Name: No-Knead Harvest Wheat Bread Recipe
Prep time: 15 min
Cook time: 1 h
Total time: 9 h 15 min
Cuisine: American
Ingredients: 3 1/4 cups bread flour; 1 cup whole wheat flour; 2 teaspoons salt; 1/2 teaspoon instant yeast; 1 cup walnuts, roughly chopped; 3/4 cup dried cranberries; 1/2 cup golden raisins; 1 3/4 cups water

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Introduction

This No-Knead Harvest Wheat Bread is a wonderfully rustic loaf packed with wholesome whole wheat flour, crunchy walnuts, and sweet dried fruit. It requires minimal effort but yields a beautiful, flavorful bread perfect for sandwiches or toast.

A round bread loaf with a rough, golden-brown crust sits inside a white bowl lined with brown parchment paper that folds over the edges. The bread is studded with dark red and black dried fruits and pieces of nuts scattered throughout its surface, which shows light patches of flour dusting. The bowl is placed on a cloth of blue, yellow, and white stripes, all set on a white marbled texture surface. Photo taken with an iphone --ar 4:5 --v 7

Ingredients

3 1/4 cups bread flour
1 cup whole wheat flour
2 teaspoons salt
1/2 teaspoon instant yeast
1 cup walnuts, roughly chopped
1 3/4 cups water
3/4 cup dried cranberries
1/2 cup golden raisins

Instructions

Step 1: In a large bowl, combine the bread flour, whole wheat flour, salt, and instant yeast. Stir to mix evenly.
Step 2: Add the water and gently mix until a rough dough forms. Fold in the walnuts, dried cranberries, and golden raisins using your hands.
Step 3: Transfer the dough to a clean, greased bowl. Cover with a damp cloth or plastic wrap and let it rise at room temperature overnight or for at least 8 hours.
Step 4: After the first rise, turn the dough onto a lightly floured surface and shape it into a round loaf. Line a Dutch oven or round casserole dish with parchment paper, grease the paper, and place the dough in the center.
Step 5: Cover the dish with its lid and let the dough rise again for 2 hours.
Step 6: Once the second rise is complete, use a sharp knife to score three stripes across the top of the loaf.
Step 7: Place the covered dish in a cold oven, then set the oven to 450°F (230°C) and bake for 45 minutes.
Step 8: Remove the lid and bake for an additional 5 to 15 minutes, depending on your desired crust color.
Step 9: Carefully remove the bread and parchment paper from the dish. Let the bread cool completely on a wire rack before slicing.

Tips & Variations

For a nuttier flavor, toast the walnuts lightly before adding them to the dough.
Try substituting dried cherries or apricots for the cranberries and raisins for different fruit flavors.
If you prefer a softer crust, brush the loaf with melted butter right after baking.

Storage

Store the bread wrapped in a clean kitchen towel or in a bread box at room temperature for up to 3 days. For longer storage, slice and freeze the bread in an airtight bag for up to 3 months. To reheat, toast slices or warm the whole loaf in a 350°F oven for 10–15 minutes.

How to Serve

A loaf of rustic fruit and nut bread sits on a wooden cutting board with a black-handled serrated knife nearby. The bread has a rough, golden-brown crust studded with dark dried fruits and nuts. Three slices are cut from the loaf, showing a dense, light brown interior filled with evenly distributed pieces of nuts and dried fruits in shades of dark red, black, and light tan. The bread texture looks coarse and hearty, with visible cracks and flour dusted on the crust. The scene is set on a white marbled surface. photo taken with an iphone --ar 4:5 --v 7

Serve this delicious recipe with your favorite sides.

FAQs

Can I use active dry yeast instead of instant yeast?

Yes, but you will need to activate the active dry yeast in warm water for about 5–10 minutes before adding it to the flour mixture.

Do I have to use a Dutch oven for baking?

A Dutch oven is ideal for creating steam and a crusty exterior, but you can also use a covered oven-safe casserole dish or bake the dough on a baking stone with a pan of water in the oven to generate steam.