Easy No Knead Fruits and Nuts Artisan Bread
Family’s Favorite
This Easy No Knead Fruits and Nuts Artisan Bread is generously loaded with fruits and nuts in every slice. Yum! It stays firmly in the baking rotation. By now, I have probably made over 2 dozen loaves since Spring 2020. Yes, we love it that much! In addition, I have shared the recipe and helped family and friends curious after seeing pictures on how to make it. It’s a cinch to make and tastes amazing!
One of my favorite sites to visit for recipe ideas, solutions and to learn is King Arthur Baking. I found a recipe that sounded manageable, and made it. Much to my delight, the first attempt was a runaway success! Then, I made adjustments and tweaks to the recipe to suit my taste. My family loves it, especially my teenage daughter. She is very particular about her food and I am delighted this is one of her favorite bread.
The key thing required is time and patience. The dough requires long period of rest time for the yeast to do its job, and for the flavors in the dough to develop. In conclusion, I think this recipe is best put together at night, so that you can let the dough rest and it will be ready to be shaped and baked it in the morning.
Making Easy No Knead Fruits and Nuts Artisan Bread
Let’s start by gathering all the ingredients.
3 cups Bread Flour (High Protein Flour), sifted
1¼ cup Whole Wheat Flour, sifted
2 tsp Salt
½ tsp Active Yeast
1¾ Cups Cool Water
¾ Cup Craisins
½ Cup Raisins
¾ Cup Dried Apricots, diced
1 Cup Pinenuts
You can easily swap out the dried fruits and nuts for your favorites. Just subtitute with similar amounts.
Next, you will also need the following items:
4 Qt Dutch Oven, or a large lidded baking pot
Round Banneton/Brotform Proofing Basket (optional)
Parchment Paper, approx 15″ x 15″
You are now ready to make the bread.
Making the dough
In a large bowl, combine the sifted flours, salt, yeast, and water until it becomes a sticky dough. I find that using a sturdy wooden spoon or spatula really helps. Next, add the dried fruits and nuts.
Mix until everything is thoroughly combined.
Then, cover with plastic wrap or lid, and let the dough rest at room temperature overnight, for at least 8 hours.
The dough will slowly rise and become bubbly.
Shaping the dough
When ready, turn dough onto a lightly floured work surface. Then, carefully shape into a round loaf that will fit into the dutch oven or your baking pot.
Optional: If using a Banneton proofing basket, prep by generously dusting with rice flour to prevent sticking. Next, place the shaped dough, smooth side down into the proofing basket. If not, skip to next step.
Then, place the shaped dough into a lightly greased bowl, smooth side up. After that, cover and let it rest at room temperature for 2 hours, or until it is noticably puffy.
When ready, remove the dough and place on parchment paper, smooth side up. If using the bannetton, you will see visible circular lines on the surface.
Carefully, using a sharp knife or baker’s lame, slash the bread in a cross hatch pattern.
Baking the No Knead Fruits and Nuts Bread
Then, holding the parchment paper, transfer the dough to the dutch oven or baking pot.
Next, put on the lid and place the bread into the COLD oven. Set the oven temperature to 450°F.
Bake the bread in the oven for 50 minutes. Then, remove the lid and bake the bread for another 5-10 minutes until the top of the bread is deep brown in color. Next, check with a digital thermometer inserted into the center, it is ready when it shows 205°F.
When ready, remove from oven and carefully place on trivet. Then, use the parchment paper (like a sling) to remove the bread and transfer to cooling rack.
Finally, let the bread cool before slicing, about 25-20 minutes. Enjoy!
Notes on No Knead Fruits and Nuts Artisan Bread:
- You can substitute the dried fruits with your favorites. For example, dried currants, sour cherry, dried mango, etc. Just make sure to chop the dried fruits into small pieces so that it would mix properly into the bread dough.
- Similarly for the nuts, the recipe calls for pinenuts. I have used coarsely chopped pecans and walnuts too. Simply substitute for the same amount.
- Store completely cooled, uneaten bread in an air tight container at room temperature for a few days.
- Freeze the bread for longer storage.
Easy No-Knead Fruits and Nuts Artisan Bread
Equipment
- 4 Qt Dutch Oven, or a large lidded baking pot
- Round Banneton/Brotform Proofing Basket (optional)
- Parchment Paper, approx 15" x 15"
Ingredients
- 3 cups Bread Flour (High Protein Flour), sifted
- 1¼ cup Whole Wheat Flour, sifted
- 2 tsp Salt
- ½ tsp Active Yeast
- 1¾ Cups Cool Water
- ¾ Cup Craisins
- ½ Cup Raisins
- ¾ Cup Dried Apricots, diced
- 1 Cup Pinenuts
Instructions
- In a large bowl, combine the sifted flours, salt, yeast, and water until it becomes a sticky dough. Add the dried fruits and nuts until everything is mixed thoroughly.
- Cover with plastic wrap (or lid) and let the dough rest at room temperature overnight, for at least 8 hours. The dough will rise and become bubbly.
- When ready, turn dough onto a lightly floured work surface. Carefully shape into a round loaf that will fit into the dutch oven or your baking pot.
- Optional: If using a Banneton proofing basket, prep by generously dusting with rice flour to prevent sticking. Place the shaped dough, smooth side down into the proofing basket. If not, skip to next step.
- Place the shaped dough into a lightly greased bowl, smooth side up. Cover with let it rest at room temperature for 2 hours, or until it is noticably puffy.
- Remove the dough and place on parchment paper, smooth side up. If using the banneton, you will see visible circular lines on the surface. Carefully, using a sharp knife or baker's lame, slash the bread in a cross hatch pattern.
- Holding the parchment paper, transfer the dough to the dutch oven or baking pot. Put on the lid and place the bread into the COLD oven. Set the oven temperature to 450°F.
- Bake the bread in the oven for 50 minutes. Remove the lid and then bake the bread for another 5-10 minutes until the top of the bread is deep brown in color. Check with a digital thermometer inserted into the center should read about 205°F.
- When ready, remove from oven and carefully place on trivet. Use the parchment paper to remove the bread and transfer to cooling rack.
- Let the bread cool before slicing, about 25-20 minutes. Enjoy!
Notes
- You can substitute the dried fruits with your favorites. For example, dried currants, sour cherry, dried mango, etc. Just make sure to chop the dried fruits into small pieces so that it would mix properly into the bread dough.
- Similarly for the nuts, the recipe calls for pinenuts. I have used coarsely chopped pecans and walnuts too. Simply substitute for the same amount.
- Store completely cooled, uneaten bread in an air tight container at room temperature for a few days.
- Freeze the bread for longer storage.
The recipe used here is adapted from King Arthur Baking. https://www.kingarthurbaking.com/recipes/no-knead-harvest-bread-recipe
Bread made without Banneton Basket Bread made with a Banneton Basket
For more ideas:
Check out how to transform a delicious but run-of-mill whole wheat bread from drab to fab! My blog post on shaping => How to make Whole Wheat Bread Pretty!
If you are looking for a quick breakfast snack idea, try the Strawberry Craisin Oatmeal Cup: It’s Petite and Amazing! This nutritious and tasty cup bakes up in under an hour.
If you are in the mood for something colorful, how about checking out this casserole? Colorful Veggies And Sweet Potatoes Casserole: It’s Delicious and Flavorful!
