No-Knead Harvest Wheat Bread – This chewy, rustic bread is speckled with golden raisins, dried cranberries, and walnuts and is super easy to make with this no-knead recipe.
Before we get started with today’s recipe, I have an announcement – our baby girl has arrived! Luciana Elizabeth Glascoe was born last week at 7 pounds, 11 ounces and is the love of our lives. We’re getting newborn photos done soon so I’ll share some gorgeous photos of her once I get them.
To spend more time with her, I’ve decided to limit my blog posts to one per week for the next couple of months instead of my usual two posts per week. But don’t worry – each recipe is going to be just as delicious as ever!
Okay, now time for today’s recipe – No-Knead Harvest Wheat Bread!
Carbs! We all love them – don’t try to tell me you don’t. But sometimes they can be our worst enemy, especially with all that white flour that can go right to your belly.
For today’s recipe, I was inspired to make a hearty bread that would (1) satisfy my need for a carb load but (2) would be on the healthier side. My brain immediately went to wheat bread. Wheat is digested slower so it’s not going to get stored as fat like white flour would. And that’s exactly what I need as I prepare to lose this baby weight.
As for the kind of wheat bread, I was a little stumped about what kind I wanted to make. I wanted something unique but simple at the same time. Bread is intimidating enough to make from scratch – no need to complicate things by adding tons of steps or ingredients.
I stumbled upon this recipe from King Arthur Flour. It reminded me of this cranberry walnut bread that I loved from a local restaurant and and I knew immediately that I wanted to make it.
Because this a no-knead recipe, it’s almost fool-proof. But I will warn you – it does take time to make. Since there is no kneading involved, we need to give the yeast time to do the rising. So make sure you give yourself a day to make this bread.
Here are some other tips to consider when making this bread:
- This recipe uses instant yeast instead of active dry yeast. They are different so make sure you’ve grabbed the right one. Also, when using yeast, it’s important to ensure that it is still living, otherwise the bread will never rise. You can test the yeast by checking the expiration date and testing a sample of it with warm water to make sure it gets foamy.
- I highly recommend using bread flour for this recipe. Bread flour has extra proteins in it to help get the bread nice and chewy. You just won’t get the same texture from all-purpose flour.
- For baking, you need to have a rounded casserole dish or cast iron pot or other lidded dish that can hold in heat well. This will ensure the bread cooks evenly and doesn’t brown too much.
- I highly recommend using parchment paper to line the cooking vessel instead of simple using cooking spray. The last thing you want is to have this bread stick to the pot and have to work hard to get it out. The parchment allows you to easily remove the bread and ensure no sticking whatsoever.
And there you have it – a chewy, hearty bread that you can enjoy with a little less guilt. I love to toast mine extra crispy and spread with a little butter and cinnamon. Yummm. How will you enjoy yours?? Let me know in the comments below!
No-Knead Harvest Wheat Bread
- 3 1/4 cup bread flour
- 1 cup whole wheat flour
- 2 teaspoons salt
- 1/2 teaspoon instant yeast
- 1 cup walnuts roughly chopped
- 1 3/4 cup water
- 3/4 cup dried cranberries
- 1/2 cup golden raisins
- Add flours, salt, and yeast to a large bowl. Stir to combine. Add water and gently mix until dough forms. Add nuts and fruit and fold in with your hands.
- Transfer to a clean, greased bowl. Cover with a damp cloth or plastic wrap. Let sit at room temperature to rise overnight or at least 8 hours.
- Once the first rise is done, turn dough onto counter and form into round loaf. Line a dutch oven or round casserole dish with a lid with parchment paper. Grease parchment paper and lay dough in the center stretch to line the bottom of the dish. Cover with lid and let rise again for 2 more hours.
- Once second rise is done, score the bread with three stripes using a sharp knife. Place in cold oven and turn oven to 450 degrees. Bake for 45 minutes.
- After 45 minutes of baking, remove lid from dish and bake for another 5 to 15 minutes, depending how brown you want the loaf.
- Remove dish from oven. Carefully remove parchment from dish and let it cool completely on wire rack.
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