- 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; it'll 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 it's become puffy. It should rise noticeably, but it's not a real high-riser.
- 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.
- 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.
Tips from our Bakers
- 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.