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No-Knead Fruit and Nut Bread

in quick and easy whole grain dairy free gluten free overnight guaranteed classic

Author: Charlotte Rutledge

This bread, full of wholesome goodness, takes just minutes of hands-on preparation. But with all the grains, seeds, nuts, and fruit that go into it, it will taste like you spent hours crafting it.

At a glance

Prep
Bake
Total
Yield
one loaf

Ingredients

Choose your measure:

Instructions

  1. In a large bowl, combine the water, raisins, and Harvest Grains Blend. Let sit for at least 3 hours, or overnight.
  2. The next day, whisk together the flours, whole grain bread improver, salt, and yeast. Add to the water/fruit mixture; stir to blend.
  3. Use your hands to fold the dough over in the bowl until the flour is incorporated. Add the nuts, and knead the dough for a minute or two, until the nuts are evenly distributed; it will be slightly sticky.
  4. Let the dough rest at room temperature, covered, for 3 hours. Turn it over a few times, cover, and refrigerate for at least 8 hours, or overnight.
  5. Shape the dough into a log, and place it in a greased 9" x 5" loaf pan.
  6. Cover and let rise at room temperature for about 3 to 4 hours, until noticeably puffy; this loaf's not a high-riser.
  7. Towards the end of the rising time, preheat the oven to 350°F.
  8. Bake the bread for about 60 to 70 minutes, until it's golden brown and a digital thermometer inserted into the center registers about 200°F. Remove the bread from the oven, and after 5 minutes turn it out of the pan onto a rack to cool.
  9. Yield: one loaf.