No-Knead Harvest Fruit Bread
Ingredients
- 3 ¼ cking arthur unbleached bread flour
- 1 cking arthur whole wheat flour
- 2 tsptable salt
- ½ tspinstant yeast
- 1 ¾ cwater
cool
- 1 ¼ cking arthur baker's fruit blend
- 1 ccoarsely chopped pecans or walnuts
Directions
- 1
Weigh your flour; or measure it by gently spooning it into a cup, then sweeping off any excess. Mix the flours, salt, yeast, and water in a large bowl. Stir, then use your hands to bring the sticky dough together, making sure to incorporate all of the flour.
- 2
Work in the fruits and nuts.
- 3
Cover the bowl with plastic wrap and let the dough rest at room temperature overnight, or for at least 8 hours; it'll become bubbly and rise quite a bit, so use a large bowl.
- 4
Turn the dough out onto a lightly floured surface, and form it into a log or round loaf to fit your 14" to 15" long lidded stoneware baker; 9" x 12" oval deep casserole dish with cover; or 9" to 10" round lidded baking crock.
- 5
Place the dough in the lightly greased pan, smooth side up.
- 6
Cover and let rise at room temperature for about 2 hours, until it's become puffy. It should rise noticeably, but it's not a real high-riser.
- 7
Using a sharp knife or lame, slash the bread in a crosshatch pattern. Place the lid on the pan, and put the bread in the cold oven. Set the oven temperature to 450°F.
- 8
Bake the bread for 45 to 50 minutes (start the timer when you place the bread into the cold oven). Remove the lid and continue to bake for another 5 to 15 minutes, until it's deep brown in color, and a digital thermometer inserted into the center registers about 205°F.
- 9
Remove the bread from the oven, turn it out onto a rack, and cool completely before slicing.
- 10
Store the harvest fruit bread, well-wrapped, at room temperature for several days; freeze for longer storage.
No-Knead Harvest Fruit Bread
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About this Recipe
Imagine the aroma of warm, freshly baked bread, generously studded with sweet fruits and crunchy nuts, filling your kitchen—all without the arduous task of kneading. This No-Knead Harvest Fruit Bread recipe delivers incredible flavor and a satisfying texture with surprisingly little effort.
Why This No-Knead Method Works
The secret to this extraordinary bread lies in its extended, hands-off rise. An overnight or all-day rise allows the dough to slowly ferment, developing deep, complex flavors that quick breads simply can't achieve. This patient process also contributes to a naturally satisfying chew. The careful selection of King Arthur Unbleached Bread Flour guarantees a robust structure and excellent rise, while baking in a ceramic bread crock or a covered baker is key to achieving that perfectly crusty exterior.
What you'll discover is a beautifully rustic loaf with a wonderfully crisp, golden crust that yields to a tender, chewy interior. Each slice is bursting with the vibrant sweetness of dried apricots, pears, and cranberries, complemented by the delightful crunch of coarsely chopped pecans or walnuts. This harvest fruit bread offers a comforting, nutty flavor profile, evoking the best of autumn's bounty. It's also naturally dairy-free and vegan, making it a thoughtful choice for many.
Feel free to customize this adaptable recipe to your pantry and preferences. You can easily swap between pecans and walnuts for the nutty crunch, or even combine them. While the recipe uses King Arthur Baker's Fruit Blend, the description highlights dried apricots, pears, and cranberries as the stars, giving you a hint of the delicious flavors within. You could also lean into different dried fruits if you prefer.
This versatile, crusty bread is perfect for a cozy breakfast, a substantial snack, or a delightful addition to any brunch or holiday spread. Serve it warm with your favorite spread, or simply enjoy a thick slice on its own.