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No Knead Bread Recipe for
Cranberry Harvest Bread

Cranberry Harvest Bread

Plan ahead for this easy no-knead bread—an overnight or all-day rise gives it terrific flavor. For the best crust, bake in a ceramic bread crock, or a long stoneware baker.

Ingredients:

3 1/4 cups Unbleached All-Purpose Flour
1 cup Traditional Whole Wheat Flour or White Whole Wheat Flour
2 teaspoons salt
1/2 teaspoon instant yeast
1 3/4 cups cool water
3/4 cup dried cranberries
1/2 cup golden raisins
1 cup coarsely chopped walnuts

Directions:

Hands-on time: 15 mins. to 8 hrs
Baking time: 55 mins.
Total time: 1 hrs 10 mins. to 9 hrs 10 mins.

Yield: 1 loaf

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 the bowl with plastic wrap, and let it 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.

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, or 9" to 10" round lidded baking crock.

Place the dough in the lightly greased pan, smooth side up.

Cover and let rise at room temperature for about 2 hours, until a slight indentation remains when you poke it with a finger. Just before baking, make several slashes to allow for expansion.

Place the bread in the cold oven. Set the oven temperature to 450°F.

Bake the bread for 45 minutes, then remove the lid and continue to bake for another 5 to 10 minutes, until it's deep brown in color, and an instant-read thermometer inserted into the center registers about 205°F. Remove the bread from the oven, turn out onto a rack, and cool before slicing.