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Fruit and nut filled (almost no-knead) Harvest Bread
No mixer required and very little kneading
This Harvest Bread is one of the easiest bread recipes you’ll ever make! It comes out of the oven golden brown and crusty on the outside with a soft and chewy middle, and so darn delicious!
This homemade loaf is loaded with flavor from the dried cranberries, nuts, golden raisins, orange juice and orange zest. It’s not a sweet bread but you’ll enjoy little pops of chewy sweetness from the cranberries and raisins in every bite.
Ingredients needed to make Harvest Bread:
- dried cranberries
- golden raisins
- zest and juice from 1 large orange
- all-purpose flour – or bread flour works well too
- table salt
- instant or rapid-rise yeast
- pecans or walnuts – occasionally walnuts can cause the bread to have a slight purple hue. This does not affect the flavor of the loaf.
- water – tepid or room temperature
- vegetable cooking spray
Equipment needed:
- large Dutch oven with lid, or a clay baker
- firm spatula or wooden spoon
- parchment paper
- plastic wrap
- large mixing bowl
- instant-read thermometer
How to make easy homemade Harvest Bread:
This is a two day project with very little hands on time.
Day one:
- First, combine the cranberries, raisins and fresh orange juice in a small bowl. Cover and microwave then set aside to soften for 15 minutes.
- Drain the fruit, reserving the soaking liquid. Add enough tepid water to make 1 1/2 cups.
- Whisk together the flour and salt. TIP: You can actually kill yeast by mixing it directly with salt. That’s why I always mix the flour and salt together first, then add the yeast. Adding yeast directly to salt may cause it to deactivate or at the very least slow the rise time. Dilute salt by mixing with flour first!
- Next add the yeast, orange zest, nuts and drained fruit. Stir to combine. Add the water mixture and stir with a wooden spoon or firm spatula until all flour is incorporated. Cover the bowl with plastic wrap and leave at room temperature (about 70 degrees F is best) for at least 12 hours or up to 20 hours.
Day 2 – Ready to bake:
- Cut a piece of parchment paper to a 12 inch square. Lay the parchment on a countertop and lightly coat with vegetable cooking spray.
- Turn the dough out onto a well floured, clean work surface. Sprinkle the top of the dough with more flour. Stretch a portion of the dough skyward, then fold over the top of the remaining dough. Turn the dough and repeat a few times, but take care to not over-work.
- Gently shape the dough into a ball by pulling the edges toward the middle and pinch together to seal. Transfer the dough, seam side down, to the prepared parchment. Lightly coat the surface of the dough with vegetable cooking spray.
- Cover the dough with plastic wrap and transfer to a warm, draft-free location. Let the dough rise until doubled in size, about 2 hours.
- Transfer the dough to a large Dutch oven. Place the lid on top and put in a cold oven. Turn the oven on to 425F and bake for 30 minutes. Remove the lid and continue baking until the bread is dark golden brown and the internal temperature reaches 205 to 210 F on an instant-read thermometer.
- Allow the bread to cool on a wire rack before slicing.
TIP: For a good rise, place the dough in a warm location, especially for the second rise. My house is cold in the winter so I use my microwave as a proofing oven. The bread is not exposed to cold drafts and will rise a bit easier. If your house is cold, like mine, you may need a longer second rise.
Can you make this bread without a Dutch oven?
Using a covered Dutch oven to bake this bread is key to achieving a crispy crust. This method traps moisture from the dough and creates steam. It may seem counterintuitive, but steam is what creates that amazing crust.
However, if you don’t have a covered Dutch oven or clay-style baker, you can still make this bread with great results. Form the bread and place on a good quality, heavy weight, light-colored baking pan. Preheat the oven to 450F for at least 30-minutes. Place a pie pan with 1-inch of hot water on the bottom of the oven just before baking the bread.
Bake the bread uncovered until golden brown and done all the way through. The loaf should sound hollow when tapped on the bottom. If it’s browning too quickly, tent with foil.
Can you freeze Harvest Bread?
Harvest Bread freezes well for up to 30 days. Thaw at room temperature or overnight in the refrigerator.
While Harvest Bread is best eaten the day it’s made, it keeps well at room temperature for up to 3 days sealed in an airtight container.
Check out that amazing hole-filled structure!
Bread nerds are happy to tell you how important it is to have a lot of webbing and irregular sized holes in the structure of the bread. It’s also essential to have a crispy crust that’s been baked to dark golden brown perfection.
With very little effort, this loaf achieves all that and delivers amazing flavor, too!
Our favorite ways to serve this terrific Harvest Bread
- Thick sliced and slathered with sweet, creamy butter is a perfect.
- Smear on a little jam or honey and serve with a cup of tea.
