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.
  • If your Dutch oven will fit, raise your oven rack up one notch to lift the bottom of the pot farther away from the heat. But put it back to the center for the last 10 minutes when the lid is off.
  • 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.

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.

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

15 Comments on "No Knead Fruit & Nut Bread"

  1. Geraldine Pierce

    Could this be cooked in a bread pan and if so what size and does the temperature change??

    • Jenny Can Cook

      This recipe needs a Dutch oven and will not work in a bread pan.

  2. Dalila G.

    Hi Jenny! 🙂
    I am definitely making this no-knead bread, sounds like it’ll be a winner in my home.
    I can’t wait for an overnight method….LOL…..need this sooner!
    We LOVE eating bread and the sooner the better. 😀
    I’m going to use cherries and pecans as another choice on bread loaf #2.
    Hubby said to make the first one as original recipe states and then make loaf #2, just to make sure I can do it right….wish me luck!
    Have a nice day Jenny!

  3. Curtis Varble

    Can Splenda be used in place of sugar

  4. Curtis Varble

    When I put the dough in the Dutch oven is the parchment paper underneath the dough or on top. Do I turn it up side down.

  5. 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. 😉

  6. 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.

  7. 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

  8. 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

  9. 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.

  10. Roz Brown

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

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