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No-Knead Harvest Bread

Harvest No-knead bread -5

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.

Harvest No-knead bread -4

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.

Harvest No-knead bread -3

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.

Harvest No-knead bread -2

This loaf would also be nice with pistachios for a lovely green and red theme around the holidays.

Recipe from King Arthur

📖 Recipe

No Knead Harvest Bread

Easy no-knead harvest bread with whole wheat, walnuts, and dried berries
5 from 2 votes
Author: Marie
Prep Time 8 hours
Cook Time 1 hour
Shape and final rise 2 hours
Total Time 11 hours
Course Bread
Cuisine Breakfast or snack
Servings 16 slices
Calories 192 kcal


  • 3 1/4 cups (390 grams) of bread flour
  • 1 cup (113 grams) of white whole wheat flour
  • 2 teaspoons salt
  • 1/2 teaspoon instant yeast
  • 1 3/4 cups (397 grams) cool water
  • 3/4 cups (92 grams) dried cranberries or cherries
  • 1/2 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


I should note that I used 300 grams of white wheat and 200 grams of all purpose flour in the loaf pictured here.


Calories: 192kcalCarbohydrates: 33gProtein: 5gFat: 5gSaturated Fat: 0.5gPolyunsaturated Fat: 2gMonounsaturated Fat: 3gSodium: 294mgPotassium: 118mgFiber: 3gSugar: 7gVitamin A: 5IUVitamin C: 0.2mgCalcium: 15mgIron: 1mg
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  1. You said to pre heat the baking stone. Do I take the proofed bread out of the casserole dish and put it on the stone before baking it? If not, what’s the purpose of the stone.

    1. There are a few different ways to do this – I think the easiest is to bake the loaf in a covered metal roasting pan (I use something like this) but you can use any other covered pot that is deep and wide enough. I will typically gently flip my dough onto a piece of parchment and then carefully plop it into the pan. If you place the pan on the baking stone or steel I feel like it helps the loaf spring a bit but I’ve done it without the stone/steel as well.

  2. 5 stars
    I made this bread today. It’s absolutely delicious (a bit too delicious!) and my husband, neighbour and I pigged out on it for afternoon tea. I, too, had to leave the dough in the fridge for almost 7 hours for the second proving, but there were no I’ll effects, and it rose beautifully in the oven.
    Thank you, Marie, for your generosity in publishing this recipe for us. It’s so easy to make, and just beautiful bread.

  3. This looks so nice I’m making it at the moment (it’s on the second rise).
    I just couldn’t form a loaf, though: the dough is much too sticky & wet, I had to drop it in a pan (when I turned it on the floured counter, it stuck there!)
    Wet dough usually gives great bread, so fingers crossed!

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