Cranberry Nut Bread No Knead (Harvest Bread)
This delicious fruit and nut bread blends cranberries, raisins, and nuts into a hearty loaf that rises overnight for an easy bake. With simple ingredients and a long rise, it’s perfect for beginners and experienced bakers alike!
Servings: 16 slices
Calories: 192kcal
Ingredients
- 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
Instructions
- In a large bowl, mix flours, salt, yeast, and water until a sticky dough forms - I like to make sure there are no lumps. Stir in dried fruits and nuts.
- Cover the bowl with plastic wrap or a large dish and let it rise at room temperature for at least 8 hours or overnight.
- Turn the dough onto a lightly floured surface, shape it into a round or oval loaf, and place it seam-side up in a well-floured bowl. I like to line mine with a well-floured tea towel.
- Let the dough rise for about 2 hours in a draft-free, warm area.
- Preheat the oven to 450°F for at least 30 minutes with a baking stone or steel (or Dutch oven) in the lower rack (see NOTE 1).
- Gently flip the dough onto a long piece of parchment paper, seam side down. Lift the dough with the parchment and place it into the preheated pot.
- Score the top of the loaf with a lame or sharp knife, cover, and bake for 20 minutes. Remove the cover if using a Dutch oven and continue baking for another 30-40 minutes until the loaf reaches an internal temperature of 205°F.
- Let the bread cool completely before slicing.
Notes
Note 1: King Arthur recommends baking this 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.
More Tips
Flour Hands: Lightly flour your hands if the dough is sticky.
Shape Gently: Avoid overhandling to preserve air bubbles.
Light Kneading: Knead briefly to smooth out lumps.
Use Parchment: Transfer dough on parchment; place seam side down in the pot.
Flour Rising Vessel: Flour the vessel well or line with a smooth tea towel to prevent sticking.
Flour Hands: Lightly flour your hands if the dough is sticky.
Shape Gently: Avoid overhandling to preserve air bubbles.
Light Kneading: Knead briefly to smooth out lumps.
Use Parchment: Transfer dough on parchment; place seam side down in the pot.
Flour Rising Vessel: Flour the vessel well or line with a smooth tea towel to prevent sticking.
Nutrition
Calories: 192kcal | Carbohydrates: 33g | Protein: 5g | Fat: 5g | Saturated Fat: 0.5g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 3g | Sodium: 294mg | Potassium: 118mg | Fiber: 3g | Sugar: 7g | Vitamin A: 5IU | Vitamin C: 0.2mg | Calcium: 15mg | Iron: 1mg