Description
A delicious and easy no-knead trail mix bread incorporating a variety of nuts and dried fruits. This artisan-style bread is made with a simple overnight fermentation, creating a flavorful, chewy loaf with a crisp crust perfect for breakfast or snacking.
Ingredients
Scale
Dry Ingredients
- 390 grams bread flour (approximately 3 1/4 cups)
- 113 grams all purpose flour (scant 1 cup)
- 2 tsp salt
- 1 packet instant yeast (2 1/4 teaspoons)
Wet Ingredients
- 1 3/4 cups cool water
Add-ins
- 1/2 cup chopped walnuts
- 1/2 cup chopped pecans
- 1/2 cup golden raisins
- 1/2 cup dried cranberries
Instructions
- Mix Dry Ingredients: In a very large bowl, whisk together bread flour, all-purpose flour, salt, and instant yeast until thoroughly combined.
- Add Water and Form Dough: Stir in the cool water to create a sticky, shaggy dough with no kneading required.
- Incorporate Nuts and Fruits: Using clean hands, fold in the chopped walnuts, pecans, golden raisins, and dried cranberries until they are evenly distributed throughout the dough.
- First Rise (Overnight): Cover the bowl tightly with plastic cling wrap and let the dough rest at room temperature on the counter overnight or up to 18 hours. This slow fermentation creates bubbles and flavor development.
- Shape the Dough: The next morning, turn the risen dough out onto a lightly floured surface, shape it into a rounded loaf, and place it in the center of a large piece of parchment paper sized about 12×16 inches.
- Second Rise: Transfer the parchment paper and shaped dough into a 10-inch Dutch oven. Cover and let it rise in a warm spot for 2 hours. The dough will puff slightly without a dramatic rise.
- Score and Prepare for Baking: After the second rise, use a lame or very sharp knife to make three shallow slashes across the top of the loaf to allow expansion during baking. Replace the lid and put the Dutch oven into a cold oven.
- Bake: Set the oven temperature to 450°F and bake covered for 50 minutes. Then remove the lid and bake for an additional 10 minutes or until the internal temperature reaches about 205°F for a fully baked crust and crumb.
- Cool and Serve: Remove the bread from the Dutch oven and cool completely on a wire rack before slicing, or enjoy warm if preferred.
Notes
- Do not put the dough in a warm place during the overnight rise; room temperature on the counter is ideal.
- Use airtight plastic wrap to prevent the dough surface from drying out during the first rise.
- An instant-read thermometer is highly recommended to check doneness instead of relying solely on bake times.
- Feel free to customize the trail mix additions by swapping nuts or dried fruit to your liking.
- Letting the bread cool fully allows for cleaner slicing and better texture.
- Prep Time: 15 minutes
- Cook Time: 1 hour
- Category: Bread
- Method: Baking
- Cuisine: American
Keywords: no knead bread, trail mix bread, fruit and nut bread, artisan bread, homemade bread, easy bread recipe
