Introduction

No Knead Trail Mix Bread is a delightful and rustic loaf packed with nuts and dried fruits. Its effortless preparation and long fermentation develop amazing flavor and texture, making it a perfect homemade bread for snacks or sandwiches.

The image shows a loaf of fruity nut bread partially sliced with four visible slices fanned out in front of it. The bread has a light brown crust dusted with white flour, and the inside is a creamy beige color filled with dark red dried cranberries and light brown nut pieces scattered throughout. The bread rests on a white marbled textured surface. To the right, there is a serrated knife with a black handle lying flat next to the slices. In the background, there is a block of butter on a small wooden cutting board. Photo taken with an iphone --ar 4:5 --v 7

Ingredients

390 grams bread flour (approximately 3 1/4 cups)
113 grams all-purpose flour (a scant cup)
2 tsp salt
1 packet instant yeast (2 1/4 teaspoons)
1 3/4 cups cool water
1/2 cup chopped walnuts
1/2 cup chopped pecans
1/2 cup golden raisins
1/2 cup dried cranberries

Instructions

Step 1: In a very large bowl, whisk together the bread flour, all-purpose flour, salt, and instant yeast until evenly combined.
Step 2: Stir in the cool water until a sticky, shaggy dough forms.
Step 3: Using clean hands, fold in the chopped walnuts, pecans, golden raisins, and dried cranberries, making sure they are completely incorporated and evenly distributed.
Step 4: Cover the bowl tightly with plastic cling wrap and leave it on the counter overnight, or up to 18 hours, allowing the dough to ferment. Avoid placing it in a warm spot to prevent over-proofing.
Step 5: The next morning, the dough will be puffed and bubbly. Lightly flour a surface and transfer the dough onto it. Shape it into a rounded loaf.
Step 6: Place the shaped loaf in the center of a large piece of parchment paper (about 12×16 inches).
Step 7: Put the parchment and loaf inside a Dutch oven (approximately 10 inches in diameter). Cover with the lid and let the dough rise in a warm spot for 2 hours. It will puff slightly but not rise dramatically.
Step 8: Once risen, make three shallow slashes across the top of the loaf with a sharp knife or lame to allow expansion during baking.
Step 9: Place the covered Dutch oven with the dough into a cold oven. Set the oven to 450°F and bake for 50 minutes. After that, remove the lid and bake an additional 10 minutes, or until the internal temperature reaches around 205°F.
Step 10: Remove the bread from the Dutch oven and cool on a wire rack. Enjoy warm or let it cool completely before slicing.

Tips & Variations

Use an instant-read thermometer to accurately check doneness and avoid underbaking.
Feel free to swap the nuts and dried fruits for your favorites or what you have on hand for a custom trail mix blend.
Ensure the dough is kept covered airtight during the long ferment to prevent drying out the surface.
If you don’t have a Dutch oven, use a heavy oven-safe pot with a lid or bake the loaf on a preheated baking stone covered loosely with an inverted roasting pan.

Storage

Store the bread wrapped in a clean kitchen towel or in a paper bag at room temperature for up to 3 days. For longer storage, slice and freeze in a sealed bag. Reheat slices in a toaster or warm briefly in the oven to refresh the crust before serving.

How to Serve

A sliced loaf of bread with a golden-brown crust dusted lightly with white flour sits on a rustic white marbled surface. The inside of the bread reveals one layer filled with mixed nuts and dried red berries embedded throughout a soft, light beige crumb. Behind the bread, there is a stick of butter unwrapped on white parchment paper with a wooden-handled butter knife beside it. The overall scene is softly lit, highlighting the textures of the crust and the mixed fruit and nut fillings. photo taken with an iphone --ar 4:5 --v 7

Serve this delicious recipe with your favorite sides.

FAQs

Can I use warm water instead of cool water for this dough?

It’s best to use cool water to slow down the yeast activity, allowing for a long, slow fermentation that develops better flavor and texture. Warm water may speed up fermentation and affect the final result.

Do I need a Dutch oven to bake this bread?

While a Dutch oven helps achieve a crispy crust and even baking, you can use a heavy oven-safe pot with a lid or bake the loaf on a preheated baking stone covered with a roasting pan. The key is to trap steam during the initial baking phase.