Crusty Cranberry Nut No Knead Bread

October 17, 2024 by Baker Recipes, Updated October 17, 2024

Yeasted bread has never been easier! This no-knead recipe yields a beautiful, crusty cranberry nut loaf with minimal hands-on effort.

Ingredients

• 3 cups + 2 Tablespoons (390g) bread flour or all-purpose flour, spooned & leveled
• 2 teaspoons coarse sea salt
• 1/2 teaspoon Platinum Yeast (instant yeast)
• 3/4 cup (95g) chopped walnuts or pecans
• 3/4 cup (105g) dried cranberries
• 1 Tablespoon (21g) honey
• 1 and 1/2 cups (360ml) warm water (about 95°F or 35°C)

Instructions

1. In a large bowl, combine the first five ingredients using a silicone spatula. Mix the honey and warm water together, then pour over the dry ingredients. Stir until combined; the dough will be very sticky.
2. Shape the dough into a ball as best as you can (it doesn’t have to be perfect), cover tightly, and let it rise at room temperature for 12–18 hours.
3. Once risen, turn the dough out onto a lightly floured surface and shape it into a ball. Transfer it to a large piece of parchment paper, place it in a bowl, and score an X on top with a sharp knife.
4. Cover lightly with plastic wrap or a towel and let it rest for 30 minutes while preheating the oven to 475°F (246°C). Place your Dutch oven or heavy pot inside the oven for 30 minutes to heat up.
5. After 30 minutes, carefully remove the pot from the oven. Lift the dough (with parchment) and place it inside the pot. Cover with the lid and bake for 25 minutes.
6. Remove the lid and bake for an additional 8–10 minutes until the bread is golden brown. To test for doneness, tap the bottom; it should sound hollow or register 195°F (90°C) with a thermometer.
7. Carefully remove the bread from the pot and let it cool on a wire rack for at least 20 minutes before slicing.

Nutrition Information

Nutritional information is not available but may vary based on specific ingredients used.

Tips & Variations

For a chewier texture, use bread flour. You can substitute up to 1 cup of flour for whole wheat flour, but avoid using all whole wheat.

If you don’t have instant yeast, active dry yeast works well without any adjustments.

This recipe is ideal for making ahead; the dough can be frozen before or after baking.