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No-Knead Harvest Bread




Source of Recipe


King Arthur Flour website


Recipe Introduction


This recipe makes a lovely, dense and flavorful loaf. Perfect for toasting. I’m sure that slices would make fantastic French toast, too. It is very easy to make, too! Note that you have to plan ahead for this – there is an overnight or day-long rise, plus a 2 hour rise before baking. I found it easier to put the dough together one day, let it rise over night and do the final rise and baking the next day. You’ll see that the recipe calls for specifically-sized covered baking pans, none of which I had. You can use a large oven-safe Dutch oven. I borrowed Momma’s Schlemmertopf since mine was smaller (10.5x7-inches), but the loaf turned out rather flat – though perfectly risen with a great texture. Next time, I’ll just use my smaller baker. Make sure to work hard at getting the nuts and fruits incorporated. I had some places where they were a little too clumped. The first place that I saw this bread was on eGullet.org. Anna N made it and used walnuts and currants instead of pecans and cranberries, so feel free to substitute.

Be sure to go here to read some good information before you make this bread: http://www.kingarthurflour.com/blog/2009/03/17/no-knead-bread-the-beat-goes-on/



Recipe Link: http://www.kingarthurflour.com/recipes/no-knead-harvest-bread-recipe

List of Ingredients




3 1/4 cups Lancelot Hi-Gluten Flour or King Arthur Unbleached All-Purpose Flour
1 cup King Arthur Traditional Whole Wheat Flour or King Arthur 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 pecans or walnuts


Recipe



In a large bowl, mix the flours, salt, yeast and water. Stir and then using your hands, mix to form a sticky dough. Once the flour is mixed in, work in the fruit and nuts. Make sure that they are evenly distributed.

Cover the bowl with plastic wrap and let sit at room temperature overnight or for 8+ hours. It should be bubbly and well risen after this time.

Lightly flour a surface and place the dough on it. Form into a shape to fit your baking pan - 14" to 15" long lidded stoneware baker; 9" x 12" oval deep casserole dish with cover; or 9" to 10" round lidded baking crock. [I found this size too large, but use what you have.] Lightly grease the baking pan and place the dough form into it, smooth side up. Any exposed fruit bits may burn, so using a wet finger poke them back into the dough and pinch to cover them up (this is explained better in the above link I’ve given you).

Cover with plastic wrap and let rise at room temperature for about 2 hours. It won’t rise a lot during this time, but will rise a bit and get puffy. [At this point, if you are using a clay baker, you should give it the 15 minute cold water soak recommended by the makers.]

Put the lid on the pan and place the baker in a cold oven. Set the temperature to 450 degrees. Bake for 45-50 minutes. Remove the lid and bake another 5-15 minutes. You want the temperature of the inside of the bread to register about 205 degrees on an instant read thermometer. When done, remove the bread from the pan and cool completely on a rack before slicing.