Nov 18, 2014

No Knead Fruit & Nut Bread

Fruit&NutBread_600I love it! I love it! I love it! I’m having so much fun with my no knead breads. I started with the plain one, then I made my 100% whole wheat version. Not long after I did it with kalamata olives and now this! The idea came to me during our trip to Vancouver. We had a fabulous brunch at the hotel and they had a whole wheat fruit & nut loaf that looked so good. Did I mention that I’m a bread person? So I tried a slice and it was fabulous. A few minutes later I went back for more and it was gone! All that was left was the tiny heels… but I took them anyway. Everybody loved this bread. I wondered right away if I could make it at home and would it work with my no knead recipe?

The answer is yes. I made it a few times and had to take a break because I kept eating it – I could not stop myself. Fruit and nut bread is such a great combo, especially for breakfast. So here are some things to know: The oven is very hot and sugar burns easily. The first time I made it, the crust was almost burned so I had a better result with a slightly reduced temperature. I still preheat the Dutch oven to the usual 450 degrees F to get the initial blast of heat but as soon as the bread goes in, I reduce the temperature to 400. The crust still gets a little dark on the bottom but this is the most amazing, slightly sweet bread and it’s so easy to make.

I  make mine with half and half whole wheat and bread flour. I do recommend bread flour but you can use all purpose flour with the whole wheat. This half and half flour mixture ensures a soft loaf but a healthier one with the added fiber. I tried using all whole wheat flour with this sweet loaf but it didn’t work for me. It’s so simple, you just dump everything into a bowl, the flours, walnuts, raisins, sugar, salt, and yeast, and add water.

As with all of my faster no-knead breads, you can also start the dough the night before but using cold water and let the covered mixture stand on the counter top (not in a warm spot) overnight from 8 to 24 hours, and then shape it in the morning and continue. If you’re a bread person like me, you will love this delicious fruit & nut bread. But you may have to challenge yourself to not eat it all in one day. Click here for the recipe. – Jenny Jones

8 Comments on "No Knead Fruit & Nut Bread"

  1. Lori

    Hi Jenny! I made both the faster NO knead regular bread as well as the fruit and nut. Both are so delicious. Thanks. Love the recipes. The fruit and nut one I made using the overnight recipe. With the faster one, I noticed that the dough didn’t rise that much..though the bread still tasted great despite being undercoooked. I will try both again. Soooooo easy!! By the way, can I substitute dried cranberries for the raisins? Do I have to adjust the temperatures? I ran out of raisins. 😉

  2. Magart

    Can I substitute honey for the sugar?

    • Jenny

      I have never used honey but I see some recipes that do. Let us know how it turns out.

  3. Lisa B

    I love your bread recipe! I like experimenting too. I make it with part unbleached & part whole wheat. I added 2 tablespoons of light brown sugar, 1&1/2 tablespoons of cinnamon( I use Penzeys) & 1/2 cup of raisins. Cinnamon- raisin bread! I bake in a ceramic pot with lid so I haven’t had to change the temp

  4. Rhonda

    Oh I’ve got to make this. It looks so good…yum!…btw, I would’ve taken whatever was left of this bread too. I love bread. I’m so much a bread person and this being a no knead bread, I got this and your other no knead breads. I feel the confidence

  5. Marguerite

    Hello Jenny.i have one question. In which step do I add the raisins and the nuts. Do I have to dust them before with flour? Thank you so much for all your receipes. They are FABUJOUS !!!

    • Jenny

      In step one, I noted that everything goes into the bowl except the water (no dusting). But I clarified that step and listed everything that goes in the bowl. Please look again.

  6. Roz Brown

    FABULOUS! Easy and Super-Delicious! I LOVE bread also. Thank you! Adore your recipes, and admire you, Jenny!

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