Gourmet no-knead trail mix bread contains healthy dried fruit and nuts. Simple overnight rising yields light, chewy bread without work.
– 390 grams bread flour (this is approximately 3 1/4 cups) – 113 grams all purpose flour (this is a scant cup) – 2 tsp salt – 1 packet instant yeast (2 1/4 teaspoons) – 1 3/4 cups cool water – 1/2 cup chopped walnuts – 1/2 cup chopped pecans – 1/2 cup golden raisin – 1/2 cup dried cranberries
Please read the recipe before to understand the instructions. Mix flours, salt, and yeast in a large bowl. Mixing dry ingredients for no-knead bread
Making no-knead bread dough in a large glass bowl, stir in cool water to produce a sticky, shaggy dough. Stir in the fruit and nuts with clean hands.
Integrate and distribute them evenly. Folding nuts and fruit into bread dough Place the dough in plastic wrap on the counter for 18 hours or overnight!
spot the dough on the counter, not in a heated spot. Note: use cling wrap or other airtight wrap to prevent dough surface drying.
fruit-nut bread dough in basin Next morning, the dough will be puffy and bubbly. No knead harvest bread after overnight rise
After lightly flouring the dough, shape it into a spherical loaf and set it in the center of a wide piece of parchment paper (12x16). This will create a loaf of dried fruit and nut bread.
In a 10-inch Dutch oven, place the paper and bread. Let the pan rise in the warm for 2 hours covered. Some puffing, but little significant rising.
no-knead bread for parchment-lined Dutch oven Make three shallow slashes across the top of the bread with a lame or sharp knife when it rises.
This lets bread expand during baking. Cover and place in a cold oven. Immediately set the timer for 50 minutes at 450F.
After the timer goes off, remove the lid and bake for 10 more minutes to 205F. When baking bread, use an instant-read thermometer to determine doneness.
Dutch oven-baked no-knead artisan bread Remove the bread from the pan and cool on a rack. You can start while it's warm or let it cool.