No-knead bread with raisins, walnuts and apples
Today I would like to tempt you with the recipe for no-knead bread with raisins, walnuts and apples. Absolutely delicious. An autumn bread, often called harvest bread. This very simple no-knead method allows you to have an amazing homemade bread with very little effort and few steps. In this recipe I used rye flour that goes perfectly with this bread’s flavour but if you can’t get it you can add another type of flour such as whole wheat flour. This bread is moist and obviously slightly sweet thanks to the addition of fruit. It goes perfectly with aged cheeses and a glass of red wine.
Delicious no-knead bread with raisins, walnuts and apples. Autumn harvest bread.
- 400 g strong bread flour
- 100 g rye or wholemeal flour
- 1/2 (half) teaspoon active dry yeast
- 400 ml water
- 80 g raisins
- 80 g walnuts
- 160 g diced apples
- 50 ml (or less) water
- 2 teaspoons of salt
- Read instructions below.
- If you have any questions about this recipe contact me in the comments below or on my social channels. If you have tried this recipe and would like to evaluate it, press the stars above or let me know me why you didn’t like it in the comments.
8 hours waiting time.
Instructions No-knead bread with raisins, walnuts and apples
The previous evening, take a rather large bowl. Add the two flours, half a teaspoon of active dry yeast and 400 ml of water.
Stir quickly just to mix all the ingredients then add walnuts, raisins and diced apples. Then mix two teaspoons of salt with 50 ml of water (or less, depends on humidity of your flour) and add it to the dough. Stir with a spoon for two minutes, then cover with plastic wrap or a cotton cloth and let rise at room temperature for at least 8 hours.
The next morning the dough should be puffy and full of bubbles.
Deflate it then take a flap of the dough and stretch it outwards and then fold it towards the center. Continue in the same way for a couple of times to give a bit of tension to the very soft dough. Cover a bowl with baking paper and transfer the bread into it. Sprinkle the surface with some flour or durum wheat flour. Let rise for another two hours or until the volume is doubled.
The rising times are approximate, it can take more or less time depending on the temperature of the environment, the freshness of the yeast, the strength of the flour and other factors not related to the recipe.
The baking method
For this recipe I used baking in a cast iron pot with a lid. You can use any pot that is suitable for the oven: cast iron, steel or glass. It is important that your pot have a lid. Alternatively, cook directly on the preheated oven tray.
Preheat the oven to 250 °C leaving the pot in it. Once the temperature is reached, lower it to 220 °C. Carefully remove the pan from the oven and fill it with the bread while kholding the parchment paper. Bake for 30 minutes with the lid on, then 20 minutes with the uncovered pot (50 min on the baking tray).
Once the bread is ready, and it has filled your house with a delicious smell of apples and homemade baked bread, remove it from the oven and let it cool down completely before serving.
lot of love. B.
p.s. If you are looking for another recipe for no-knead type bread try: No Knead Bread – baked in glass casserole.