Rustic No-Knead Bread

Servings: 22
Prep: 30 minutes
1 hour


Summary:  XXXX

This dense, fruit-and-nut-studded bread is fun to make and good for you!

Wait, bread is good for you?

It can be. The American Institute for Cancer Research includes whole grains among its "Foods That Fight Cancer," and bread recipes like this one, in which half the flours and grains are 100 percent whole grain, are considered important additions to a healthy diet.

Add naturally sweet dried fruits and a flavorful assortment of nuts to that whole-grain goodness and this recipe is bound to be a hit with your family.

Note that the prep time doesn't include the two times you set the dough aside to rise.

Per serving: 149 calories, 4 g total fat (<1 g saturated fat), 27 g carbohydrate, 4 g protein, 2.5 g dietary fiber, 214 mg sodium.

Reprinted with permission from the American Institute for Cancer Research. View more great recipes at


Ingredients:  XXXX

2-1/4 cups white whole-wheat flour or whole-wheat flour
2 cups all-purpose flour
1 cup dried fruit (dried cranberries, raisins, currants, cherries, chopped apricots, chopped dates)
1 cup coarsely chopped nuts (walnuts, pecans, almonds, pistachios)
1 tbsp. cinnamon, optional
2 tsp. salt
1/2 tsp. instant/rapid rise yeast (not active)
1/4 cup honey
1-3/4 to 2 cups water, plus another 1/4 cup


Preparation:  XXXX

  1. In large mixing bowl, stir all ingredients together except the last 1/4 cup of water together until sticky dough forms, about 30 seconds.
  2. If dough is not sticky to touch, add the 1/4 cup of water in 1-tablespoon increments as needed. Dough should be somewhat tacky when touched and loose, known as being shaggy.
  3. Cover bowl with plastic wrap and let dough sit at room temperature (about 70 degrees F) in draft-free spot anywhere from eight to 24 hours. After the first rise, dough surface will be dotted with bubbles and dough will have doubled in size.
  4. Line baking pan with parchment paper or grease pan with oil.
  5. Using your hands, gently fold in sides toward center, like closing box top flaps, then shape dough into a round loaf, similar to a French boule. Dough should feel tight and not completely spring back when poked.
  6. Lift dough from bowl in one piece and place seam-side-down on baking pan.
  7. Cover dough with a dishtowel and let sit for two hours. After the second rise, the dough will be puffy.
  8. Preheat oven to 350 degrees F and make room for the bread by placing the top baking rack in the middle of the oven and the bottom rack on the lowest level.
  9. Add one cup of hot water to a casserole dish and place on the bottom rack for steam while baking.
  10. Bake bread 55-70 minutes.
  11. If you have a cooking thermometer, insert it in the thickest part of loaf. The bread is done when the thermometer reads 205 degrees F. If not using thermometer, tap the bread with your finger. If it sounds hollow, it is done.
  12. Place bread on cooling rack and slice after it has cooled.