Why You’ll Love This Recipe

Effortless Preparation: The no-knead technique simplifies bread-making, requiring just a mix and an overnight rise.
Customizable Ingredients: Tailor the bread to your taste by selecting your preferred combination of dried fruits and nuts.
Versatile Enjoyment: Perfect for breakfast, snacking, or as a side to your favorite dishes.

Ingredients

(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)

390 grams bread flour (approximately 3¼ cups)
113 grams all-purpose flour (a scant cup)
2 teaspoons salt
2¼ teaspoons instant yeast (1 packet)
1¾ cups cool water
½ cup chopped walnuts
½ cup chopped pecans
½ cup golden raisins
½ cup dried cranberries

Directions

Mix Dry Ingredients: In a large bowl, whisk together the bread flour, all-purpose flour, salt, and instant yeast.
Incorporate Water: Add the cool water to the dry mixture, stirring until a sticky, shaggy dough forms.
Add Fruits and Nuts: Using clean hands, fold in the chopped walnuts, pecans, golden raisins, and dried cranberries until evenly distributed.
Overnight Rise: Cover the bowl with plastic wrap and let the dough rise at room temperature (away from direct heat) for 18 to 20 hours.
Shape the Dough: After rising, the dough will be bubbly and puffed. Lightly flour a surface, transfer the dough, and shape it into a round loaf. Place it on a large piece of parchment paper (12×16 inches).
Second Rise: Place the parchment with the dough into a Dutch oven (about 10 inches in diameter). Cover and let it rise in a warm spot for 2 hours; it will puff slightly but not double in size.
Preheat Oven: Place a baking stone or heavy baking sheet in the oven and preheat to 450°F (230°C) for at least 30 minutes.
Score and Bake: Just before baking, make three shallow slashes across the top of the loaf. Transfer the Dutch oven to the preheated oven. Bake for 50 minutes with the lid on. Then, remove the lid and bake for an additional 10 minutes until the crust is deep golden brown and the internal temperature reaches 205°F (96°C).
Cool: Remove the bread from the oven and let it cool on a wire rack for at least 30 minutes before slicing.

Servings and Timing

Servings: 12 slices
Prep Time: 15 minutes
Overnight Rise: 18-20 hours
Second Rise: 2 hours
Bake Time: 1 hour
Total Time: Approximately 22 to 24 hours (including rising times)

Variations

Dried Fruits: Feel free to substitute golden raisins and cranberries with dried cherries, apricots, figs, or currants.
Nuts: Experiment with pistachios, cashews, hazelnuts, or any nut of your choice.
Flour Types: For a different flavor profile, consider using whole wheat flour in place of some of the all-purpose flour.

Storage/Reheating

Storage: Once cooled, wrap the bread tightly in plastic wrap or store in a bread box at room temperature. It will remain fresh for up to 3 days.
Freezing: To freeze, wrap the cooled bread in plastic wrap and place it in a freezer-safe bag. It can be frozen for up to 3 months. Thaw at room temperature before slicing.

FAQs

Can I use active dry yeast instead of instant yeast?

Yes, you can use active dry yeast. Use 1.25 times the amount called for in the recipe. For example, if the recipe calls for 2¼ teaspoons of instant yeast, use approximately 2¾ teaspoons of active dry yeast. Additionally, active dry yeast may require proofing in warm water before mixing with dry ingredients.

How do I know when the bread is fully baked?

The bread is done when the internal temperature reaches 205°F (96°C). Using an instant-read thermometer inserted into the center of the loaf is the most reliable method. The crust should be deep golden brown, and the loaf should sound hollow when tapped.

Can I bake this bread without a Dutch oven?

Yes, if you don’t have a Dutch oven, you can bake the bread on a baking stone or heavy baking sheet. Place the shaped dough on the preheated stone or sheet, cover it with a large bowl or inverted roasting pan to trap steam, and bake as directed.

What if I don’t have parchment paper?

If you don’t have parchment paper, you can lightly flour your baking surface or use a silicone baking mat to prevent sticking. Alternatively, you can bake the bread directly in the Dutch oven without parchment, but make sure to grease the Dutch oven well to prevent sticking.

Can I add other ingredients to the dough?

Yes, you can add a variety of ingredients to the dough, such as seeds (like sunflower or pumpkin), spices (like cinnamon or nutmeg), or even a drizzle of honey for added sweetness. Just be sure not to overload the dough, as it could affect the texture.

Can I make this recipe gluten-free?

To make this recipe gluten-free, use a gluten-free flour blend designed for bread baking. Make sure the flour you choose has xanthan gum or another binder, as gluten-free doughs need help holding together.

Conclusion

This No-Knead Trail Mix Bread is an easy, flavorful, and versatile bread that’s perfect for any occasion. With its minimal preparation and the delightful combination of dried fruits and nuts, it’s a fantastic addition to your bread-baking repertoire. Whether enjoyed on its own, toasted with butter, or paired with cheese, this rustic loaf will be a hit every time.

No-Knead Trail Mix Bread

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This No-Knead Trail Mix Bread is a delicious and easy-to-make artisan loaf packed with dried fruits and nuts. With a minimal preparation process, the no-knead method allows the dough to rise overnight, resulting in a light, chewy texture. Perfect for breakfast, snacking, or as a side dish, this bread is a versatile and flavorful addition to any meal.

Author: Amy
Prep Time: 15 minutes
Second Rise: 2 hours: Overnight Rise: 18-20 hours
Cook Time: 1 hour
Total Time: Approximately 22 to 24 hours (including rising times)
Yield: 12 slices
Category: Bread, Artisan
Method: No-Knead
Cuisine: American
Diet: Vegetarian

Instructions

Mix Dry Ingredients: In a large bowl, whisk together the bread flour, all-purpose flour, salt, and instant yeast.
Incorporate Water: Add cool water to the dry mixture and stir until a sticky, shaggy dough forms.
Add Fruits and Nuts: Using clean hands, fold in the chopped walnuts, pecans, golden raisins, and dried cranberries until evenly distributed.
Overnight Rise: Cover the bowl with plastic wrap and let the dough rise at room temperature for 18 to 20 hours.
Shape the Dough: After rising, the dough will be bubbly and puffed. Lightly flour a surface, transfer the dough, and shape it into a round loaf. Place the dough on a 12×16-inch piece of parchment paper.
Second Rise: Place the parchment with the dough into a Dutch oven and let it rise in a warm spot for 2 hours.
Preheat Oven: Preheat your oven to 450°F (230°C) for at least 30 minutes with a baking stone or heavy baking sheet inside.
Score and Bake: Make three shallow slashes across the top of the loaf. Bake in the preheated oven with the lid on for 50 minutes, then remove the lid and bake for another 10 minutes until golden brown and the internal temperature reaches 205°F (96°C).
Cool: Let the bread cool on a wire rack for at least 30 minutes before slicing.

Notes

Customize your bread with different dried fruits (cherries, figs, apricots) or nuts (cashews, pistachios).
For a whole grain twist, replace some of the all-purpose flour with whole wheat flour.