No-Knead Harvest Bread
No-Knead Harvest Bread
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| dairy free, quick-n-easy | |
| Hands-on time: | |
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| Baking time: | |
| Total time: | |
| Yield: | 1 loaf |
Ingredients
- 3 1/4 cups Lancelot Hi-Gluten Flour or King Arthur Unbleached All-Purpose Flour
- 1 cup King Arthur Traditional 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
1) Mix the flours, salt, yeast, and water in a large bowl. Stir, then use your hands to mix and form a sticky dough.
2) Work the dough just enough to incorporate all the flour, then work in the fruit and nuts.
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.
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.
5) Place the dough in the lightly greased pan, smooth side up.
6) 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.
7) Place the lid on the pan, and put the bread in the cold oven. Set the oven temperature to 450°F.
8) 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.
Reviews
04/18/2012- I substitute walnuts with pine nuts. It tasted great. After talking to Frank, I am going to 1.5 the recipe to get more rise. I am eating slices with Gorgonzora cheese right now! Thanks for this recipe!
- 04/11/2012
- Looked like it wasn't right but oh boy was it great! Real crusty and nice flavors of a bit of dried cranberry and then a bit of walnut. Very nice easy bread to make. I did not have the right pan to bake it in so I used two loaf pans and it was fine. You guys never fail to put great stuff on your blog. Love Ya Lot's!!!
03/27/2012- After making this bread several times, I feel the need to re-review it. The taste and texture are awesome, no complaints. However, I think the temperature is too high for the bread. I bake it in a 7 qt Lodge Logic dutch oven, so maybe it takes longer to cook in that than in the long covered baking pan. Every time I make the bread, it is done *just* before the bottom starts to burn. The bottom is always quite dark and nearing the edge of burning but not quite. Another problem could be that unlike with the Jim Leahy no-knead breads being put in a raging hot pan and oven, different ovens take different lengths of time to come up to temperature which would impact cooking times for this bread. My propane fired oven takes a good 20 minutes to get into the 400 degree range, while people with electric ovens will be there in less than 10 minutes. It leaves too much variance in cooking time from baker to baker. I am continuing to tweak this recipe until I get it just right for my oven because this bread is my favorite for breakfast in the morning. It makes the best toast!
- 03/11/2012
- This has been our absolute favorite breakfast bread recipe since I first tried it. I have used regular and golden raisins as well as pecans and walnuts. We like them all, but my personal preference is for regular raisins and walnuts. Forget cream cheese and try mascarpone on this bread. The combination is incredible!
02/27/2012- Oh my, not sure what I did wrong! My yeast was fine (tested some), but this came out like a dense brick. I am experiened baking bread and have never had a no-knead recipe fail. What a pity! It took it FOREVER to get to 205. Maybe I should have taken it out sooner?
I am so sorry this recipe was a disappointment, Diane. Perhaps you were heavy on the flour unless you measured by weight. If by volume, we highly recommend measuring flour using the method explained on our site. Next time, take the bread out before it reached 205 degrees. It may have baked too long. Elisabeth
- 02/23/2012
- Absolutely delish!!!! But I think I will change the name to.....No-Knead No-Memory Harvest Bread. I goofed this up all along the way........yet it came out wonderfully. I am fairly new to bread baking.....starting with the No-Kneads via "Artisan Breads in Five Minutes a Day" and am now focusing on regular breads, kneading by hand. I did buy a machine, but am finding much joy in kneading by hand......theraputic/satisfying. However, there is much to be said about these no-kneads and this was a good example. I started my goof up process by adding 3-3/4 flour rather than the 3-1/4. I guess I was saved since I followed the extra water tip for high gluten flour. Although I didn't realize this til the bread was baking.....good save! Then, didn't have cranberries but did have some whole dates so I large diced/floured and added them. Next, I forgot to add the nuts so I had to go back and mix them in with wet hands......probably adding more like 1-1/2 cups since I didn't measure. I baked this "No-Memory" bread in a large Pyrex glass chicken roaster......perfect size, which I greased with the new cinnamon/sugar canola/butter spreadable product [getting a nice hint of cinnamon addition] and it slid out perfectly. I forgot to lower the oven by 25 degrees [because it was glass]. It reached the 205 degree doneness @ 45 minutes I believe due to this fact and some of the raisins were a little dark along the bottom, however they were indeed edible. My in-laws dropped by as it was cooling.......brother-in-law had 2 huge pieces and finished his wife's slice for her.......I guess the lack of memory/goof ups were no problem......the only problem I encountered with it is trying to eat just one slice!!!!! Thanks for another great recipe KAF! P.S. It is really important to try and "hide" the raisins as you pointed out, since they do darken if exposed.....I did a good hide on top, but not on the bottom which accounts for the overexposure on the bottom only. Try this recipe.........if I could make all those goofs and still come out with a heavenly piece of bread, so can you!
- 02/20/2012
- Started baking this recipe when my aunt bought a half loaf of a similar bread for a ridiculous amount of money. This actually came out soooo much better than the one from the bakery! My family loves it for breakfast, toasted with butter!!! Delicious!
- 01/28/2012
- This bread went against all my bread making experience for making artisan style no knead bread. Usually the bread goes into a hot oven to get the oven spring, so I was wondering if this would work. But work it did. I would like to pass on some tips that may help others. I used parchment paper inside my large cast iron dutch oven and lightly sprayed the dough with some olive oil. Also, I put a pizza stone on the rack beneath the dutch oven. I think it helps somehow. I also added about 2 tsp sugar and a pinch more salt to the dough when mixing it. This bread continued to taste better after cooled (yup, I cheated and cut a piece before completely cooled. I'm so weak!) I live in the mountains so being able to make a bread this great without having a NY deli to rely on is a godsend. Made Ina Garten turkey, basil and cream cheese sandwiches on this. Unbelievable! Thank you.
- 01/23/2012
- I used all dried cranberries (no raisins) and chopped walnuts. It came out fantastic and makes wonderful toast. It is wetter than other no-knead doughs I have worked with in the past but came together quickly and easily. I baked it in a 7 qt. cast iron dutch oven and after uncovering, it was already fairly dark brown. 5 additional minutes of bake time and it was at 205 degrees. I will be making this again and again.
- 01/17/2012
- Made this adding cinnamon, 1 cup dried cherries (a mixture of sweet/tart, re-hydrated for a bit and then drained well), and 1 cup whole pecans. Thought about using the cherry water but figured it would give the bread a funky color. I have the oblong baker and had no trouble getting the loaf to release greasing lightly w/butter. The result was spectacular...toasted is wonderful. The plumped cherries are like a bite of jelly so who needs anything else?
