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No-Knead Artisan Cranberry Walnut Bread

A close-up of a freshly baked cranberry walnut bread loaf showing a rich interior filled with dried cranberries and walnuts.
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Make a rustic, flavorful cranberry walnut bread using a simple no-knead method. This loaf features a tender crumb, tart cranberries, and crunchy walnuts, perfect for holiday breakfasts.

Ingredients

Scale
  • 3 cups all-purpose flour
  • 1 1/2 teaspoons salt
  • 1/4 teaspoon instant yeast
  • 1 1/2 cups warm water (about 105-115°F)
  • 1 cup dried sweetened cranberries
  • 1 cup chopped walnuts
  • 1 teaspoon ground cinnamon
  • 1 tablespoon granulated sugar (for topping, optional)

Instructions

  1. In a large bowl, whisk together the flour, salt, and yeast.
  2. Add the warm water and mix with a wooden spoon until just combined into a shaggy dough. Do not overmix.
  3. Cover the bowl tightly with plastic wrap and let it rest at room temperature for 12 to 18 hours. The dough should become bubbly and increase in volume.
  4. Gently scrape the dough onto a lightly floured surface. Sprinkle the cranberries, walnuts, and cinnamon over the dough. Fold the dough over itself a few times to incorporate the fruit and nuts without deflating the air too much.
  5. Shape the dough into a rough ball. Cover it with a clean kitchen towel and let it rest for another 30 minutes.
  6. About 20 minutes before the second rest ends, place a Dutch oven with its lid inside your oven. Preheat the oven to 450°F (232°C).
  7. Carefully remove the hot Dutch oven from the oven. Dust the bottom lightly with cornmeal if desired. Gently lift the dough using the towel and place it into the hot Dutch oven. Sprinkle the top with optional sugar.
  8. Cover the Dutch oven and bake for 30 minutes.
  9. Remove the lid and continue baking for another 15 to 20 minutes, or until the crust is deep golden brown.
  10. Carefully remove the bread from the Dutch oven and cool completely on a wire rack before slicing.

Notes

  • For a moister interior, you can substitute 1/4 cup of the water with whole milk.
  • If you prefer a softer crust, remove the bread from the Dutch oven for the last 10 minutes of baking and place it directly on the oven rack.
  • This bread freezes well once completely cooled. Wrap tightly in plastic wrap and then foil.

Nutrition

Find it online: https://spoonfulsnap.com/cranberry-walnut-bread-recipe-no-knead/