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No Knead Trail Mix Bread Recipe

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★★★★★

4.8 from 122 reviews

This No Knead Trail Mix Bread recipe is a simple, hands-off bread featuring a mix of nuts and dried fruits for delightful texture and flavor. Perfect for artisan-style loaves at home with minimal effort, it combines bread flour and all-purpose flour with walnuts, pecans, golden raisins, and dried cranberries, offering a subtly sweet and nutty loaf. The dough requires no kneading and develops flavor and structure through a long overnight fermentation, finished by baking in a Dutch oven to achieve a crusty and tender bread.

Ingredients

Scale

Dry Ingredients:

  • 390 grams bread flour (about 3 1/4 cups)
  • 113 grams all purpose flour (a scant cup)
  • 2 teaspoons salt
  • 1 packet instant yeast (2 1/4 teaspoons)

Wet Ingredients:

  • 1 3/4 cups cool water

Add-ins:

  • 1/2 cup chopped walnuts
  • 1/2 cup chopped pecans
  • 1/2 cup golden raisins
  • 1/2 cup dried cranberries

Instructions

  1. Mix Dry Ingredients: In a very large bowl, whisk together the bread flour, all-purpose flour, salt, and instant yeast until evenly combined.
  2. Add Water and Form Dough: Stir in the cool water to create a sticky, shaggy dough. No kneading is required at this stage.
  3. Incorporate Nuts and Fruits: Using clean hands, fold in the chopped walnuts, pecans, golden raisins, and dried cranberries, making sure they are fully mixed and evenly distributed in the dough.
  4. First Rise: Cover the bowl tightly with plastic cling wrap and leave the dough to ferment at room temperature on the counter overnight or up to 18 hours. The dough should become puffed and bubbly but do not place it in a warm spot. This long, slow fermentation develops flavor and texture.
  5. Shape the Loaf: The next morning, turn the dough out onto a lightly floured surface. Shape it gently into a rounded loaf and place it in the center of a large piece of parchment paper approximately 12×16 inches.
  6. Second Rise in Dutch Oven: Place the parchment and dough inside a 10-inch diameter Dutch oven. Cover with the lid and let the dough rise in a warm spot for 2 hours. The dough will puff slightly but will not double in size.
  7. Prepare for Baking: After the second rise, use a lame or very sharp knife to make three shallow slashes across the top of the dough. This scoring allows the bread to expand during baking.
  8. Bake Covered: Place the covered Dutch oven with the dough into a COLD oven. Set the oven temperature to 450°F and bake for 50 minutes.
  9. Bake Uncovered: After 50 minutes, remove the Dutch oven lid and bake the bread for an additional 10 minutes or until the internal temperature reaches about 205°F, ensuring the bread is fully baked and crusty.
  10. Cool and Serve: Remove the bread from the Dutch oven and cool on a wire rack. You can enjoy it warm or let it cool completely for best slicing.

Notes

  • Do not place the dough in a warm spot during the overnight fermentation to avoid overproofing.
  • Use an instant-read thermometer to check the internal temperature to ensure the bread is baked properly.
  • Wrap the dough tightly with plastic wrap during the first rise to prevent drying out the surface.
  • The covered baking in a Dutch oven creates a steamy environment, which contributes to a crispy crust.
  • The dough will be very sticky; avoid adding excess flour during shaping to maintain loaf moisture.
  • If you do not have a Dutch oven, you can bake on a baking stone or heavy pan covered with a large metal bowl (adjust baking time accordingly).

Keywords: no knead bread, trail mix bread, artisan bread, homemade bread, no knead loaf, nut and fruit bread

Find it online: https://nayabaker.com/no-knead-trail-mix-bread-recipe/