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No Knead Fruit and Nut Bread

No Knead Fruit & Nut Bread

No Knead Fruit & Nut Bread

If you don’t want whole wheat you can make this with only bread flour or all purpose flour. I like to use red and yellow raisins for color. Be sure to reduce the heat in step 6 or the sugar will cause the crust to burn. Always aerate your flour before measuring. (For the overnight method, simply switch to COOL water and let the dough rest overnight on the counter top for 10 to 12 hours). - Jenny Jones

Prep Time: 5 minutes

Cook Time: 40 minutes

Total Time: 4 hours, 25 minutes

Makes: One loaf

No Knead Fruit & Nut Bread

Ingredients:

  • 1 1/2 cups whole wheat flour
  • 1 1/2 cups bread flour (or all purpose flour)
  • 1/2 cup diced walnuts
  • 1/2 to 2/3 cup raisins
  • 3 Tablespoons sugar (or 4 Tbsp. for a sweeter bread)
  • 1 teaspoon salt
  • 1/4 teaspoon yeast (instant or active dry)

  • 1 1/2 cups very warm water
  • about 2 Tablespoons extra flour for shaping

Instructions:

  1. Combine flours, walnuts, raisins, sugar, salt & yeast in a large bowl. Stir in water until it’s well combined.
  2. Cover with plastic wrap and let stand at room temperature for 3 hours.
  3. After 3 hours dough will become puffy and dotted with bubbles. Transfer to a well-floured surface and sprinkle dough with a little flour. Using a scraper fold dough over 10-12 times & shape into a rough ball.
  4. Place in a parchment paper-lined bowl and cover with a towel. Let stand on counter top for about 35 minutes.
  5. Meantime, place a 3 to 5-qt Dutch oven with lid in a cold oven and preheat to 450° F. My oven takes 35 minutes to reach 450°.
  6. When oven reaches 450°, carefully, using oven gloves, lift the parchment paper and dough from the bowl and place gently into the hot pot. (parchment paper goes in the pot too) Cover and return to oven and immediately REDUCE HEAT TO 400° F. Bake for 30 minutes.
  7. After 30 minutes, remove lid and parchment paper. Return, uncovered, to oven and bake about 10 more minutes.

Notes: For more on this recipe in my blog click here.

45 Comments on "No Knead Fruit & Nut Bread"

  1. Lori

    Hi Jenny! This is my 3rd one in 2 days. Two fruit and nut (second one with cranberries instead of raisins, as I ran out). The first bread was your faster no knead one. I can’t wait to try this one!! Love your videos…..you’re so happy!

  2. Julie

    I baked this bread but in rolls form this morning and oh, it was incredibly delicious again! I fed my family and boss and they loved the bread! We all had t for lunch- sooo satisfying! I got the roll idea from Jenny’s crusty roll recipe- Thank you Jenny! You’re wonderful!

  3. Jorma huhtala

    Hyvää tuli pataleivästä ,hedelmiä ja pähkinöitä joukkoon!

  4. Martha

    How long should we wait before cutting the bread once it’s out of the oven? I just made it..followed the recipe exactly but couldn’t wait to try it and cut into it the bread right away…it doesn’t seem quite cooked. Any thoughts?

    • Jenny

      Bread continues to cook inside after it’s removed from the oven so next time, let it cool before cutting… at least 20 minutes but even longer is better.

    • Julie

      I am always so excited I cannot wait to cut my bread or break it open too. Although it doesn’t look cooked, it is always cooked enough that my family and I eat Delicious Jenny Bread immediately all the time, we’ve never had problems with our stomachs:) Once again, thank you very much, Jenny! Xoxo

  5. Peggy

    Dear Jenny, I am new to this no knead bread and today I tried this recipe. I preheat my oven for over an hour yet it would not reached 450 F, it was only 420 F. I have this oven for more than 10 years and have never heated it higher than 350F. Everything stage of preparation went well until this. So I still put the bread in but unfortunately it stuck to the parchment paper and wasn’t cooked through and didn’t rise like yours.
    I then tried using the fan in the oven and lo and behold, it could reach 450F easily!
    I wonder if anyone needed to use the fan mode in order to reach the required temperature like mine? My oven is an Italian brand, Ariston.
    Any helpful tips would be much appreciated , thanks!

  6. Jerry

    Fantastic-Superb-Delicious-Easy to make-healthy sweet treat, we love it. I did use cranberries instead of raisins and it is wonderful. Thank you again. Can you please please please give us a rye bread recipe. Easter is coming and it would be great to have homemade rye bread in the Easter baskets we take to church for the blessing on Easter Saturday,which is a long time tradition in our family. Hope you have a very happy Easter.

  7. HunnyBadgr

    Amazing bread… So good we have for dessert, I add 2 tsp cinnamon. And use raw sugar. Took to work next day and someone said they’d pay me to make them another loaf. Thank you Jenny!

  8. Hilda Maia

    Hi, Jenny
    Have been making the no knead rolls and they come out delicious. This one, though, needs only 35 minutes standing before going into the oven?
    Thank you for sharing, Jenny, love the way you talk.

    • Hilda Maia

      Hi again, Jenny
      Now, after the baking! I didn’t add the nuts (I wanted it to stand while I was out and was in such a hurry) but added raisins and cranberries. I let the dough stand about 5 hours + 1 1/2 hours after I put it in the tray – no dutch oven 🙁
      The smell that came from the oven was delicious – as is the bread!! The dough has such wonderful texture!
      Thank you for sharing!!

  9. Jeanne

    Made this bread yesterday, but added Ocean Spray dried cranberries, instead of raisins and pecans. I had so much fun and the bread is fabulous. Thank you so much for your recipes. We’ll be trying the white and wheat bread cast iron pot recipes soon.

