Why You’ll Love This Recipe
I make this cranberry nut no-knead bread whenever I want to bake something that feels special but asks almost nothing of me. There’s no kneading, no mixer, and no special skills, just a quick stir and a long, lazy rise that does all the work. The Dutch oven traps steam so the crust bakes up deeply golden and shatteringly crisp, while the inside stays soft and chewy. The tart cranberries and toasty walnuts make every slice interesting, whether you eat it warm with butter, toast it for breakfast, or pile it with sharp cheese. It’s also a lovely homemade gift for the holidays.
Ingredients
- 3 cups (360 g) all-purpose or bread flour, plus extra for dusting
- 1¼ teaspoons fine sea salt
- ¼ teaspoon instant or active dry yeast
- 1½ cups (355 ml) lukewarm water
- 1 tablespoon honey or maple syrup (optional, for a touch of sweetness)
- ¾ cup dried cranberries
- ¾ cup walnuts or pecans, toasted and roughly chopped
- 1 teaspoon orange zest (optional)
- Cornmeal, wheat bran, or parchment paper, for the pot
Directions
- Toast the nuts. Spread the walnuts on a baking sheet and toast in a 350°F (175°C) oven for 6 to 8 minutes, until fragrant. Let them cool completely, then chop roughly.
- Mix the dry ingredients. In a large bowl, whisk together the flour, salt, and yeast.
- Make the dough. Add the water and honey, then stir with a wooden spoon or your hand until a shaggy, sticky dough forms and no dry flour remains, about 1 minute.
- Add the mix-ins. Fold in the cranberries, walnuts, and orange zest until evenly distributed.
- Let it rise. Cover the bowl with plastic wrap or a damp towel and let it rest at room temperature for 12 to 18 hours, until the dough has more than doubled and is dotted with bubbles on the surface.
- Shape the dough. Turn the dough out onto a well-floured surface. With floured hands, fold the edges toward the center a few times to form a rough ball. Place it seam-side down on a sheet of parchment paper.
- Second rise. Cover loosely and let it rest for 30 to 45 minutes. Meanwhile, place a 4- to 6-quart Dutch oven with its lid in the oven and preheat to 450°F (230°C).
- Bake covered. Carefully remove the hot pot. Lift the dough by the parchment and lower it into the pot. Cover with the lid and bake for 30 minutes.
- Bake uncovered. Remove the lid and bake for another 12 to 17 minutes, until the crust is deep golden brown and the loaf sounds hollow when tapped on the bottom.
- Cool. Transfer the loaf to a wire rack and let it cool for at least 1 hour before slicing. Listen for the crackling sound as it cools.
Servings and Timing
- Prep time: 15 minutes
- Rising time: 12 to 18 hours, plus 30 to 45 minutes for the second rise
- Cook time: 45 to 50 minutes
- Cooling time: 1 hour
- Total time: About 15 to 21 hours, with only 15 to 20 minutes of hands-on work
- Servings: 1 large loaf, about 10 to 12 slices
Variations
- Swap the fruit: Try dried cherries, chopped apricots, raisins, or figs.
- Change the nuts: Pecans, almonds, or hazelnuts all work well.
- Add whole grains: Replace ½ cup of the flour with whole wheat or rye flour for a nuttier flavor.
- Add seeds: Fold in 2 tablespoons of sunflower seeds or pepitas, or sprinkle sesame seeds on top before baking.
- Make it savory-sweet: Add 1 teaspoon of chopped fresh rosemary along with the cranberries.
- Try a cinnamon version: Stir in 1 teaspoon of cinnamon and swap the honey for brown sugar.
Storage/Reheating
Store the cooled loaf cut-side down on a cutting board, or in a paper bag, for up to 2 days at room temperature. Avoid plastic while the bread is fresh, since it softens the crust. For longer storage, slice the loaf and freeze the slices in a freezer-safe bag for up to 3 months. Toast slices straight from the freezer, or refresh a whole loaf by warming it in a 350°F (175°C) oven for 10 to 15 minutes to bring back the crisp crust.
FAQs
Can I make this without a Dutch oven?
Yes. Use any heavy, oven-safe pot with a lid. Alternatively, bake on a preheated baking sheet with a pan of hot water on the lower rack to create steam, though the crust won’t be quite as crisp.
Why is my dough so sticky?
That’s normal for no-knead bread. The high hydration is what creates the open, chewy crumb. Use plenty of flour on your hands and work surface when shaping.
