No-knead trail mix bread is a wonderfully satisfying artisan bread that’s chock full of healthy dried fruit and nuts. This easy bread recipe rises on the counter overnight, for a light chewy loaf without any work. You’re going to love it!
No-knead bread – trail mix style!
The no knead method makes homemade bread a whole lot more doable and takes so much of the stress out of making bread from scratch. This one will have your personality stamped all over it because you’ll use the contents of your pantry to customize it to your taste. I used golden raisins and cranberries but you could just as easily use dried cherries, apricots, figs, or currants. As for the nuts, you could get exotic with pistachio, cashew, or hazelnuts. Note: Trader Joes has the best assortment around. You can even use a readymade blend if you like. Just measure out 2 cups and you’re good to go.
what you’ll need:
- bread flour ~ this flour is higher in protein and gluten which makes a light chewy bread.
- all purpose flour ~ mixing all purpose flour with the bread flour results in the perfect protein content.
- salt ~ salt regulates the activity of the yeast, and adds flavor to the bread.
- yeast ~ I use instant yeast, but regular active yeast will work too.
- water ~ cool water for this recipe.
- dried cranberries and golden raisins ~ they add flavor, texture, and sweetness. They plump up nicely during the long rise.
- walnuts and pecans ~ for flavor and crunch.
To each her own, in cooking as in all things…but for me, it’s a no brainer to add in lots of yummy inclusions to a homemade bread dough. I mean, why not?? It only makes the final bread that much more delicious and fun to eat. Every slice is gorgeous, and the toast? Be prepared to be wowed.
this bread recipe rises overnight on the counter
How cool is that, the dough rises on the counter all night while you sleep. You don’t need to find a warm spot for rising, room temperature is best. The beauty of an overnight rise is that you can bake it up the next day with little to no effort. You’re essentially dividing the work (and cleanup) over two days, so it’s not overwhelming at all. You’ll love it.
how does the no knead method work?
The no knead method was popularized by New York baker Jim Lahey. Most bread recipes rely on a kneading stage, which develops and stretches the gluten strands in the dough, creating an elastic dough and a light, chewy bread. The no knead method relies on a longer time for the bread to rise and ferment, and in that time the gluten strands form on their own. It’s a mix it and forget it style of bread making that actually works!
instant yeast vs. active dry yeast: what’s the difference?
You’ll notice this recipe calls for instant yeast. It’s my favorite kind to use because it consistently produces a high rise. Active dry yeast is usually sold in small jars and needs to be kept in the fridge once opened.
- First of all, know that you can use either one, interchangeably, in your recipes that call for yeast.
- Simply put, active yeast is yeast that needs to be ‘activated’ before it will grow (stirring it into warm water first until it starts to foam up.) Instant yeast is ready to roll right out of the packet (just pour the granules right into your flour.)
- To substitute active dry yeast for instant yeast, you’ll want to use a little more than the recipe calls for. Multiply the amount given in the recipe by 1.25.
- To substitute instant yeast for active dry yeast, you’ll want to use a little less than the recipe calls for. Multiply the amount given in the recipe by 0.75.
should you try this bread? YES!
I highly recommend this recipe. It makes a nice big loaf with tons of character. You all know how I love a great toasting bread, and this one delivers. Slice it thick, toast it, and slather with butter. If it’s too thick for your toaster, slide it under the broiler!
The crust is just the way I like it ~ crisp but not too thick or hard. It’s easy to slice, too.
I love how the work (and mess) is spread out over two days, this makes it a really relaxing recipe. And it’s such fun to wake up to a big bowl of risen dough on the counter. If you live in a cold climate, or are baking in winter, this recipe is ideal because you don’t need to hunt down a warm spot for it to rise.
craving more homemade bread?
