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.
Prep Time5 minutes mins
Cook Time1 hour hr
Total Time11 hours hrs 5 minutes mins
Servings: 1 loaf
- 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.