No Knead Trail Mix Bread
User Reviews
4.9
No Knead Trail Mix Bread
Description
This bread recipe uses a mixture of bread flour and all-purpose flour, instant yeast, salt, and cool water to form a sticky, shaggy dough to which chopped nuts and dried fruits are folded in evenly. The dough is left to ferment covered at room temperature overnight to develop flavor and structure without active kneading.
After the first rise, the dough is shaped into a round loaf and allowed a final rise in a Dutch oven, which traps steam and replicates a traditional bakery oven environment. This method produces a golden crust that contrasts with the moist crumb dotted with crunchy nuts and chewy dried fruits.
The inclusion of walnuts, pecans, golden raisins, and dried cranberries introduces varied textures and natural sweetness alongside the nutty bread base. This makes it suitable for breakfast, snacking, or as a complement to cheeses and spreads.
The recipe advises familiarizing oneself with the steps before starting due to the long rest periods and specific rising instructions. Using plastic wrap keeps the dough from drying out during the overnight proof.
Ingredients
- 390 grams bread flour this is approximately 3 1/4 cups
- 113 grams all-purpose flour this is a scant cup
- 2 tsp salt
- 1 instant yeast packet, 2 1/4 teaspoons
- 1 3/4 cups water cool
- 1/2 cup walnuts chopped
- 1/2 cup pecans chopped
- 1/2 cup golden raisins
- 1/2 cup dried cranberries
Instructions
- Note: read through the recipe first to familiarlize yourself with the steps. In a very large bowl whisk together the flours, salt, and yeast.
- Stir in the cool water to make a sticky, shaggy dough,
- Using clean hands, fold in all the fruit and nuts. Make sure you get them completely incorporated and evenly distributed.
- Cover the dough with plastic cling wrap and put on the counter overnight, or up to 18 hours! Do not put the dough in a warm place, put it right on the counter. Note: be sure to use cling wrap or other airtight wrap because you don't want the surface of your dough to dry out.
- The dough will have become quite puffed and bubbly by the next morning.
- Remove the dough to a lightly floured surface and form it into a nice rounded loaf and place in the center of a large piece of parchment paper (mine is 12x16)
- Place the paper and loaf inside a Dutch oven (my pot is about 10" in diameter.) Cover the pan and let rise in a warm spot for 2 hours. Note: it will puff slightly but it won't rise really high.
- After the bread has risen, make three shallow slashes across the top of the bread with a lame or a very sharp knife. This allows the bread to expand while baking. Put the cover on and place in a COLD oven.
- Set the temperature to 450F and immediately set the timer for 50 minutes. After the timer goes off, remove the lid and bake another 10 minutes, until the internal temperature is 205F, give or take. Note: if you like to make bread be sure you've got an instant read thermometor handy, it allows you to know for sure when your bread is done.
- Remove the bread from the pan and let cool on a rack. You can dive right in while it's warm, or let it cool completely, that's your call.
Notes
- Review all recipe steps in advance to understand timing and process.
- Use airtight plastic wrap to prevent the dough surface from drying during the long fermentation.
- The overnight fermentation time on the counter (not warm place) develops flavor and texture without requiring kneading.
Nutrition Information
Show DetailsNutrition Facts
Serving: 12servings
Amount Per Serving
Calories 282 kcal
% Daily Value*
| Calories | 282kcal | 14% |
| Carbohydrates | 42g | 14% |
| Protein | 7g | 14% |
| Fat | 10g | 15% |
| Saturated Fat | 1g | 5% |
| Sodium | 390mg | 16% |
| Potassium | 153mg | 3% |
| Fiber | 3g | 12% |
| Sugar | 7g | 14% |
| Vitamin A | 5IU | 0% |
| Vitamin C | 1mg | 1% |
| Calcium | 23mg | 2% |
| Iron | 1mg | 6% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
4.9
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