Can I let the dough rise longer or in the fridge?
Yes. A slow rise in the refrigerator for 24 to 48 hours develops even more flavor. Let the dough come to room temperature for about 1 hour before shaping.
Why didn’t my bread rise much?
Check that your yeast is fresh and the water was lukewarm, not hot. A cold kitchen can also slow the rise, so give it a few extra hours if needed.
Why do the cranberries and nuts sink or burn?
Tossing them in a little flour before folding them in helps them stay suspended. Toasting the nuts ahead and tucking them well into the dough keeps them from scorching on the crust.
Conclusion
This crusty cranberry nut no-knead bread is one of my favorite ways to turn four simple ingredients into something that looks and tastes like it came from a bakery. It’s chewy, crackly, and packed with festive flavor, and the dough practically makes itself. Give it a try, and I think it’ll become a regular in your kitchen. Let me know how yours turns out!
Print
This crusty cranberry nut no-knead bread has a crackly, golden crust and a chewy, open crumb studded with tart dried cranberries and toasted walnuts. It needs just a few minutes of hands-on time, no kneading, and a Dutch oven for bakery-style results at home. It is perfect for holiday tables, cheese boards, toast, and homemade gifts.
- Prep Time: 20 minutes
- Cook Time: 45 minutes
- Total Time: 15 hours (includes rising and cooling)
- Yield: undefined
- Category: undefined
- Method: undefined
- Cuisine: American
Ingredients
- 3 cups (390 g) all-purpose or bread flour, plus more for dusting
- 1 3/4 teaspoons fine sea salt
- 1/2 teaspoon instant or active dry yeast
- 1 1/2 cups (355 ml) cool water (about 70°F / 21°C)
- 1 tablespoon honey or maple syrup
- 3/4 cup dried cranberries
- 3/4 cup walnuts or pecans, toasted and roughly chopped
- 1 teaspoon orange zest (optional)
- 1/2 teaspoon ground cinnamon (optional)
- Cornmeal or parchment paper, for the pot
Instructions
- In a large bowl, whisk together the flour, salt, yeast, and cinnamon, if using. Stir in the cranberries, toasted walnuts, and orange zest.
- Add the water and honey. Stir with a wooden spoon or damp hand until a shaggy, sticky dough forms and no dry flour remains.
- Cover the bowl with plastic wrap or a damp towel and let the dough rise at room temperature for 12 to 18 hours, until bubbly and more than doubled in size.
- Lightly flour a work surface and scrape the dough out. Sprinkle the top with a little flour and fold the edges toward the center a few times to form a rough ball. Do not knead.
- Place the dough, seam side down, on a sheet of parchment paper. Cover loosely and let it rest for 45 minutes to 1 hour.
- About 30 minutes before baking, place a 5 to 6-quart Dutch oven with its lid in the oven and preheat to 450°F (230°C).
- Carefully remove the hot pot. Lift the dough by the parchment into the pot, score the top with a sharp knife or razor blade, and cover with the lid.
- Bake covered for 30 minutes. Remove the lid and bake 12 to 15 more minutes, until the crust is deep golden brown and the loaf sounds hollow when tapped.
- Transfer the bread to a wire rack and cool for at least 1 hour before slicing so the crumb can set.
Notes
- A long, slow rise develops flavor and gives the bread its chewy, open crumb. Do not rush it.
- The dough will be wet and sticky. Use floured hands and a bench scraper to handle it instead of adding too much extra flour.
- Toast the nuts first for deeper flavor and a better crunch.
- Preheat the Dutch oven fully so the loaf gets strong oven spring and a crackly crust.
- Bread flour gives a chewier texture, while all-purpose flour gives a slightly softer crumb.
- Swap the cranberries for raisins, chopped dried apricots, or dried cherries, and the walnuts for pecans or hazelnuts.
- Store at room temperature, cut side down on a board, for up to 3 days, or wrap and freeze sliced bread for up to 2 months.
- Refresh day-old slices in a toaster or a 350°F (175°C) oven for a few minutes to bring back the crisp crust.
Nutrition
- Serving Size: 1 slice
- Calories: 205
- Sugar: 9 g
- Sodium: 355 mg
- Fat: 6 g
- Saturated Fat: 0.7 g
- Unsaturated Fat: undefined
- Trans Fat: undefined
- Carbohydrates: 33 g
- Fiber: 2 g
- Protein: 5 g
- Cholesterol: 0 mg
