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!

Wheat Thins


1 ¼ c (5 oz) whole wheat flour [if you swap out the flour types, mind the weight]
1 ½ tbsp sugar (or honey)
½ tsp salt
¼ tsp paprika
4 tbsp butter, cut up
¼ c water
¼ tsp vanilla
salt for topping  optional)


  1. Preheat oven to 400F.
  2. In food processor, combine the whole wheat flour, sugar, salt, paprika and butter.
  3. Pulse for a few times until you get fine crumbs…no bigger than a pea.
  4. Combine water and vanilla and pour over dry mixture (if using honey, and not sugar, you can add it with the water).
  5. Process again for a few seconds until everything is evenly combined. Form a smooth dough of a play dough like consistency. Do not overmix.
  6. Form into a ball and cut into 4 pieces. Cover the rest of the dough as you work so as not to dry it out.
  7. Take one piece of dough and place between parchment paper. Roll dough as thinly as possible close to 1/16-1/8th inch.
  8. Cut crackers using a sharp knife, about 1 1/2 inches square.
  9. Place crackers on a parchment paper or silpat.
  10. Bake crackers until crisp and browned 5-7 minutes ( depending on thickness). You want the crackers to be almost crispy, golden brown when removing them. Let crackers cool in the pan.
  11. Crackers will stay crisp if stored in airtight containers.
  12. Enjoy!