This favorite no-knead bread recipe is easy to make and packed full of flavor – wholegrains, nuts and dried fruit. Make sure to use a covered baking dish to help give it that chewy, crusty consistency!
The no-knead bread recipe
3 1/4 cups (390g) Unbleached Bread Flour
1 cup (113g) Whole Wheat Flour
2 teaspoons salt
1/2 teaspoon instant yeast
1 3/4 cups (397g) cool water
3/4 cup (85g) dried cranberries
1/2 cup (85g) golden raisins
1 cup (113g) coarsely chopped pecans or walnuts
1. Mix the flours, salt, yeast, and water in a large bowl. Stir, then use your hands to bring the sticky dough together, making sure to incorporate all of the flour.
2. Work in the fruits and nuts.
3. Cover the bowl with plastic wrap and let the dough 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.
4. 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; 9″ x 12″ oval deep casserole dish with cover; or 9″ to 10″ round lidded baking crock.
5. Place the dough in the lightly greased pan, smooth side up.
6. Cover and let rise at room temperature for about 2 hours, until it’s become puffy. It should rise noticeably, but it’s not a real high-riser.
7. Using a sharp knife or lame, slash the bread in a crosshatch pattern. Place the lid on the pan, and put the bread in the cold oven. Set the oven temperature to 450°F, and put the bread into the oven.
8. Bake the bread for 45 to 50 minutes (start the timer when you place the bread into the cold oven). Remove the lid and continue to bake for another 5 to 15 minutes, until it’s deep brown in color, and a digital thermometer inserted into the center registers about 205°F.
9. Remove the bread from the oven, turn it out onto a rack, and cool completely before slicing.
10. Store the bread, well wrapped, at room temperature for several days; freeze for longer storage.
The key to this recipe is a covered baking dish. We used a cast iron Dutch oven – this helps give the bread its unique crust.
The recipe is very forgiving. Leave it to rise for 8 hours or overnight. It’s the length of the rise that gives the bread its great taste, allowing it the time it needs to develop the richness of flavor.
We ate this bread with butter and lehua and cinnamon honey from Big Island Bees.
This no-knead bread recipe is by far the easiest bread we have ever baked. It gives you the best results for the least amount of effort – and no prior baking experience is necessary.
Let us know in the comments below how your bread turned out! Happy baking!
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This is the first bread I have ever made and it came out perfect!
Crunchy crust and full of nuts and berries.
The best part it was relatively easy! Thank you!
Hi Margaret, great to hear from you. So glad it was a success! Well done!