Cranberry Golden Raisin Wheat Bread

I have made this no-knead bread three times now. With a thick, chewy crust and a crumb dense with golden raisins and dried cranberries, this bread is spectacular toasted with cream cheese.

Cranberry Golden Raisin Wheat Bread
adapted from King Arthur’s Harvest Bread

13.75 ounces all purpose flour (King Arthur’s all-purpose, or use bread flour)
4 ounces King Arthur’s white whole wheat flour
1 1/2 tsp. kosher salt
1 1/2 tsp. yeast
14 ounces water
3.25 ounces golden raisins
3.25  ounces dried cranberries

Combine (just stir together to make a wet dough). Let rise, covered, for a couple of hours. Fold/knead a bit. Let rise another couple of hours. Put in the refrigerator and rise overnight (use lidded container).  Shape two oval loaves (dust surface of dough before shaping). Let rise for an hour and a half, covered (spray with oil before letting rise). Brush with water, slash with bread knife (on slash down the center or three slashes on the side, about 1/4″ deep). Bake, covered with foil, for about an hour at 450 degrees. Uncover for the last five minutes of baking.

 

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4 Responses to “Cranberry Golden Raisin Wheat Bread”

  1. Rivki Locker Says:

    This looks lovely. LOVE, LOVE, LOVE that it’s no knead. Definitely bookmarking this to try sometime soon.

  2. overtimecook Says:

    Looks delicious! I’m not into cranberries- think I can leave them out? Or should I sub extra raisins?

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