No-Knead Fruit & Nut Bread

Good morning and happy Monday!  I had an amazing and relaxing weekend… thank goodness, I needed it. I spent tons of time in the kitchen working on recipes for you, and caught up on some much-needed sleep.

One goal that I have for some point in the future is to bake all of my own bread. It’s so much more cost-effective and it’s so easy that there’s no reason not to do it. My prior experience with bread baking was limited to dinner rolls and pizza crust, but after having some amazing fruit and nut bread from Whole Foods in London, I knew that I had to find a way to recreate it at home.

My only requirement was that the recipe be easy (and, of course, vegan!) I took a basic no-knead bread recipe that I’ve had sitting around for a while and edited it slightly to make a crusty bread full of raisins and walnuts. This bread is a little dense, perfect for breakfast.

No-Knead Fruit & Nut Bread

Ingredients:

3 C All Purpose Flour

1/4 tsp Instant Yeast

1 tsp Salt

1.5 C Warm Water

1/2 C Raisins

1/2 C Chopped Walnuts

In a mixing bowl, combine the flour, yeast, and salt and stir. Slowly pour in the warm water, stirring continuously. The dough will become very sticky, so use your hands if need be. Once the dough has formed, add the raisins and walnuts and mix in, trying to get them evenly spread throughout the dough.

Cover with a towel or foil and let rise for at least 8 hours.

Once eight hours have passed, form a ball out of the dough on a well-floured surface. You will need a pot with a lid– the lid is important to trap steam, which is needed to form a crisp crust. Also, make sure your cookware is safe at high temperatures– for instance, do not use cookware with plastic handles.

Lightly grease the pot that you are using and lay the dough in the pot. Place the lid on, put the pot in the oven, and set the oven to 450 degrees. You do not need to preheat the oven.

Bake for 30 minutes and remove the lid. Continue to bake without the lid on the pot for 15-25 minutes, until the crust is golden brown. Remove from the oven and let cool completely. I let mine cool overnight.

This bread is dangerous… I ate almost half of it for breakfast.

It has a thick, crispy crust…

…and a dense, chewy center filled with sweet raisins and crunchy walnuts.

This bread takes hardly any active preparation. The dough can be thrown together in minutes. It’s so easy to prep on a Saturday night and then toss in the oven on Sunday morning for fresh bread for breakfast.

It’s delicious topped with vegan cream cheese, jam, or hummus. I see myself making a loaf of this every weekend to enjoy throughout the week.

It would also work with various other combinations of add-ins– I’m excited to try it with extra olive oil and dried rosemary, and with garlic and oregano.

Have a wonderful Monday!

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