No-Knead Harvest Bread

• Vegan

• Produce

  • 3/4 cup Cranberries, dried
  • 1/2 cup Golden raisins

• Baking & Spices

  • 3 1/4 cups High-gluten flour or king arthur unbleached all-purpose flour
  • 1/2 tsp Instant yeast
  • 1 cup King arthur premium 100% whole wheat flour or king arthur white whole wheat flour
  • 2 tsp Salt

• Nuts & Seeds

  • 1 cup Pecans or walnuts

• Liquids

  • 1 3/4 cups Water

Found on kingarthurflour.com

Description

Ingredients

• 3 1/4 cups High-Gluten Flour or King Arthur Unbleached All-Purpose Flour
• 1 cup King Arthur Premium 100% Whole Wheat Flour or King Arthur White Whole Wheat Flour
• 2 teaspoons salt
• 1/2 teaspoon instant yeast
• 1 3/4 cups cool water
• 3/4 cup dried cranberries
• 1/2 cup golden raisins
• 1 cup coarsely chopped pecans or walnuts

Directions

• Mix the flours, salt, yeast, and water in a large bowl. Stir, then use your hands to mix and form a sticky dough. Work the dough just enough to incorporate all the flour, then work in the fruit and nuts. Cover the bowl with plastic wrap, and let it rest at room temperature overnight, or for at least 8 hours; itll become bubbly and rise quite a bit, so use a large bowl. 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. Place the dough in the lightly greased pan, smooth side up. Cover and let rise at room temperature for about 2 hours, until its become puffy. It should rise noticeably, but its not a real high-riser. Place the lid on the pan, and put the bread in the cold oven. Set the oven temperature to 450°F. Bake the bread for 45 to 50 minutes, then remove the lid and continue to bake for another 5 to 15 minutes, until its 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.

Nutrition