|No-Knead Harvest Bread|
I love to bake bread! Heck, I like to bake anything! But yeast baking is a passion. There's a process to baking bread that just seems to feed your soul! For the last few years rustic breads have been an obsession. I have bought many cookbooks and read many articles about them. I have tried several recipes with pretty good results but, my favorite and the least time consuming are the No-Knead breads. I started with Jim Lahey's Sullivan Street Bakery No-Knead Bread. The results were wonderful. The best thing about this bread is that before you go to bed, you mix it up, and leave it to rest overnight. The next day you have a few easy steps to follow for a beautiful loaf of bread. I was hooked! I have made many different flavors using this basic recipe, adding herbs such as rosemary, thyme, and dill. I have even added lemon and orange zests. While I was visiting my daughter, on Long Island last year, we went to the store to get a loaf of rustic bread to serve with brie. They wanted EIGHT dollars for a loaf of fruit and nut rustic bread. Really? I came home, and did a search for a fruit and nut rustic bread. To my surprise, King Arthur flour has a a nice variety of No-Knead bread recipes; one of which is No-Knead Harvest Bread. The following recipe is adapted from the King Arthur version.
No Knead Harvest Bread
adapted from a recipe from King Arthur Flour
3 1/4 cups all purpose flour
1 cup whole wheat flour
2 teaspoons salt
1/2 teaspoons yeast
1 3/4 cups cool water
3/4 cup dried cranberries
1/2 cup golden raisins (I used chopped apricots instead)
1 cup coarsely chopped walnuts
- Mix the flours, salt, yeast and water in a large bowl. Stir, then use your hands to mix and form a sticky dough.
- Work the dough just enough to incorporate all the flour, then work in the fruit and nuts.
- Cover bowl with plastic wrap, and let rest at room temperature overnight, or at least 8 hours. It will be bubbly and rise quite a bit.
- Turn the dough onto a lightly floured surface and form it into a log or round loaf, to fit a 14 inch lidded stone ware baker or a 4 or 5 qt. covered casserole (such as a le Creuset enameled pot with lid).
- Place the dough into a lightly greased pan, smooth side up.
- Cover and let rise at room temperature till it becomes puffy, about 2 hours. It will rise, but this is not a real high riser.
- Place the pot or baker in the cold oven. Set oven to 450°F.
- Bake bread for 45 to 50 minutes, then remove lid and continue to bake for another 5 to 15 minutes until deep brown. I brushed mine with a little milk just before I took it out of the oven to give it a nice sheen. Cool before slicing.
|The rest of the ingredients|
|Whisk together the dry ingredients and add water.|
|Mix together with hands to incorporate.|
|Add the nuts and fruit.|
|Everything mixed, cover and let rest overnight.|
|I missed the picture of the risen dough. Here it is shaped and ready to be placed into greased baking pan.|
|Ready for oven.|