No-Knead Harvest Bread PT70M https://img5.recipesrun.com/201907/2019/1105/77/f/593284/300x200x90.jpg Plan ahead for this easy bread—an overnight or all-day rise gives it terrific flavor. For the best crust, bake in a ceramic bread crock, or a covered clay baker. Walnuts sometimes give this bread a faint purple tinge. If this bothers you, use pecans instead. Using High-Gluten Flour, with its higher protein level, allows this bread to rise higher than it will with all-purpose flour. 6 servings Ingredients: 1 cup coarsely chopped pecans or walnuts 1/2 cup golden raisins 3/4 cup dried cranberries 1 3/4 cups cool water 1/2 tsp. instant yeast 2 tsp. Salt 1 cup Whole Wheat Flour 3 1/4 cups High-Gluten Flour

No-Knead Harvest Bread

5.0

( By Tracy )

Plan ahead for this easy bread—an overnight or all-day rise gives it terrific flavor. For the best crust, bake in a ceramic bread crock, or a covered clay baker. Walnuts sometimes give this bread a faint purple tinge. If this bothers you, use pecans instead. Using High-Gluten Flour, with its higher protein level, allows this bread to rise higher than it will with all-purpose flour.

01 Information

Grade medium
Serving 6 servings
Calorie 77 Kcal
Prep Time 15 Mins
Cook Time 55 Mins
Total Time 70 Mins

02 Ingredients

- 1 cup coarsely chopped pecans or walnuts
- 1/2 cup golden raisins
- 3/4 cup dried cranberries
- 1 3/4 cups cool water
- 1/2 tsp. instant yeast
- 2 tsp. Salt
- 1 cup Whole Wheat Flour
- 3 1/4 cups High-Gluten Flour

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03 Method

Step 1

Mix the flours, salt, yeast, and water in a large bowl. Stir, then use your hands to mix and form a sticky dough.
Step 2

Work the dough just enough to incorporate all the flour, then work in the fruit and nuts.
Step 3

Cover the bowl with plastic wrap, and let it rest at room temperature overnight, or for at least 8 hours; it'll become bubbly and rise quite a bit, so use a large bowl.
Step 4

Turn the dough out onto a lightly floured surface, and form it into a log or round loaf to fit your 14" to 15" long lidded stoneware baker; 9" x 12" oval deep casserole dish with cover; or 9" to 10" round lidded baking crock.
Step 5

Place the dough in the lightly greased pan, smooth side up. Cover and let rise at room temperature for about 2 hours, until it's become puffy. It should rise noticeably, but it's not a real high-riser.
Step 6

Using a sharp knife or lame, slash the bread in a crosshatch pattern. Place the lid on the pan, and put the bread in the cold oven. Set the oven temperature to 450°F.
Step 7

Bake the bread for 45 to 50 minutes, then remove the lid and continue to bake for another 5 to 15 minutes, until it's deep brown in color, and an instant-read thermometer inserted into the center registers about 205°F. Remove the bread from the oven, turn out onto a rack, and cool before slicing.

04 Author

Tracy

647 Recipes

No-Knead Harvest Bread

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