No-Knead Harvest Bread: the easiest artisan loaf you’ll ever enjoy

You visit a fancy metropolitan bakery. You pay fairly big bucks for a loaf of “artisan bread.”

You think to yourself, “Hmmm, I should be able to make this at home… how hard could it be?”

The answer is – as hard as you make it, given the degree of authenticity you want the loaf to have.

You can build your own starter, and feed it twice daily. Make dough figuring baker’s percentages and proper hydration, then mix and knead it to yield the perfect temperature for yeast growth. You can lovingly shape the loaf using traditional techniques, and bake it in an oven you’ve carefully filled with steam.

And if everything goes right, and you’re a pretty good baker, you’ll have an excellent loaf.

Me, I’m simply not that patient. I can certainly follow the artisan bread process; I’ve done it, it’s interesting, it works.

But most days, I’ll trade taste for classic preparation methods, thanks anyway. If you feel the same – read on.

No-knead bread is the easiest way for novices to get into bread baking. And the simplest way for any of us to enjoy yeast bread without investing a whole lot of prep time.

As its name implies, one of yeast bread’s basic challenges – knowing how to knead – is removed. Whether you’re making a soft cheddar soda bread, crackly-crusted white bread, or any number of other tasty no-knead loaves, you’ll expend a minimum of effort for a maximum bread experience.

How does this work? Don’t you HAVE to knead yeast bread?

As it turns out – no. Just the simple passage of time, paired with a stickier than normal dough, will develop enough gluten to produce bread with body, crackly-crisp crust, and great texture. To say nothing of wonderful flavor.

Five years ago next month, The New York Times’ Mark Bittman introduced the world at large to no-knead breads, riffing on the method Jim Lahey was using at his (NYC) Sullivan Street Bakery.

Authors Jeff Hertzberg and Zoe Francois took things a few steps further with their seminal Artisan Bread in Five Minutes a Day.

And many of us have embraced “no need to knead” for lots of our loaves ever since.

Are you a wannabe bread baker? Or simply someone – anyone – who wants delicious bread with a minimum of effort?

Then this dense, chewy, fruit-and-nut-packed No-Knead Harvest Bread is for you.

Place the following in a mixing bowl:

3 1/4 cups (13 3/4 ounces) Lancelot Hi-Gluten Flour or King Arthur Unbleached All-Purpose Flour
1 cup (4 ounces) King Arthur Premium Whole Wheat Flour or King Arthur White Whole Wheat Flour
2 teaspoons salt
1/2 teaspoon instant yeast
1 3/4 cups cool water

Mix until well combined. No knead to need, simply mix until there’s no dry flour showing; then add the following:

3/4 cup dried cranberries
1/2 cup golden raisins
1 cup coarsely chopped pecans or walnuts

Cover the bowl with plastic wrap, and let the dough rest at room temperature overnight, or for at least 8 hours.

It’ll become bubbly and rise quite a bit.

When you pull some dough away form the side of the bowl, you’ll see the gluten that’s formed – even without kneading.

What’s up with that? Don’t you have to knead yeast dough to “develop” it, to create and strengthen its gluten?

Actually, you don’t. Yeast dough will develop its own gluten as it ferments (rises), so long as you give it sufficient time – which is the secret behind no-knead breads. No kneading, but lots of slow rising – sometimes for days, in the fridge.

Turn the sticky dough out onto a well-floured work surface.

A silicone rolling mat is helpful here; not only is the dough easier to work with, it’s simple to pick up the mat afterwards, dump off any excess flour, and simply rinse it clean.

Try picking up and dusting off your wooden table or granite countertop!

Gently form the dough into a log or round loaf to fit your 14″ to 15″ long lidded stoneware baker; or 9″ to 10″ round lidded baking crock.

Lightly grease the pan you’ve chosen. Place the dough in the prepared pan. Cover and let rise at room temperature for about 1 to 2 hours, until it’s become puffy.

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

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

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 205°F.

Remove the bread from the oven, and turn it out onto a rack.

Cool completely before slicing. Store leftovers, well-wrapped for several days at room temperature; freeze for longer storage.

Notice the slight purple cast to the bread? That’s from the walnuts; there’s something about walnuts’ acidity that reacts with any alkalinity in the bread and changes its color. If I’d used pecans, it’d be creamier-looking. It’s a little off-putting, appearance-wise. But don’t worry; the bread doesn’t taste “purple” – its flavor is strictly golden!

