Introduction

This Crusty Cranberry Nut No Knead Bread is a rustic, flavorful loaf packed with chewy cranberries and crunchy nuts. With minimal effort and no kneading required, it’s perfect for home bakers looking for a delightful artisan-style bread.

The image shows three slices of nut and berry bread with a light brown crust and a textured interior filled with dark red berries and light brown nuts. Two slices are placed on a white plate with one slice spread with creamy yellow butter. The third slice with a butter spread is positioned on a white plate with a golden knife resting beside it, holding some extra spread. Next to the plates, a small white bowl contains soft yellow butter with a swirl of honey. All items are set against a white marbled texture, with a pink cloth napkin slightly visible on the side. Photo taken with an iphone --ar 4:5 --v 7

Ingredients

3 cups + 2 tablespoons (390g) bread flour or all-purpose flour (spooned & leveled), plus more as needed
2 teaspoons coarse sea salt

1/2 teaspoon Platinum Yeast from Red Star 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 / 35°C)

Instructions

Step 1: In a large bowl, stir together the flour, salt, yeast, chopped nuts, and dried cranberries using a silicone spatula. Mix the honey into the warm water, then pour over the dry ingredients. Stir to combine. The dough will be very sticky; resist adding extra flour. Gently shape it into a ball as best you can.
Step 2: Cover the bowl tightly and let the dough rise at room temperature for 12 to 18 hours, until doubled in size with air bubbles on the surface.

Step 3: Turn the dough out onto a lightly floured surface. With lightly floured hands, shape it into a ball without worrying about perfection. Transfer the dough onto a large piece of parchment paper.
Step 4: Using a sharp knife or bread lame, score an X on the top of the dough. Place the dough with parchment inside a bowl to keep its shape. Cover lightly with plastic wrap or a towel and let it rest for 30 minutes.
Step 5: Preheat your oven to 475°F (246°C) with a Dutch oven or heavy pot (with lid) inside for 30 minutes to get very hot.

Step 6: Carefully remove the hot Dutch oven and lift the dough using the parchment paper into the pot. Cover with the lid and bake for 25 minutes.
Step 7: Remove the lid and bake uncovered for an additional 8–10 minutes until golden brown. Tap the bread; it should sound hollow when done. For accuracy, the internal temperature should read 195°F (90°C).
Step 8: Remove the bread from the pot and cool on a wire rack for at least 20 minutes before slicing.

Tips & Variations

Use coarse sea salt instead of table salt to enhance the flavor of the bread.
Swap walnuts for pecans or other nuts if preferred.
For a slightly sweeter loaf, add an extra tablespoon of honey or use sweetened dried cranberries.

Make sure your water is warm but not hot to activate the yeast properly without killing it.

Storage

Store leftover bread at room temperature in a bread box or loosely wrapped for up to 1 week. To refresh the crust, warm slices in a preheated oven for a few minutes. Avoid refrigeration, which can dry the bread out faster.

How to Serve

A round loaf of bread with a light brown crust dusted with flour is shown sliced on a white marbled board. The inside of the bread is pale with visible chopped walnuts and dark red dried cranberries spread throughout. Three slices lay flat in front of the loaf, showing the soft texture with bits of fruit and nuts. Nearby, a small bowl with creamy yellow butter adds color contrast. In the background, a pink cloth and a beige textured container add soft accents. Photo taken with an iphone --ar 4:5 --v 7

Serve this delicious recipe with your favorite sides.

FAQs

Can I use regular active dry yeast instead of instant yeast?

Yes, but you will need to proof it in warm water with a pinch of sugar first, and it may take slightly longer to rise.

Do I have to use a Dutch oven to bake this bread?

Using a Dutch oven traps steam to create a crusty exterior, but you can bake on a preheated baking stone with a pan of water in the oven for steam as an alternative.