Celebrate the flavors of fall with this delightful Harvest Bread, loaded with dried cranberries, golden raisins, and crunchy nuts. This rustic bread brings a touch of sweetness with a hint of citrus from fresh orange zest and juice. It’s perfect for autumn gatherings, holiday meals, or even as a cozy breakfast treat. With a chewy crust and soft interior, this bread is easy to make and brings warmth and heartiness to any occasion.
Ingredients
- Dried Fruits & Citrus:
- 1 cup dried cranberries (4 1/2 oz or 130g)
- ¾ cup golden raisins (4 oz or 100g)
- Zest and juice of 1 orange
- Dry Ingredients:
- 3 ⅓ cups all-purpose or bread flour (445g)
- 1 ½ teaspoons salt
- ½ teaspoon instant or rapid-rise yeast
- Nuts & Water:
- ½ cup chopped pecans or walnuts (50g)
- 1 ½ cups tepid water
Instructions
- Prepare the Fruit Mixture: In a small bowl, combine the dried cranberries, golden raisins, orange zest, and orange juice. Set aside to let the fruit absorb the juice and soften slightly.
- Mix the Dough: In a large mixing bowl, whisk together the flour, salt, and yeast. Stir in the chopped nuts along with the dried fruit blend, making sure to include any leftover liquid.Pour in the tepid water, mixing until a rough dough forms. The dough will be sticky and shaggy, which is ideal for a rustic loaf.
- First Rise (Bulk Fermentation): Cover the bowl with plastic wrap or a clean kitchen towel and let it rise at room temperature for about 2-3 hours, or until the dough has doubled in size.
- Shape the Dough: Lightly flour a work surface and turn the dough out onto it. Carefully form the dough into either a round or oval shape, handling it gently to preserve its rise. Place the shaped dough onto a piece of parchment paper, seam-side down. Cover it with a kitchen towel and let it rest for 30-45 minutes.
- Preheat the Oven: While the dough is resting, preheat your oven to 450°F (230°C). Place a Dutch oven or heavy lidded pot inside the oven to heat up as well.
- Bake the Bread: Carefully remove the preheated Dutch oven from the oven. Lift the dough with the parchment paper and transfer it into the preheated Dutch oven. Cover with the lid and bake for 30 minutes. After 30 minutes, remove the lid and bake for an additional 15 minutes, or until the crust is golden brown and the bread sounds hollow when tapped.
- Cool and Serve: Transfer the bread to a wire rack and allow it to cool completely before slicing. Enjoy this Harvest Bread fresh, or toast it with a little butter for a cozy, warming treat.
Conclusion:
This Harvest Bread is a delightful way to enjoy the bounty of autumn flavors with its blend of dried cranberries, golden raisins, and nuts, all highlighted by a touch of fresh orange. With a beautiful crust and soft, flavorful crumb, it’s the perfect bread to serve with a spread of butter, honey, or even alongside a cheese board. This easy-to-make bread brings a taste of fall to your table, making any meal feel special.
Harvest Bread with Dried Fruits and Nuts: A Perfect Fall Loaf
A rustic, hearty bread filled with dried fruits,nuts, and orange zest—ideal for fall gatherings or cozy mornings.
Ingredients
Dried Fruits & Citrus:
- 1 cup dried cranberries 4 1/2 oz or 130g
- ¾ cup golden raisins 4 oz or 100g
- Zest and juice of 1 orange
Dry Ingredients:
- 3 ⅓ cups all-purpose or bread flour 445g
- 1 ½ teaspoons salt
- ½ teaspoon instant or rapid-rise yeast
Nuts & Water:
- ½ cup chopped pecans or walnuts 50g
- 1 ½ cups tepid water
Instructions
- Prepare the Fruit Mixture: In a small bowl, combine the dried cranberries, golden raisins, orange zest, and orange juice. Set aside to let the fruit absorb the juice and soften slightly.
- Mix the Dough: In a large mixing bowl, whisk together the flour, salt, and yeast. Stir in the chopped nuts along with the dried fruit blend, making sure to include any leftover liquid. Pour in the tepid water, mixing until a rough dough forms. The dough will be sticky and shaggy, which is ideal for a rustic loaf.
- First Rise (Bulk Fermentation): Cover the bowl with plastic wrap or a clean kitchen towel and let it rise at room temperature for about 2-3 hours, or until the dough has doubled in size.
- Shape the Dough: Lightly flour a work surface and turn the dough out onto it. Carefully form the dough into either a round or oval shape, handling it gently to preserve its rise. Place the shaped dough onto a piece of parchment paper, seam-side down. Cover it with a kitchen towel and let it rest for 30-45 minutes.
- Preheat the Oven: While the dough is resting, preheat your oven to 450°F (230°C). Place a Dutch oven or heavy lidded pot inside the oven to heat up as well.
- Bake the Bread: Carefully remove the preheated Dutch oven from the oven. Lift the dough with the parchment paper and transfer it into the preheated Dutch oven. Cover with the lid and bake for 30 minutes. After 30 minutes, remove the lid and bake for an additional 15 minutes, or until the crust is golden brown and the bread sounds hollow when tapped.
- Cool and Serve: Transfer the bread to a wire rack and allow it to cool completely before slicing. Enjoy this Harvest Bread fresh, or toast it with a little butter for a cozy, warming treat.