This dense, chewy artisan bread, made with organic flour, features cranberries, raisins, and nuts. It makes great sandwiches and wonderful toast but is also superb simply enjoyed plain, with perhaps a smear of butter.
Weigh your flour; or measure it by gently spooning it into a cup, then sweeping off any excess. Mix the flours, salt, yeast, and water in a large bowl. Stir, then use your hands to mix and form a sticky dough.
Work the dough just enough to incorporate all the flour, then work in the fruit and nuts.
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.
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 1/2" round lidded baking crock. Lightly grease your pan of choice.
Place the dough in the prepared pan, smooth side up.
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.
Using a sharp knife or lame, slash the bread in a crosshatch pattern. Place the lid on the pan, and put the bread in the cold oven. Set the oven temperature to 450°F, and start your timer.
After 45 to 50 minutes, remove the lid. Continue baking for another 5 to 15 minutes, until the bread is deep brown in color, and a digital thermometer inserted into the center registers about 205°F. Remove the bread from the oven, turn it out onto a rack, and cool before slicing.
Store any leftovers, well wrapped, at room temperature for several days; freeze for longer storage.