- Easy Dutch Oven Bread
- Muesli Toasting Bread
- Buckwheat Honey and Caraway Rolls
- Rosemary and Olive No Knead Focaccia
No Knead Trail Mix Bread
Equipment
- a very large mixing bowl
- parchment paper
- Dutch oven, approximately 10 inches diameter
Ingredients
- 390 grams bread flour (this is approximately 3 1/4 cups)
- 113 grams all purpose flour (this is a scant cup)
- 2 tsp salt
- 1 packet instant yeast (2 1/4 teaspoons)
- 1 3/4 cups cool water
- 1/2 cup chopped walnuts
- 1/2 cup chopped pecans
- 1/2 cup golden raisins
- 1/2 cup dried cranberries
Instructions
- Note: read through the recipe first to familiarlize yourself with the steps. In a very large bowl whisk together the flours, salt, and yeast.
- Stir in the cool water to make a sticky, shaggy dough,
- Using clean hands, fold in all the fruit and nuts. Make sure you get them completely incorporated and evenly distributed.
- Cover the dough with plastic cling wrap and put on the counter overnight, or up to 18 hours! Do not put the dough in a warm place, put it right on the counter. Note: be sure to use cling wrap or other airtight wrap because you don't want the surface of your dough to dry out.
- The dough will have become quite puffed and bubbly by the next morning.
- Remove the dough to a lightly floured surface and form it into a nice rounded loaf and place in the center of a large piece of parchment paper (mine is 12×16)
- Place the paper and loaf inside a Dutch oven (my pot is about 10" in diameter.) Cover the pan and let rise in a warm spot for 2 hours. Note: it will puff slightly but it won't rise really high.
- After the bread has risen, make three shallow slashes across the top of the bread with a lame or a very sharp knife. This allows the bread to expand while baking. Put the cover on and place in a COLD oven.
- Set the temperature to 450F and immediately set the timer for 50 minutes. After the timer goes off, remove the lid and bake another 10 minutes, until the internal temperature is 205F, give or take. Note: if you like to make bread be sure you've got an instant read thermometor handy, it allows you to know for sure when your bread is done.
- Remove the bread from the pan and let cool on a rack. You can dive right in while it's warm, or let it cool completely, that's your call.
Notes
Nutrition
Hi Sue!
I am making my second loaf of no knead bread and now I am more familiar withn the recipe and method involved. The overnight rise creates and exciting perfect loaf that you know is going to turn out fantastic.
I have looked at other methods and think that I am so happy that I came across this method at the beginning of my experimenting. I think it will be my preferred method and you can put the ingredients you chose. Today I have made this bread with cheese and so far it looks so good.
I can understand why some recipe calls for heating the Dutch oven to really hot, but I love this method and think it works really good- so why change it?
I am looking forward to this loaf I am making!
OMG this is such an easy receipe compared to all i experienced before !!! And the result is just amazing, the bread is savory, slightly crunchy outside and nicely soft inside.
Thank you so much ?
You’re so welcome 🙂
Thank you for including all of your tips in the printable recipe…very helpful for us novice bakers…
This bread came out delicious, but I have a little story to tell. I followed your recipe and had it all the way to the point of “place in cold oven and turn on to 450”. My oven had only reached about 200 when I heard a crackling. there was a small fire in the oven. I immediately shut off the oven and in about 2-3 minutes the fire finally went out. Once I opened the door, I found the burner element had given out on this 21 year old oven. More sad and worried about my bread, I tried to think what to do. Consulted with a friend about freezing the dough vs another thought to let it cook in the slow cooker, which I had only read about. I opted for the slow cooker. After 2-1/4 hours on low, the bread finally reached near 205F. I was glad I pushed it to that temp as the result was amazing. No browning of course but once cooled it sliced easily and the toaster made it crunchy. A win all around under the circumstances. I can’t wait to have a working oven as I will be making that recipe again soon after.
