Ingredients
- 3 1/4 cups (390g) King Arthur Unbleached Bread Flour
- 1 cup (113g) King Arthur Whole Wheat Flour
- 2 teaspoons (12g) salt
- 1/2 teaspoon instant yeast
- 1 3/4 cups (397g) cool water
- 3/4 cup (85g) dried cranberries
- 1/2 cup (85g) golden raisins
- 1 cup (113g) coarsely chopped pecans or walnuts
Instructions
- Weigh your flour; or measure it by gently spooning it into a cup, then sweeping off any excess. Mix the flours, salt, yeast, and water in a large bowl. Stir, then use your hands to bring the sticky dough together, making sure to incorporate all of the flour.
- Work in the fruits and nuts.
- Cover the bowl with plastic wrap and let the dough rest at room temperature overnight, or for at least 8 hours; it’ll become bubbly and rise quite a bit, so use a large bowl.
- Turn the dough out onto a lightly floured surface, and form it into a log or round loaf to fit your 14″ to 15″ long lidded stoneware baker; 9″ x 12″ oval deep casserole dish with cover; or 9″ to 10″ round lidded baking crock.
PDF of the recipe No-Knead Harvest Bread _ King Arthur Baking