KA Harvest Bread

No knead bread for cast iron dutch oven.


3 1/4 cups King Arthur Unbleached All-Purpose Flour
1 cup King Arthur 100% Whole Wheat Flour
1.5 teaspoons salt
1 teaspoon instant yeast
2 cups cool water
3/4 cup dried cranberries
1/2 cup golden raisins
1 cup coarsely chopped pecans or walnuts

1 1/2 c water
1 shot whiskey (or amaretto or rum or orange juice)


  1. Mix the flours, salt, yeast, and water in a large bowl. Stir, then use your hands to mix and form a sticky dough.
  2. Work the dough just enough to incorporate all the flour.
  3. [RISE1: 24 hours in covered mixing bowl] Cover the bowl with plastic wrap, and let it rest at room temperature overnight, or for at least 8 hours; it’ll become bubbly and rise quite a bit, so use a large bowl.
  4. Soak raisins and cranberries in 1.5 c water and 1 shot of whiskey. (optional)
  5. Roast walnuts on stove until lightly toasted. (optional)
  6. [THE NEXT DAY] Drain the whiskey from the raisins and cranberries. Add to dough. Roughly chop the walnuts. Add to dough.
  7. Then turn the dough out onto a lightly floured surface, and form it into a log or round loaf to fit your 14″ to 15″ long lidded stoneware baker; 9″ x 12″ oval deep casserole dish with cover; or 9″ to 10″ round lidded baking crock. Place the dough in the lightly greased pan, smooth side up.
  8. [RISE: 2 hours in covered lightly greased mixing bowl] Cover and let rise at room temperature for about 2 hours, until it’s become puffy. It should rise noticeably, but it’s not a real high-riser.
  9. Using a sharp knife or lame, slash the bread in a crosshatch pattern.
  10. Place the lid on the dutch oven, and set the oven temperature to 450°F. Let the dutch oven warm while the oven is preheating.
  11. Take hot dutch oven out of oven, lightly spray with cooking spray (it will smoke), and sprinkle with a little cornmeal. Then put slashed dough into the dutch oven, COVER AND BAKE for 45 to 50 minutes.  THEN REMOVE THE LID and 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.
  12. Remove the bread from the oven, turn out onto a rack, and cool before slicing.
  13. Enjoy!

Autumn Harvest

Bought Burpee seeds in May.

Planted in containers on patio in Miracle Grow soil.

Today – harvest time!

20150920_121244 20150920_121046 20150920_115704 20150920_115551 20150920_115535 20150920_115507 20150920_115427 20150920_115414

Interesting things I learned:

  1. Pickles have thorns.
  2. Lettuce has thorns.
  3. Heirloom seeds aren’t always a good idea.
  4. The packaging is WRONG and plants take much much longer to grow than Burpee said it would.
  5. One person’s “mild” radish is another person’s horseradish.
  6. Vegetables don’t just pop out of the soil easily with a little tug. It takes WORK to get them out.
  7. It matters when you plant stuff (according to Burpee). My “mild and delicate tasting” radishes were strong and very difficult to eat – Burpee said if I had planted in March instead of May, they would have been milder.
  8. Miracle Grow soil is the gold standard.
  9. Most of the Burpee lettuce seeds didn’t come up.
  10. I don’t understand how the plant decided to go to seed when it is supposed to be producing vegetables. I only got three cukes from my picklebush!
  11. One of the Burpee lettuce plants looks like a weed and tastes like a weed. It is not lettuce and should not be sold as lettuce.
  12. You will have thousands of leftover seeds. Label them and use them again next year. I’m going to try to grow a few plants in the house in containers over winter and see how it goes.
  13. None of my veggies were the size that Burpee said they would be. Everything was half to a quarter of the size on the package.
  14. Do you think the problem was the Burpee seeds? Maybe I should have gotten seeds from a local nursery so they would be familiar with the Chicago climate and grow properly.
  15. Veggies (mine at least) grow in a very crooked and sometimes unattractive manner. I don’t know why.