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 contemporary 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. In case you don’t have wild blueberries, you possibly can swap in common blueberries or blackberries. Plan to begin this recipe a day upfront, as like most bread recipes, perfection takes time.
What you want:
3 cups white bread flour
1 teaspoon salt
1 teaspoon instantaneous yeast
1¼ cups heat water
2 teaspoons safflower oil
1 cup wild blueberries
1 teaspoon salt, plus extra for serving
1 tablespoon contemporary 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 tender 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 fingers, fold dough over itself a number of instances. Drizzle oil on prime and gently press dough down with fingers to type a flat, spherical form, roughly 8½ inches in diameter.
3. Unfold blueberries evenly on prime of dough and use fingers 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 a bit of extra salt and oregano and serve heat. Retailer leftovers in an hermetic bag at room temperature for 1 to 2 days.
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