  10. Tracy Sparks

    Instead of sugar, can I use maple syrup?

    • Jenny

      I’m sorry I have no idea but I guess you could try…

  11. Lisa B

    I have a set of ceramic (stoneware) open bakers & covered bakers from Rachael Ray that are oven safe to 500 degrees. They work very well for this type of bread. I’ve used the shallow open Baker( no lid) & it worked great! The set I have is from Rachael Ray Cucina line. They are beautiful!

    • Jenny

      Thanks for sharing this because not everyone has a Dutch oven.

  12. Josiane

    Love, love your recipes and your foolishness Jenny! Keep up the great work, we love ya! Thanks for the great recipes!

  13. Dianne

    Love this bread recipe…. I’ve been making two a week since I found your recipe… Just love it…..

  14. Yol E.

    I do not have a dutch oven :-(. Any suggestion?
    I’m a newbie in baking and i have been enjoying your site and videos. Thanks for sharing!

    • Jenny

      I have only used an enameled cast iron pot (dutch oven) so I can’t speak from experience. I know that the pot has to be oven-safe to 450 degrees F and the lid must have oven-proof handles. You could look around the internet to see what anyone else has used since this type of no-knead baking is getting really popular.

      • Alex from Toronto!

        Before buying a dutch oven, I used a glass casserole dish that had a lid and found it worked well. I still use the glass one when I bake multiple breads at once so it’s a pretty decent substitute.
        Hope that helps!

      • Teri london

        Hi everyone, I love no knead bread, this is a really good recipe, especially when you have weekend guests and want to impress!
        For those of you who don’t have Dutch ovens and want to try before you buy, I have successfully used Pyrex casserole dishes of various sizes with no problems at all. Just be careful when you take out of the oven. Do not put down on a cold marble worktop saver or similar. Put onto a folded tea towel, the temperature change is the only thing that could cause you trouble with the Pyrex.
        Have fun!

        • Jenny

          Thank you for sharing this because so many people ask about other options.

    • Ally

      I use a big stainless steel pot and the loaves turn out great every time.

  15. Colorado Carol

    Jenny, thank you for the great recipe. I took some “cook’s license” and used 1 1/2 tsp salt and 1/2 tsp yeast, 1/3 cup raisins and 1/3 cup chopped dried apricots as well as the toasted walnuts. Then I let it sit about 15 hours. I shaped it and let it rise for two more hours before baking. It is about an inch taller than your picture. Very delicious!

  16. Joan in Texas

    Just ‘found’ jenneycancook!!!
    Use to watch your great TV program.
    Good to know you are doing well.
    Loved your program . . . Love your cooking site.
    Eager to try your great recipes, they look and sound wonderful.

  17. Kuba Przedzienkowski

    Made this bread today. Was skeptical about the 1/4 tsp yeast. It did not rise much but high enough. Baked per directions. Crust was nice and crisp and the inside soft. Was about 3″ tall in a round loaf. Used pecans and golden raisins. Great taste.

  18. Diva

    Hello Jenny, this recipe is great! I wonder if I can replace the warm water with warm milk to make the bread more ‘milky’?

    • Jenny

      I have only used water so I don’t know. I can only suggest you search the internet to see if anyone has made a no knead bread with milk.

  19. Patricia Williams

    I love your site!I I have many years of bakery experience making breads ,sweets of all sorts and always trying other ideas out there.Keepupthegoodwork,I am hooked on you!

  20. cindee

    What size dutch oven did you use?

    • Jenny

      Mine is a about 10 1/4 inches across the top and 9 inches across the bottom.

  21. Verna

    i’m so glad I opened your e-mail Jenny and saw this delicious bread I plan to make but don’t have a dutch oven so what can I use/Please answer soon.

    • Jenny

      I have only made mine in a Dutch oven and do not know what else would work. It has to be something with oven-safe handles & lid and it has to be able to withstand this very high heat. I did not invent this method so you might be able to find some other information on alternate pots online.

  22. Rhonda Davis

    This has become my all-time, go-to sweet bread recipe. I included dark and golden raisins, dried cranberries, chopped dried apricots, and chopped walnuts. First time was perfection. Dense, delicious, heavenly texture, and chewy. No need to have other recipes – this one fills the bill. Thank you for the time it took to perform the trial and error, practice makes perfect. This bread is a No Knead Miracle Bread!

  23. megan

    me and my dad loved this recipe!
    and i love your blog!
    and was wondering what blog platform do you use,
    as i would love to start a blog!
    thank you!

    • Jenny

      I use WordPress for my blog. And I’m glad you liked my bread…

  24. Brenda Dumont

    Dear Jenny,
    I stumbled across your website yesterday and just love it!! You are too cute and I find myself laughing at some of your comments (like the one you made before starting the spaghetti and meatball recipe)!
    I want to try the flour tortillas tonight. I have never thought of using the oil instread of Crisco so that will be a challenge..and the spaghetti and meatballs…then the cabbage rolls!! Yum!
    Have a great holiday! Oh, yes, I want to make the Mexican Wedding cookies, too, and the granola bars/granola….the list goes on and on..

  25. Keith Israel Sr.

    Can’t wait to make it for my wife and I. We are going to celebrate 45 years of marriage. I’m the luckiest guy in the world! We married when we were both 17 years old and we made it through the tough times and I love her more than anything in the world and we had two wonderful sons and 5 wonderful grandchildren. The Lord has Bless us very much!

  26. Darlene Batwinski

    Thank you. Can’t wait to try this one out!

  27. willi

    Wonder if I can use almond flour for low carb version.

  28. Roz Brown

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

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