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No Knead Harvest Bread

Easy no-knead harvest bread with whole wheat, walnuts, and dried berries
Course Bread
Cuisine Breakfast or snack
Author Marie

Ingredients

  • 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

Instructions

  • 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 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

Notes

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