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No-Knead Harvest Wheat Bread Recipe

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★★★★★

4.9 from 94 reviews

This No-Knead Harvest Wheat Bread is a rustic, hearty loaf packed with whole wheat flour, walnuts, dried cranberries, and golden raisins. It requires minimal effort with no kneading involved, relying on a long rise time to develop flavor and texture. Baked in a dutch oven, it has a crisp crust and a tender, flavorful crumb perfect for sandwiches or to enjoy with butter.

Ingredients

Scale

Dry Ingredients

  • 3 1/4 cups bread flour
  • 1 cup whole wheat flour
  • 2 teaspoons salt
  • 1/2 teaspoon instant yeast

Add-ins

  • 1 cup walnuts, roughly chopped
  • 3/4 cup dried cranberries
  • 1/2 cup golden raisins

Wet Ingredients

  • 1 3/4 cups water

Instructions

  1. Combine Dry Ingredients and Add Water: In a large bowl, stir together the bread flour, whole wheat flour, salt, and instant yeast. Pour in the water and gently mix until a dough forms. Fold in the chopped walnuts, dried cranberries, and golden raisins using your hands until they are evenly distributed.
  2. First Rise: Transfer the dough to a clean and greased bowl. Cover with a damp cloth or plastic wrap and allow it to sit at room temperature for at least 8 hours or overnight to rise and develop flavor.
  3. Shape and Second Rise: After the initial rise, turn the dough onto a floured surface and shape it into a round loaf. Prepare a dutch oven or round casserole dish with a lid by lining it with greased parchment paper. Place the shaped dough in the center, ensuring it lines the bottom of the dish. Cover with the lid and let the dough rise for another 2 hours.
  4. Score and Preheat Oven: Once the second rise is complete, use a sharp knife to score the top of the dough with three stripes. Place the dutch oven with the dough inside into a cold oven and then turn the oven on to 450°F (232°C).
  5. Bake Covered: Bake the bread with the lid on for 45 minutes, allowing it to cook evenly and the steam to help develop a crisp crust.
  6. Bake Uncovered: After 45 minutes, remove the lid and continue baking for an additional 5 to 15 minutes depending on how brown and crisp you want the crust.
  7. Cool: Carefully remove the bread from the dutch oven and peel off the parchment paper. Transfer the loaf to a wire rack and let it cool completely before slicing.

Notes

  • This bread requires a long rising time but minimal hands-on effort, making it a great overnight recipe.
  • Using a dutch oven helps replicate artisan bread baking by trapping steam and creating a beautiful crust.
  • You can substitute walnuts with pecans or omit nuts if desired.
  • For a sweeter loaf, add a tablespoon of honey or maple syrup with the water.
  • Store the bread in an airtight container at room temperature for up to 3 days or freeze slices for longer storage.

Keywords: no-knead bread, harvest wheat bread, whole wheat bread, walnut bread, cranberry bread, homemade bread, easy bread recipe, artisan bread, overnight bread

Find it online: https://todayfoodrecipe.com/no-knead-harvest-wheat-bread-recipe/