Homemade Artisan Bread + Basil Honey Butter

Ingredients

• Dough: 600g flour
• 420g lukewarm water
• 12g salt
• 4g instant yeast
• 2 sachets RUF Sauerteig Flüssig
• 40g walnuts, roughly chopped
• 25–40g dried berries or cranberries
• Optional: 1 tsp olive oil
• Basil honey butter: 60g unsalted butter, softened
• 10–13g fresh basil leaves, finely chopped
• 2 tsp maple syrup or honey
• 1 pinch salt
• To serve: brie or Saint-Paulin, black pepper, optional lemon zest

Method

1. Mix the dry ingredients: combine flour, salt and instant yeast in a large bowl.
2. Add lukewarm water, sourdough sachets and optional olive oil. Mix until a shaggy dough forms; no heavy kneading needed.
3. Cover and rest for 20–30 minutes to help the flour hydrate.
4. Fold in the chopped walnuts and dried berries gently until evenly distributed.
5. Cover and rise at room temperature for 2–3 hours, until noticeably puffed and about 70–90% larger.
6. Lightly flour the surface and shape into a tight round loaf by folding the edges inward, then rotating and dragging slightly to build surface tension.
7. Place on parchment in a proofing bowl or pot. Cover slightly open and proof for 30–45 minutes.
8. Meanwhile, preheat a Dutch oven inside the oven at 230°C for 30 minutes.
9. Transfer the dough with parchment into the hot Dutch oven. Score the top with a sharp knife.
10. Bake at 230°C for 25 minutes with the lid on, then 20 minutes with the lid off.
11. Remove immediately and cool on a rack for at least 1 hour before cutting so the crumb sets properly.
12. For the basil honey butter, remove basil stems and finely chop the leaves.
13. Mash softened butter with basil, honey or maple syrup, and salt until smooth. Chill 15–20 minutes if you want a firmer texture.
14. To serve, warm slices briefly, spread with basil honey butter, add brie or Saint-Paulin, finish with black pepper and optional lemon zest.