Caraway and Dried Berry Loaf

To Make the Dough:

Combine the warm water and yeast in a large mixing bowl and allow it to sit for 5 minutes. Stir in the remaining ingredients. It will look slightly wet and ugly, and that's okay.

Cover the dough in the bowl with plastic wrap and let it rest for 2 hours at room temperature. The dough will almost double in volume. Keep covered and put in the fridge overnight.

The Next Day:

Form the dough into a ball and place it on a sheet pan lined with parchment.

Rest the shaped dough for an hour at room temperature and then scoring the top of the loaf with an X.

Preheat the oven to 450. In the preheated oven add 3 cups of hot water to a sheet pan on the lower rack - this will create steam and make a beautiful crust.

Let the oven steam for 15 minutes, then put loaf in the oven.

After the bread has baked for 20 minutes, loosely cover it in foil to protect the loaf from browning too much. Bake for an additional 20-30 minutes until the internal temperature of the loaf reaches 200 degrees, or when it sounds hollow when tapped.

Let the loaf cool for an hour before slicing and enjoy!

Notes:

A compound butter made with sumac and honey compliments this nicely.