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No Knead Trail Mix Bread
4.9 from 82 votes

No Knead Trail Mix Bread

No Knead Trail Mix Bread combines bread and all-purpose flours with nuts and dried fruits for a textured loaf with natural sweetness. The method involves a long overnight rise without kneading, creating an open crumb studded with walnuts, pecans, raisins, and cranberries, then baked in a Dutch oven to develop a crisp crust and tender interior.

Prep Time
15 mins
Cook Time
1 hr
Rising
20 hrs
Total Time
21 hrs 15 mins
Servings: 12 servings
Calories: 282 kcal
Course: Bread
Cuisine: American

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

    Cup of Yum
  1. Note: read through the recipe first to familiarlize yourself with the steps. In a very large bowl whisk together the flours, salt, and yeast.
  2. Stir in the cool water to make a sticky, shaggy dough,
  3. Using clean hands, fold in all the fruit and nuts. Make sure you get them completely incorporated and evenly distributed.
  4. 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.
  5. The dough will have become quite puffed and bubbly by the next morning.
  6. 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)
  7. 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.
  8. 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.
  9. 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.
  10. 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

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%)

Nutrition Facts

Serving: 12 servings

Amount Per Serving

Calories 282

% 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.