- This bread also toasts very well. Brown one side or two, under the broiler or in the toaster, it’s all good!
- Use Harvest Bread to make the best grilled cheese sandwich, ever!
- Our absolute favorite way to enjoy Harvest Bread is with sliced turkey, cheese, lettuce and tomato. Smear a little mayo or honey mustard on the bread to glue it all together. This is a fantastic sandwich you’ll want to make again and again.
- And finally, another terrific sandwich combo includes thin sliced apples, deli turkey, cheese and hot pepper jelly. Brown in a skillet like a grilled cheese, or press like a Panini and serve. Wow!
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Harvest Bread
Equipment
- Covered large Dutch oven
Ingredients
- 1 cup dried cranberries (4 1/2 oz or 130g)
- ¾ cup golden raisins (4oz or 100g)
- zest and juice from 1 orange
- 3 ⅓ cups all-purpose flour, or bread flour (445g)
- 1 ½ teaspoons salt
- ½ teaspoon instant or rapid-rise yeast
- ½ cup chopped pecans or walnuts (50g)
- tepid water
Instructions
- Combine the cranberries, raisins and orange juice in a small bowl. Cover and microwave until steaming, about 1 minute. Set aside until softened, about 15 minutes. Drain the cranberries reserving the orange juice. Add enough room temperature water to the soaking liquid to measure 1 ½ cups.
- In a large bowl whisk together the flour and salt. Add the yeast, orange zest, cranberries, raisins and nuts. Stir to combine. Add the water and stir with a firm spatula or wooden spoon until all flour is incorporated.
- Cover the bowl with plastic wrap and leave at room temperature (about 70°F) for at least 12 or up to 20 hours. The dough is ready when it’s well risen and the surface is a little bubbly.
- Cut a piece of parchment paper to a 12 by 12 square. Lay the parchment on a countertop and lightly coat with vegetable cooking spray.
- Turn the dough out onto a well floured, clean work surface. Sprinkle the top of the dough with more flour. Stretch the dough skyward and fold it over a few times. Don’t overwork the dough.
- Gently shape the dough into a ball by pulling the edges toward the middle. Transfer the dough, seam side down, to the middle of the prepared parchment. Lightly coat the surface of the dough with vegetable cooking spray.
- Lift the dough using the four corners of the parchment and lower it into a large Dutch oven. Cover lightly with plastic wrap and let rise in a warm location until the dough has doubled in size, about 2 hours. Test by gently pressing a finger or knuckle into the dough. If a slight indentation remains, it’s ready.
- Adjust the oven rack to the middle position. Remove the plastic wrap and discard. Lightly dust the top of the dough with flour. Cut a 6-inch long, ½-inch deep slit along the top of the dough. Place the lid on the Dutch oven and put in the cold oven.
- Heat the oven to 450°F and bake the bread for 30 minutes. Start the timer as soon as you put the dough in the cold oven.
- Remove the lid and continue baking for 25 to 35 minutes longer or until the bread is deep golden brown and the internal temperature registers 205° to 210°F on an instant-read thermometer. Tent with foil if needed to prevent over-browning.
- Remove from the pot and transfer to a wire rack. Cool completely before slicing.
Recipe Notes
- Bread is best eaten the day it’s made but will keep at room temperature for several days, well wrapped. Freeze for longer storage.
Tina W
Ok first time making this. The dough smelled warm and yeasty but boy was it super sticky!! I didn’t have raisins ( they seem to be in short supply in stores which is strange) so I used dried cranberries and dried apricots cut up into small pieces. Soaked the cranberries but not the apricots in the oj, the apricots we’re plump enough. Used chopped pecans and sliced almonds. Dough did not rise much after 22hrs so I gave up and moved on. It was then I realized I didn’t have any pots that could go into that hot of an oven as they were either non-stick or I was unsure of the handles being a material that could take that high a heat. I finally split the dough in 2 and put them in earthenware lined with parchment, covered in HD foil and laid a lg cookie sheet on top. Because of the smaller size and not wanting it to burn I only left it for 23 mins covered and then put it down to 425° for 20 more minutes and checked it’s interior temp then but it wasn’t quite to 200° so I did 5min more and another 5 after that till it got to 205°. They tapped hollow and we’re definitely crusty. Let them cool for about an hour then tasted a slice. VERY tasty and dense! I can’t wait for breakfast in the morning!! I’m going to have a few slices toasted since they’re only slightly bigger than a biscotti 😉😋
Tricia Buice
Thanks for the great details Tina. Glad it all worked out. We truly appreciate the feedback.
Linda
Can this bread be made with a shorter rise time – 2-3 hours?
