This no-knead bread is my new favorite loaf! It’s a dense loaf, with some whole-grain flour, with a touch of sweetness from the chocolate chips and dried cherries. Perfect plain, or toasted with a touch of salted butter!
Like most no-knead breads, it has a long rise time. Just mix the ingredients the night before baking (or early morning), let rise 12 hours. Then shape and let it rise a second time for 2 hours. Pop it in a hot oven, covered, for 20 minutes, then uncover until fully baked.
I used a 9” Cake pan, and covered with an inverted cast-iron skillet. It’s best not to use a cast-iron pan to hold the dough. Some people have had difficulty with an enameled cast-iron as well, so I would recommend a 9” cake or pie pan, and then cover with a large skillet, pot, or an oven-proof bowl.
The baked loaf keeps fresh when wrapped tightly at room temperature. You can also wrap tightly and freeze up to 3 months.
1. I purchase Salted Toasted Pecans for this recipe. But you can toast your own by placing 1 1/2 cups pecan halves on a sheetpan, and baking at 350F until they are nicely toasty, about 6-8 minutes. Watch the carefully so they don’t burn. A good way to tell when they are done is when you can smell their aroma. You don’t need to salt them if you don’t want.
Keywords: No knead, chocolate, whole wheat, pecan, rye flour, loaf, bread, yeast