Crusty Cranberry Nut No Knead Bread Recipe
This Crusty Cranberry Nut No Knead Bread is a simple yet flavorful homemade loaf combining the tartness of dried cranberries and the crunch of walnuts or pecans. It requires minimal effort with no kneading involved, relying on a long fermentation to develop taste and texture. Baked in a hot Dutch oven, it produces a beautifully crusty exterior and a soft, chewy interior—perfect for breakfast or a snack.
- Prep Time: 15 minutes
- Cook Time: 35 minutes
- Total Time: 12 hours 50 minutes
- Yield: 1 loaf (approximately 12 slices) 1x
- Category: Bread
- Method: Baking
- Cuisine: American
- Diet: Vegetarian
Ingredients
Scale
Main 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
- Mix Ingredients: In a large bowl, use a silicone spatula to stir together the flour, coarse sea salt, instant yeast, chopped nuts, and dried cranberries. Mix honey with warm water, then pour over the dry ingredients. Combine thoroughly until a very sticky dough forms. Avoid adding extra flour; the dough should remain sticky. Shape gently into a ball.
- First Rise: Cover the bowl tightly and leave at room temperature for 12 to 18 hours. The dough will double in size, stick to the sides of the bowl, and develop air bubbles on the surface during this slow fermentation.
- Shape and Rest Dough: Turn the dough onto a lightly floured surface and shape it into a rough ball using lightly floured hands. Transfer the dough onto a large piece of parchment paper suitable for high heat. Score an X on top using a sharp knife or bread lame. Place the dough on the parchment inside a bowl to keep it from spreading, cover loosely with plastic wrap or a towel, and let rest for 30 minutes.
- Preheat Dutch Oven: While the dough rests, preheat your oven to 475°F (246°C). Place a Dutch oven with its lid inside to heat for 30 minutes to ensure it’s extremely hot before baking.
- Bake with Lid On: Carefully remove the hot Dutch oven, lift the dough with the parchment paper, and place it inside the pot. Cover with the lid and bake for 25 minutes.
- Bake without Lid: Remove the lid and bake for an additional 8–10 minutes until the bread turns golden brown. Check for doneness by tapping the bread; it should sound hollow. Alternatively, use an instant-read thermometer—internal temperature should read 195°F (90°C).
- Cool: Remove the bread from the Dutch oven and place it on a wire rack. Allow it to cool completely, at least 20 minutes, before slicing.
- Store: Keep leftover bread covered at room temperature for up to one week.
Notes
- Do not grease the bowl or use a mixer for mixing, as the dough is too sticky.
- Use coarse sea salt for better flavor instead of regular table salt.
- The dough will be very sticky; resist adding flour to keep the bread moist and tender inside.
- Be cautious when handling the hot Dutch oven to avoid burns.
- Use parchment paper that is safe for high heat to prevent sticking.
- Resting times may vary depending on room temperature; dough is ready when doubled and bubbly.
- Check bread doneness by tapping for a hollow sound or using a thermometer.
Keywords: no knead bread, cranberry bread, nut bread, homemade bread, easy bread recipe, Dutch oven bread, crusty bread
