#rusticbaking

This vegan no-knead skillet bread is incredibly easy to make and requires minimal effort. The long fermentation time allows for a deep flavor development, resulting in a delicious crusty loaf perfect for any occasion.

Ingredients: 3 cups all-purpose flour. 1 1/2 cups warm water. 1 packet 2 1/4 teaspoons active dry yeast. 1 teaspoon salt. 1 tablespoon olive oil. Additional olive oil for greasing skillet.

Instructions: In a large mixing bowl, dissolve yeast in warm water. Let it sit for 5 minutes until it becomes frothy. Add flour, salt, and olive oil to the yeast mixture. Stir until a shaggy dough forms. Cover the bowl with a clean kitchen towel or plastic wrap and let it rise at room temperature for 12-18 hours. After the dough has risen, preheat the oven to 450F 230C. Place a 10-inch cast iron skillet in the oven to preheat. Once the skillet is hot, carefully remove it from the oven and lightly grease it with olive oil. Transfer the dough to the skillet and gently shape it into a round loaf. Cover the skillet with a lid or aluminum foil and bake for 30 minutes. Remove the lid or foil and bake for an additional 10-15 minutes, or until the bread is golden brown and sounds hollow when tapped on the bottom. Let the bread cool slightly before slicing and serving.

Prep Time: 10 minutes

Cook Time: 45 minutes

Blueberries and peaches come together beautifully in this rustic galette. The buttery crust perfectly complements the sweet and tangy filling, making it a delightful summer dessert.

Ingredients: 1 1/4 cups all-purpose flour. 1/4 teaspoon salt. 1/2 cup unsalted butter, chilled and diced. 1/4 cup ice water. 2 cups fresh blueberries. 2 cups sliced peaches. 1/4 cup granulated sugar. 2 tablespoons cornstarch. 1 tablespoon lemon juice. 1 egg, beaten for egg wash. 1 tablespoon turbinado sugar, for sprinkling.

Instructions: Put flour and salt in a bowl and mix them together. Add butter and mix until the mixture looks like big crumbs. Using a fork, slowly add ice water until the dough forms a ball. Cover in plastic wrap and put in the fridge for one hour. Warm the oven up to 190C 375F. Roll the dough into a circle on a floured surface. Put blueberries, peaches, granulated sugar, cornstarch, and lemon juice in a different bowl. Leave some space around the edges of the dough and put the fruit mixture in the middle. Fold the dough's edges over the filling and pleat them if you need to. Spread turbinado sugar on top of the dough and brush the edges with a beaten egg. In a 350-400 degree oven, bake the crust until it turns golden brown and the filling starts to bubble. Let it cool down a bit before you serve.

Prep Time: 20 minutes

Cook Time: 40 minutes

A rustic chocolate chip pie with irresistible flavor.