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No Knead Trail Mix Bread Recipe

Name: No Knead Trail Mix Bread
Prep time: 15 min
Cook time: 1 h
Total time: 21 h 15 min
Yield: 12
Ingredients: 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 raisins; 1/2 cup dried cranberries

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No-knead trail mix bread is a wonderfully satisfying artisan bread that's chock full of healthy dried fruit and nuts. This easy bread recipe rises on the counter overnight, for a light chewy bread without any work. You're going to love it!

Ingredients

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 raisins

1/2 cup dried cranberries

Method

Note: read through the recipe first to familiarlize yourself with the steps. In a very large bowl whisk together the flours, salt, and yeast.

Stir in the cool water to make a sticky, shaggy dough,

Using clean hands, fold in all the fruit and nuts. Make sure you get them completely incorporated and evenly distributed.

Cover the dough with plastic cling wrap and put on the counter overnight, or up to 18 hours! Do not put the dough in a warm place, put it right on the counter. Note: be sure to use cling wrap or other airtight wrap because you don't want the surface of your dough to dry out.

The dough will have become quite puffed and bubbly by the next morning.

Remove the dough to a lightly floured surface and form it into a nice rounded loaf and place in the center of a large piece of parchment paper (mine is 12x16)

Place the paper and loaf inside a Dutch oven (my pot is about 10" in diameter.) Cover the pan and let rise in a warm spot for 2 hours. Note: it will puff slightly but it won't rise really high.

After the bread has risen, make three shallow slashes across the top of the bread with a lame or a very sharp knife. This allows the bread to expand while baking. Put the cover on and place in a COLD oven.

Set the temperature to 450F and immediately set the timer for 50 minutes. After the timer goes off, remove the lid and bake another 10 minutes, until the internal temperature is 205F, give or take. Note: if you like to make bread be sure you've got an instant read thermometor handy, it allows you to know for sure when your bread is done.

Remove the bread from the pan and let cool on a rack. You can dive right in while it's warm, or let it cool completely, that's your call.

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