we incorporate the ingredients to the dough, except raisins and walnuts, mix well and add water little by little. According to the type of flour that we use, we may require more or less water. Knead well, crushing and folding the dough towards you and turning it 90º and repeating this operation for about 15 minutes until the dough becomes elastic and smooth.
- Stir in raisins and walnuts and knead gently again about 5 minutes until all ingredients are well incorporated. Put the dough into a bowl and cover with transparent film. Let ferment for 1 hour in a warm place until it doubles its volume.
- Flour the surface where you are preparing it and degas the mass. We form a loaf of bread. Now let it ferment another hour (or until it doubles its volume) in a floured rag by placing some stops on the sides to prevent it from spreading. You can also use a bread pan.
- Preheat the oven to 230º with the tray inside and at the base place a bowl of oven with a base of water to produce steam and that will help us to obtain a crunch crust.
- We cut the dough and spray with a little water.
- We take it to the oven for 45 or 50 minutes, after about 20 minutes we lower the temperature to 200º.
- Remove the bread and let it cool in a rack to cool. If you used bread mold, unmold before allowing to cool.