This is another favorite, and it is no-knead. I absolutely loved this bread. This particular loaf never lasts long in this house. Personally, I like to have a slice in the morning, with a bit of butter on top, but anytime is good if you ask me.
It’s an easy bread to make compared to some others especially since it’s no-knead. No folding, no kneading, and yet – it tastes great. I will typically stir together the ingredients at night, around 9 or 10 PM and then form the loaf in the AM after I wake up. It does take another 2 hours to rise in the morning and then another hour or so to bake it so it’s not going to be ready for breakfast but it keeps pretty well and I love it toasted anyway.
This particular day, I had to run out to an appointment, and so there was no time for baking in the morning. I formed the loaf and set it in the refrigerator. It rose quite a bit in the refrigerator, I was surprised and a little worried that it might be overproofed but it rose nicely in the oven. The next time I bake this loaf, I will try to bake as recommended by King Arthur, in a cold oven (that is, you place the bread in at the same time that you turn on the oven). I preheated the oven for 30 minutes and then baked it.
This loaf would also be nice with pistachios for a lovely green and red theme around the holidays.
Recipe from King Arthur
No Knead Harvest Bread
- 3 ¼ cups (390 grams) of bread flour
- 1 cup (113 grams) of white whole wheat flour
- 2 teaspoons salt
- ½ teaspoon instant yeast
- 1 ¾ cups (397 grams) cool water
- ¾ cups (92 grams) dried cranberries or cherries
- ½ cup (85 grams) golden raisins
- 1 cup (113 grams) coarsely chopped pecans or walnuts
- Mix flours, salt, yeast, and water in a large bowl until a sticky dough forms
- Add dried fruits and nuts to the dough and mix to combine
- Cover the bowl with a large dish or cling wrap and allow the dough to rise at room temperature for at least 8 hours or overnight
- Turn dough out onto a lightly floured countertop and form into round or oval loaf and place seam side up into a brotform basket or seam side down into a greased 9 by 13 oval casserole dish
- Allow loaf to rise for about 2 hours (I placed mine directly into the refrigerator for 6 hours because I did not have time to bake in the morning)
- Preheat oven for at least 30 minutes at 450 degrees F with baking stone or baking steel in lower position (if using a dutch oven, heat this also)
- Score top of loaf with lame, knife, or scissors, and place loaf into oven
- Bake covered for 20 minutes and then uncovered for about 30 to 40 minutes (50 to 60 minutes total) until center is 205 degrees F.
- Cool before slicing
- For more information on baking, including baking in a cold oven, followthis link