Bonus: If you don’t eat the entire loaf before it starts to get stale, cut thin slices and make these irresistible Sparkling Harvest Crisps.

Read, bake, and review (please) our recipe for No-Knead Harvest Bread.

Print just the recipe.

PJ Hamel

PJ Hamel grew up in New England, graduated from Brown University, and was a Maine journalist before joining King Arthur Flour in 1990. PJ bakes and writes from her home on Cape Cod, where she enjoys beach-walking, her husband, two dogs, and really good food!


  1. Barbara

    How could I adapt this to use sourdough starter? Would it change rising time and can I do it without yeast? Thanks!

    1. The Baker's Hotline

      Hi there, Barbara! To make this recipe with sourdough starter, you’ll have to do a bit of experimenting. If you’re not up for that we’d suggest trying out our Nutty-Fruity Sourdough recipe. To experiment with making the No-Knead Harvest Bread recipe naturally leavened, we’d suggest adding 1 cup of starter (227 grams) and removing 1/2 cup of flour and 1/2 cup water from the recipe. We think that replacing the High-Gluten or All-Purpose Flour with Bread Flour will give you better results. Also, you’ll want to follow the time frame and steps from our No-Knead Sourdough Bread recipe, as that recipe has less time at room temperature so it will be less likely to over ferment. Our other concern is that this loaf won’t rise very much after coming out of the fridge so it may be a little on the short side. Best of luck and happy experimenting! Morgan@KAF

    1. The Baker's Hotline

      Bobbi, if you visit the recipe itself, the nutritional information is available at an orange link in the “At a Glance” box on the right-hand side of the page. Happy baking! Kat@KAF

    1. The Baker's Hotline

      Hi Rose! For best results, we’d recommend still baking this loaf in something with sides, like a couple of regular loaf pans. (This makes a lot of dough so it will likely make 2 loaves if not using a pan like this.) Because it’s a no-knead bread it doesn’t have the strongest gluten structure. Were you to bake it on a flat sheet tray it would spread out and be quite flat. (Still delicious though!) The crust won’t be as crisp and the loaf likely won’t rise as high without being in something with a lid. The bake time should be fairly similar, but check 10 minutes early to be safe. You’ll know it’s done for sure when the internal temperature of the loaf reads 205°F on a digital thermometer. Happy baking! Annabelle@KAF

  2. Louise

    This is my next baking project. Whenever I visit friends in Florida, I make sure I pick up a loaf of its “Breakfast Bread” which incorporates about 2 cups of mixed fruits and nuts. It is wonderful with a “schmear” of full-fat yogurt, preferably thick and creamy. Oh my, time to bake the bread. Thank you!

  3. Stacey Meyer

    HI! I want to make this yummy bread for Thanksgiving but I don’t have a crockery loaf pan with a cover like what you show here. The closest I have would be a Le Creuset covered Dutch oven. Would that work for a round loaf? Thank you!

    1. The Baker's Hotline

      Your Le Creuset Dutch oven will be perfect (assuming it’s oven-safe; you may want to check the maximum temperature of the pot before baking). Sometimes the handles on Le Creuset Dutch oven lids are not oven-safe, so double-check before popping it into the oven. Happy baking! Kye@KAF

  4. Meg S

    Not understanding putting the loaf into a cold oven. Jim Lahey instructs placing the dutch oven, for example, into a preheating oven, and then carefully plopping the dough (after 2nd rise) into the blazing hot pot, cover, and then into the blazing oven… lowering it to 375-400.
    I have done this and it works well.
    Please explain how a cold oven works? Thanks much. Meg

  5. Julia Edwards

    How is the yeast not deactivated when adding it with the salt in the beginning of the recipe? Am I wrong that salt can kill yeast?

    1. The Baker's Hotline

      We’ve done some experimenting with this in our test kitchen, as well as in our bakery and we’ve found that the salt doesn’t deactivate the yeast when they’re mixed together with the dry ingredients. In side-by-side comparisons, there’s very little (to no) difference between loaves made by mixing the salt in with the yeast and keeping them separate. You might want to give this a try in your kitchen if you’re curious! Kye@KAF

Post a comment

Your email address will not be published. Required fields are marked *