SueDelicious Cookings: No Knead Bread - Cranberry Walnut Wheat Bread

Kneading dough is a labor-intense task that doesn't always guarantee 100% satisfactory results. When I first discovered the no knead bread making method, it was such a great surprise to me.

I was skeptical at first, but this recipe has never failed to produce delicious results. All you need is a casserole dish and the following ingredients:

1. 330 g bread flour

2. 60 g whole wheat flour

3. ¼ teaspoon salt

4. 1 teaspoon Active Dry Yeast

5. 10 sugar

6. 330 g ice-cold water

7. 30 g dried cranberry

8. 60 g chopped walnuts

Directions:
1. Combine the bread flour, wheat flour, salt, yeast, and sugar in a mixing bowl. Add in water and mix with hand or a dough whisk. Very wet dough is formed when dry ingredients are completely incorporated with water.
2. Add dried cranberry and chopped walnut, and fold in with a rubber spatula.
3. Cover the mixing bowl with a plastic bag and seal the opening. Let it sit in room temperature for 12-16 hours (no more than 20 hours). At the end of the rising period, the dough is filled with big bubbles and great sweet fragrance.
4. Transfer the dough onto a well-floured surface, dust some more bread flour on the dough, pat the dough or roll with a rolling pin to make flat oblong dough (about 1 cm thick).
5. Fold the dough at one-third to center from both sides of the long end, and fold it in half, dust some more whole wheat flour on the dough, cover loosely with a saran wrap and let it rest for 15 minutes.
6. Shape the dough into a round dough and transfer to a well floured (whole wheat flour) cloth (or into a well floured mixing bowl). Cover with towel and let rise about 1-1/2 hours.
7. When the dough has risen for 1 hour, preheat oven with covered casserole dish in it to Fahrenheit 430 degrees.
8. Transfer the risen dough into the casserole dish, and bake with lid covered for 30 minutes.
9. Remove cover; bake for another 8-10 minutes.
10. Let cool completely on rack.