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Bread, No-Knead Harvest (Sparkling Harvest Crisps)

Make Bread, No-Knead Harvest (Sparkling Harvest Crisps) at home with Unbleached All Purpose Flour, Whole Wheat Flour, Arthur White Whole Wheat Flour, Salt, and Instant Yeast. Serves 12. Keep it handy for the next time you cook it.

Illustrative photo

Ingredients

• 3 1/4 cup
• 1 cup
• Arthur White Whole Wheat Flour
• 2 tsp
• 1/2 tsp
• 1 3/4 cup
• 3/4 cup
• 1/2 cup
• 1 cup
• Hands On Time
• 15
• Baking Time
• 50
• Total Time
• 1

Method (preview)

1. 1

   In the fruit and nuts.

2. 2

   Cover the bowl with plastic wrap, and let it rest at room temperature overnight, or for at least 8 hours; it'll become bubbly and rise quite a bit, so use a large bowl.

3. 3

   Turn the dough out onto a lightly floured surface, and form it into a log or round loaf to fit your 14" to 15" long lidded stoneware baker; 9" x 12" oval deep casserole dish with cover; or 9" to 10" round lidded baking crock.

4. 4

   Place the dough in the lightly greased pan, smooth side up.

5. 5

   Cover and let rise at room temperature for about 2 hours, until it's become puffy.

6. 6

   It should rise noticeably, but it's not a real high-riser.

7. 7

   Place the lid on the pan, and put the bread in the cold oven. Set the oven temperature to 450F.

8. 8

   Bake the bread for 45 to 50 minutes, then remove the lid and continue to bake for another 5 to 15 minutes, until it's deep brown in color, and an instant-read thermometer inserted into the center registers about 205F.

9. 9

   Remove the bread from the oven, turn out onto a rack, and cool before slicing.

10. 10

    "This dense, chewy artisan bread features cranberries, raisins, and walnuts."

11. 11

    Lean Meat; 1/2 Fruit; 1 Fat.

12. 12

    For the best crust, bake in a ceramic bread crock, or a covered clay baker.