A customized print-friendly version of this recipe is available by clicking the "Print Recipe" button on this page.

No-Knead Harvest Bread

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

Author:

No-Knead Harvest Bread Recipe

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.

View step-by-step
directions on our blog

At a glance

Prep
Bake
Total
Yield
1 loaf
Nutrition information

Ingredients

Choose your measure:

Instructions

  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. 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.
  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.

Nutrition Information

  • Serving Size 77g
  • Servings Per Batch 16
Amount Per Serving:
  • Calories 196
  • Calories from Fat 49
  • Total Fat 5g
  • Saturated Fat 1g
  • Trans Fat 0g
  • Cholesterol 0
  • Sodium 293mg
  • Total Carbohydrate 33g
  • Dietary Fiber 3g
  • Sugars 7
  • Protein 5g

* The nutrition information provided for this recipe is determined by the ESHA Genesis R&D software program. Substituting any ingredients may change the posted nutrition information.