Lime Currant Loaf

The previous currant loaf I used store bought lemon rind, which worked fine. This time I decided to juice half a lime and see how it tastes. Happily, it is better than lemon rind. In general, I prefer the flavor of lime to lemon, so I'm biased.

2.5 cups all purpose flour
1 cup white whole wheat
1/2 lime juiced
1 teaspoon salt
1 cup currants
1/2 teaspoon yeast
1.5-2 cups warm water

Like the regular no knead recipe, combine the ingredients and mix until you have a wet dough. For me, that took about 2 cups of water. Let the dough rise for 12-14 hours. Preheat the dutch oven at 550F. Shape the dough into a loaf and let it rise for 1 hour.

Bake covered at 500 for 30 minutes. Bake 4-15 minutes uncovered depending on how crusty you like your bread. The kids like a soft crust, so I do 4 minutes.