Hi Sue, so I have a story for you. I love fruitcake. My husband went to the supermarket and came home with what he thought was a fruitcake. Lol I had to laugh and tell him it was a container of the fruit that you put in a fruitcake if you’re making one. I couldn’t stand to waste this so this is what I used in the recipe along with chopped walnuts. The dough is now covered tightly and waiting for the rise to bake tomorrow. Hoe it turns out ok. I’ll let you know.
Ha! Sometimes mistakes turn out to be the best discoveries…fingers crossed.
Hi Sue, the bread came out great with the fruit from fruitcake mix my husband bought! Just wanted to let you know that it worked.
Oh wow, good to know ~ I wasn’t sure what to expect!
If the bread is no sweet enough for your taste add honey to the butter you slather on this delicious bread.
This recipe has just got me so excited! I read through the instructions and was just so pleased when I discovered I need a Dutch oven at least 10#in diameter. I got a Dutch oven for my birthday (no, don’t feel bad for me -I asked for one -a really good one, we all know how expensive they can be!), and so far I have not had a real good chance to use it sinve I work long shifts and just have not had time to use it. THis recipe is everything I love and already have, so no way I am going to miss this opportunity to make this delicious bread.
I just love when I find a recipe that I can get excited about! You do post the most wonderful recipes and I always find great information. Cooking and baking are the most wonderful things in the world and you are indeed inspiration to reinforce my love for them.
Thanks for the wonderful comment Carol, I’m so glad you can break in your Dutch oven with this bread, hope you love it.
Hi again Sue!
Just wanted to add to my comment that I made here yesterday. I made this bread last night and I was so pleased and delighted to see that it rose beautifully- JUST BEAUTIFULLY!! I was sort of preparing myself in case it didn’t work out because I did buy that yeast awhile ago but expiry is not til fall, so I love that platinum instant yeast.
I have never had a great success with yeast goods so now I am so very pleased that this seems to be the answer to my prayers.
ALSO- another first!! I have the bread in oven for the 2 hour rise.I have never used the feature on my oven for bread proof, so I think this will also work amazingly well for this. Fingers crossed. Just hoping that I am able to carry out the rest of the recipe now that it rose so beautifully last night.
Your instructions explain exactly what to do and what to expect. Oh my gosh, I could not ask for better.So I will absolutely be looking for more no knead bread to make. This is way too good to not make more and maybe keep a loaf in freezer if I do not have the time to make one some week.
THanks so much for sharing your expertise and recipes in a way that anyone could understand and carry culinary projects out to perfection! You are remarkable!
I am just writing a follow up to my previous comments.
I have been experimenting with different ingredients using this method of bread. So far the only one that didn’t turn out fantastic was one I made with cocoa powder but it was still not bad. I have made cheese bread, cinnamon raisin, trail mix, and now today i made apple cinnamon and this is by far superior to all my other loaves. I did put approximately 2 tbsp of canola oil in water and coated apple chunks with brown sugar. This was only difference. So it rose to perfection and the smell is out of this world wonderful.
I am so happy to have started making this bread and it really requires such minimal effort for such great results.
My shop list has bread flour right at top of the list so I will not stop making this bread every week now.????
Hi Sue!
This bread looks delicious and it is on my to-do list for this week!
Just one question for you please . . . do you traditionally use table salt or Kosher salt (I use Diamond) in your baked goods?
I’ve already made several of your recipes and most have been ‘to taste’ so all has worked out beautifully! Thank you!
I’m now ready to delve into your breads and buns so I would like to know your preference for these recipes!
I am so happy I found your site and am enjoying discovering your offerings, commentary, and great instruction!
Thank you, Sue, for sharing your talent, creativity, and expertise with your readers!
Happy New Year!
Can I use just all purpose flour??? or even add almond flour??? Looks so yummy!
Can I skip adding nuts without changing the overall success? I’m not a fan of nuts in any baked goods (except pecan pie). Should I add more fruits?
You can just leave the nuts out, or use some healthy seeds to add to the fruit like sunflower, poppy, or flax.