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
