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No Knead Trail Mix Bread Recipe

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★★★★★

4.8 from 140 reviews

This No Knead Trail Mix Bread is a delicious and easy-to-make artisan-style loaf packed with chopped walnuts, pecans, golden raisins, and dried cranberries. Utilizing a slow overnight fermentation and a hot Dutch oven baking method, this bread develops a crispy crust and a chewy, flavorful crumb without any kneading required. Perfect for breakfast, snacks, or sandwiches, it’s a delightful combination of nutty and sweet flavors that bring a unique twist to classic homemade bread.

Ingredients

Scale

Dry Ingredients

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

Water

  • 1 3/4 cups cool water

Trail Mix

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

Instructions

  1. Combine Dry Ingredients: In a very large bowl, whisk together the bread flour, all-purpose flour, salt, and instant yeast thoroughly so everything is evenly mixed.
  2. Add Water and Form Dough: Stir in the cool water to the dry ingredients until a sticky, shaggy dough forms. The mixture will be quite wet and rough looking, which is perfect for this style of bread.
  3. Incorporate Trail Mix: Using clean hands, fold the chopped walnuts, pecans, golden raisins, and dried cranberries into the dough. Be sure to mix everything evenly so the nuts and fruit are well distributed throughout.
  4. First Rise – Overnight Fermentation: Cover the bowl tightly with plastic cling wrap or airtight wrap to prevent drying. Leave the dough to ferment at room temperature on the countertop for 12 to 18 hours. The dough will puff up and develop bubbles during this time.
  5. Shape the Dough: Once the dough has risen and is bubbly, gently turn it out onto a lightly floured surface. Shape it into a smooth, rounded loaf without knocking out too much air.
  6. Prepare for Second Rise: Place the shaped loaf in the center of a large piece of parchment paper (approximately 12×16 inches). This will make it easier to transfer the dough later.
  7. Second Rise in Dutch Oven: Place the parchment paper and loaf into a Dutch oven (around 10 inches in diameter). Cover with the lid and let it rise in a warm spot for 2 hours. The dough will puff slightly but will not double in size significantly.
  8. Score the Loaf: After the second rise, use a lame or a very sharp knife to make three shallow slashes across the top of the bread. This allows for expansion during baking and gives the bread an artisan look.
  9. Bake the Bread: Place the covered Dutch oven with the dough into a COLD oven and set the temperature to 450°F (232°C). Bake for 50 minutes with the lid on. Then remove the lid and bake for an additional 10 minutes or until the internal temperature reaches about 205°F (96°C), indicating it’s fully baked.
  10. Cool and Serve: Remove the bread from the Dutch oven and transfer to a wire rack to cool. You can enjoy it warm or wait until it cools completely for easier slicing.

Notes

  • Read through the entire recipe before starting to understand the steps and timing.
  • Use plastic cling wrap or an airtight cover to prevent the dough from drying out during the long first rise.
  • The dough’s texture will be sticky and shaggy—do not add extra flour to dry it out.
  • Having an instant read thermometer is helpful to ensure the bread is perfectly baked.
  • Do not place the dough in a warm spot during the overnight rise; keep it at room temperature on the counter to develop flavor.
  • The Dutch oven traps steam, which helps create a crispy crust.

Keywords: no knead bread, trail mix bread, artisan bread, easy homemade bread, dried fruit bread, nut bread, Dutch oven bread

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