Introduction

No Knead Trail Mix Bread is a delightful twist on classic no-knead bread, packed with nuts and dried fruits for a flavorful, hearty loaf. Easy to prepare with minimal effort, it’s perfect for breakfast or a snack.

A loaf of fruit and nut bread with a golden-brown crust lightly dusted with white flour is partially sliced. Four slices lie flat in a row, showing an inside filled with dark red dried fruit, light brown nuts, and seeds spread evenly throughout the soft pale beige dough. The bread rests on a wooden board with a butter block and a serrated knife with a black handle placed nearby. The background is a white marbled surface. Photo taken with an iphone --ar 4:5 --v 7

Ingredients

390 grams bread flour (approximately 3 1/4 cups)
113 grams all-purpose flour (a scant cup)

2 teaspoons salt
1 packet instant yeast (2 1/4 teaspoons)

1 3/4 cups cool water
1/2 cup chopped walnuts

1/2 cup chopped pecans
1/2 cup golden raisins
1/2 cup dried cranberries

Instructions

Step 1: In a very large bowl, whisk together the bread flour, all-purpose flour, salt, and instant yeast until well combined.
Step 2: Stir in the cool water to create a sticky, shaggy dough.
Step 3: Using clean hands, fold in the chopped walnuts, pecans, golden raisins, and dried cranberries until they are evenly distributed throughout the dough.

Step 4: Cover the bowl tightly with plastic cling wrap or an airtight wrap to prevent drying. Leave the dough on the counter overnight, or up to 18 hours, at room temperature—not warm.
Step 5: The next morning, the dough will be puffed and bubbly. Turn it out onto a lightly floured surface and shape it into a rounded loaf.
Step 6: Place the shaped loaf in the center of a large piece of parchment paper (about 12×16 inches). Then, place the parchment and loaf inside a Dutch oven (around 10 inches in diameter).

Step 7: Cover the Dutch oven and let the dough rise in a warm spot for 2 hours. It will puff slightly but won’t rise dramatically.
Step 8: After rising, use a sharp knife or lame to make three shallow slashes across the top of the loaf. This allows the bread to expand while baking.
Step 9: Put the lid back on the Dutch oven and place it in a cold oven. Set the oven temperature to 450°F and immediately start a timer for 50 minutes.

Step 10: After 50 minutes, remove the lid and bake for an additional 10 minutes, or until the internal temperature reaches about 205°F.
Step 11: Remove the bread from the Dutch oven and cool on a rack. Enjoy warm or cooled completely, according to your preference.

Tips & Variations

Use an instant-read thermometer to ensure your bread is perfectly baked.

Swap out the nuts and dried fruits for your favorites, such as almonds, dried cherries, or apricots.
For a glaze, brush the top with melted butter as soon as it comes out of the oven.
If you don’t have a Dutch oven, a heavy oven-safe pot with a lid will work as well.

Storage

Store the bread in an airtight container or wrapped in a clean kitchen towel at room temperature for up to 3 days. To keep longer, freeze the loaf wrapped tightly in plastic wrap and foil for up to 3 months. Reheat by warming slices in a toaster or oven.

How to Serve

The image shows a sliced rustic bread loaf dusted with white flour on a white marbled surface. The loaf is cut into five thick slices, stacked one on top of the other at an angle, revealing the inside of the bread filled with dark red dried cranberries and light brown nuts scattered throughout its soft, pale beige crumb. The crust is golden brown with a rough texture and some cracks. A serrated knife with a black handle rests horizontally behind the bread. Photo taken with an iphone --ar 4:5 --v 7

Serve this delicious recipe with your favorite sides.

FAQs

Can I use warm water instead of cool water?

Using cool water slows down yeast activation, allowing for a longer fermentation and better flavor development. Warm water speeds up the process and might affect the texture.

Do I have to use a Dutch oven for baking?

While a Dutch oven helps create steam for a crusty exterior, you can bake the loaf on a baking stone or sheet and use a pan of water in the oven to add moisture if you don’t have one.