Tricia Buice
Hi Linda. If you want a shorter rise time you will need to add a lot of yeast. I would add at least 2 teaspoons. Let us know how it turns out!
Gwen
CanI use my Kitchenaid mixer to mix the dough? I think I would need to mix the rehydrated fruits in at the end, but I would be using more yeast. It would save me needing to knead the ough by hand and shorten the raising time. I would bake in my cast iron crockpot.
Tricia Buice
Sounds like a plan Gwen. Let us know how it turns out for you. LOVE this bread!
Jaime
Delicious toasted and buttered! I live in FL, so it didn’t turn out perfect. I don’t have temperature of 70°F, 75°F is the lowest temp we can tolerate. I only let it rise for 12 hours, fearful that the room temp was too warm. Would that change how rises the 2nd time? It was the 2nd rise that didn’t really rise, even though I gave it an extra hour. It certainly didn’t double in size. The dough didn’t stretch much “skyward” and broke apart. Maybe my surface had too much flour on it? When dough was in cast iron dutch oven (SO HEAVY!), am I to lightly cover the oven, or just the bread in the oven? When cooked, it took a LONG time to get to 205°F, so the bottom was black, parchment stuck to bread, and the top was very dark brown and pretty hard. I’ve only made bread once before about 40 years ago, so perhaps that is why it didn’t turn out looking like your photos. It ended up being about 2 1/2″ tall – is that normal? The inside was cooked on the top half, but the bottom half was kind of not fully cooked. It is VERY dense & crunchy, but when toasted it’s delicious. Any tips for me? Maybe I should only make it in the winter? Next time I will put it in the microwave for it’s 2nd rise, maybe that would help. Our room temp in kitchen is about 78°F. Is that warm enough for the 2nd rise?
Tricia Buice
Hi Jaime. This dough is not very tall, but should rise properly in a warm location. Do the knuckle test and if the dough does not spring back immediately, it’s ready. The temperature will affect rising, but as long as it’s warm, you’re good to go. It may not take as long if your house is very warm. After the dough rises in the Dutch oven, remove and discard the plastic wrap. Place the lid on the pot and then bake. Place the bread Dutch oven in a COLD oven, then turn it on. Start the timer as soon as you place it in the oven and bake with the lid on for 30 minutes. Remove the lid and bake for 20 to 30 minutes more, or until it’s well browned. Make sure your oven rack is in the middle position. As you can see from the photos, the bread is not as tall as sandwich breads due to the added fruit. Perhaps your Dutch oven is not enameled cast iron? Good luck and thanks so much for the feedback. We love it toasted too but the bread should be somewhat soft when sliced.
Samuel S.
What is you don’t have a Dutch oven? I’m 21 and I have never even heard of one.
Tricia Buice
Hi Samuel. It’s okay if you don’t have a Dutch Oven. These large cast iron pots are great to use for soups on the stove-top, or for stews, roasting and making bread in the oven. The better quality pots can be expensive. However, these essential kitchen tools last forever so it’s usually a lifetime purchase. If you don’t have something like that, try using a deep cast iron skillet or other oven-proof skillet. You can also form the bread into a round and bake on a flat pan. Enjoy!
b
Going to make this for the second time.
First time turned out great!
Love it toasted for breakfast with butter.
Going to try as chicken sandwich.
Love it!
Tricia Buice
Thanks so much B! My husband is absolutely nuts for this bread. We make it often and especially love it as a base for sandwiches. Enjoy!
George
Hi I’m confused on the amount of water to use
Tricia Buice
Hi George. Sorry if the recipe was confusing. In STEP 1 warm the fruit in the orange juice in the microwave. Set the fruit aside for 15 minutes to plump. Next you drain the fruit reserving the orange juice in a measuring cup. Add enough water to the orange juice to measure 1 and 1/2 cups total liquid. Hope that helps!
Val
Just made this bread,,,omg so delicious,,I have some fruit peel left from Christmas so added that in ,in place of the cranberries very nice and easy recipe
Thanks for sharing
Tricia Buice
That’s terrific Val! So glad you tried this recipe. Leftover fruit peel is a terrific substitution for the cranberries. I hope you’ll try this as a sandwich bread, too. What a fantastic lunch!
J E
Is it possible to omit the nuts as I am not suppose to eat any nuts or seeds?
Tricia Buice
Hi Jenn. Yes you can skip the nuts and no other adjustments are needed. If you want, you can add a few more raisins or cranberries. Enjoy!
angiesrecipes
My husband loves bread loaded with nuts and fruits…this is a perfect one for him. Love that golden crust!
angiesrecipes
http://angiesrecipes.blogspot.com
Tricia Buice
Thank you Angie. Hope he loves it as much as we do 🙂