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No Knead Fruit and Nut Bread Recipe

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4.2 from 63 reviews

  • Author: Maggie
  • Total Time: 18 hours 45 minutes
  • Yield: 10 servings

Description

This No Knead Fruit and Nut Bread recipe delivers a rustic, flavorful loaf packed with dried cranberries, golden raisins, walnuts, and pecans. Its long, slow fermentation develops a complex taste and perfect texture without the need for kneading. Baked in a cast iron Dutch oven, this bread has a beautiful crust and tender crumb, ideal for breakfast or snacking.

Ingredients

Dry Ingredients

  • 3 cups all-purpose flour (420 g)
  • 1 cup whole wheat flour (140 g)
  • ¾ teaspoon instant yeast
  • 2 teaspoons salt

Fruits and Nuts

  • ½ cup dried cranberries
  • ½ cup golden raisins
  • ½ cup walnuts
  • ½ cup pecans

Liquid

  • 1½ to 1¾ cups water

Instructions

  1. Combine Ingredients: In a large bowl, mix the all-purpose flour, whole wheat flour, instant yeast, and salt. Stir in the dried cranberries, golden raisins, walnuts, and pecans, ensuring even distribution. Add the water and stir until the dough is shaggy and slightly sticky, with no dry flour visible.
  2. First Rise: Cover the bowl and let the dough ferment at room temperature for 12 to 18 hours. This slow rise enhances the flavor and texture of the bread. After this period, the dough will have expanded and darkened slightly in color.
  3. Shape the Dough: On a parchment paper generously dusted with flour, wet your hands to prevent sticking and fold the dough over itself several times to release gas. Shape it into a round, placing it seam side down on the parchment.
  4. Second Rise and Preheat: Dust the top of the dough with more flour and cover it by inverting a mixing bowl over it. Let it rest for 1 to 2 hours at room temperature. Meanwhile, place a lidded cast iron Dutch oven inside your oven and preheat the oven to 425ºF (220ºC) for 30 minutes.
  5. Bake with Lid: Carefully remove the hot Dutch oven and take off the lid. Score the top of the dough with three slashes using a baker’s lame or serrated knife. Use the parchment paper to transfer the dough into the pot. Cover with the lid and bake for 30 minutes.
  6. Bake without Lid: Remove the lid from the Dutch oven and continue baking the bread for another 10 to 15 minutes until the crust is deeply browned and crisp.
  7. Cool the Bread: Take the Dutch oven out of the oven and let the bread sit inside for 5 minutes. Then transfer the loaf to a cooling rack and allow it to cool for at least 30 minutes before slicing and serving.

Notes

  • Wetting your hands while shaping the dough prevents stickiness and helps with handling.
  • Using a cast iron Dutch oven creates steam, essential for developing a crisp crust and tender crumb.
  • The long fermentation time improves flavor but can be adjusted based on your schedule.
  • Allowing the bread to cool before slicing ensures better texture and flavor.
  • You can substitute other dried fruits or nuts based on preference or availability.
  • Prep Time: 15 minutes
  • Cook Time: 45 minutes
  • Category: Bread
  • Method: Baking
  • Cuisine: American

Find it online: https://recipeworthsaving.com/no-knead-fruit-and-nut-bread-recipe/