Crusty Cranberry Nut No Knead Bread Recipe

There’s just something magical about baking a loaf of bread from scratch, and this Crusty Cranberry Nut No Knead Bread is the kind of showstopper that makes you feel like a bona fide artisan baker — even if it’s your very first time! With its golden crust, jewel-like cranberries, and crunchy nuts studded throughout, every slice sings with flavor and texture. Trust me: this recipe is easier than you’d ever guess, requires hardly any hands-on time, and absolutely wows every time you pull it from the oven. If you’re ready to fall in love with baking, let’s jump in together!

Ingredients You’ll Need

One of the most delightful things about Crusty Cranberry Nut No Knead Bread is how it transforms simple, pantry-friendly ingredients into something truly magical. Each item on this list brings something special to the table — from a chewy crumb to a golden crust, vibrant color, and pops of sweet and nutty goodness.

• Flour (3 cups + 2 Tablespoons bread or all-purpose): The foundation of your bread’s structure and texture; bread flour yields a slightly chewier loaf, but all-purpose also works beautifully.
• Coarse sea salt (2 teaspoons): Don’t skimp here — coarse sea salt intensifies all the flavors and brings balance to every bite.
• Instant yeast (1/2 teaspoon): Just a tiny bit kickstarts that magical rise, requiring no proofing in advance!
• Chopped walnuts or pecans (3/4 cup): Nuts give this loaf its signature crunch and hearty, earthy flavor — toast them lightly for even more depth.
• Dried cranberries (3/4 cup): These add little bursts of color and sweetness that play so well with the toasty nuts and tangy crumb.
• Honey (1 tablespoon): A touch of honey rounds out the flavors and helps with the golden brown crust.
• Warm water (1 1/2 cups at about 95°F): The essential moisture that brings your dough together and activates the yeast for that dreamy, airy rise.

How to Make Crusty Cranberry Nut No Knead Bread

Step 1: Mix the Dry and Wet Ingredients

Start by combining your flour, salt, yeast, nuts, and cranberries in a large bowl. Separately, blend your warm water and honey, then pour this fragrant mixture right over the dry ingredients. Stir everything together with a trusty silicone spatula until it becomes a shaggy, sticky dough. Don’t be tempted to add more flour — the stickiness is exactly what you want for a light crumb!

Step 2: First Rise — Let Time Work Its Magic

Cover your bowl tightly and let it sit at room temperature. Here’s the best part: you don’t need to knead or babysit the dough. Just let it rest for 12 to 18 hours. Overnight is best! You’ll know it’s ready when it has doubled in size, looks puffed up, and possibly sports a few bubbly spots on top.

Step 3: Shape the Dough

When you’re ready to bake, gently turn the dough onto a floured surface. Lightly flour your hands — you’ll need them! — and shape the sticky dough into a round ball. It won’t be perfect, and that’s okay. Transfer the dough onto a sheet of parchment paper and give the top a gentle X-shaped score with a sharp knife or bread lame for that rustic bakery look. Set the dough in a bowl (this keeps it from spreading), cover lightly, and let it rest for 30 minutes while you prep the oven.

Step 4: Preheat the Oven and Dutch Oven

As the dough rests, preheat your oven to 475°F and place your Dutch oven, complete with its lid, inside to heat for a full 30 minutes. This super-hot pot is what creates that irresistibly crisp, professional crust we all crave.

Step 5: Bake the Crusty Cranberry Nut No Knead Bread

When everything’s blazing hot, use the parchment to carefully lower the dough — parchment and all — into the Dutch oven. Cover with the lid and bake for 25 minutes. After that, remove the lid and let the bread bake for another 8 to 10 minutes until golden brown and gloriously crusty. Doneness tip: tap the loaf; if it sounds hollow or the center hits 195°F on an instant-read thermometer, it’s perfect!

Step 6: Cool and Enjoy

Remove the bread from the pot, place it on a cooling rack, and try your best to wait at least 20 minutes before slicing. This wait ensures the crumb sets and each piece cuts cleanly — but if you sneak a warm, steamy slice, I’ll never tell!

How to Serve Crusty Cranberry Nut No Knead Bread

Garnishes

A dusting of powdered sugar or a light drizzle of honey over each slice brings out the bread’s natural sweetness, and you can’t go wrong with a pat of creamy butter or soft cheese to complement the tart cranberries and crunchy nuts.

Side Dishes

This hearty loaf is a perfect partner for creamy butternut squash soup, mixed green salads with goat cheese, or alongside a cozy cheese and charcuterie board. It’s equally at home with a holiday meal or sopping up a bowl of soup on a chill weekday evening.

Creative Ways to Present

Try making open-faced sandwiches with whipped ricotta and a drizzle of honey, or slice and toast the loaf for a breakfast “bruschetta” with almond butter and fresh fruit. For a festive appetizer, serve bite-sized cubes with brie and a dollop of cranberry sauce — your guests won’t stop raving!

Make Ahead and Storage

Storing Leftovers

Store your Crusty Cranberry Nut No Knead Bread in an airtight container or wrapped tightly at room temperature for up to a week. The crust will stay crispest stored uncovered for the first day, but after that, a little wrap helps lock in moisture for the perfect bite.

Freezing

If you want the joy of freshly baked bread on demand, you’ll love that this loaf freezes beautifully. Just wrap the cooled loaf in a layer of plastic wrap followed by foil. Pop it in the freezer for up to 3 months, then thaw overnight in the fridge whenever a craving strikes.

Reheating

To refresh your loaf for that just-baked magic, pop slices (or the whole loaf) into a 350°F oven for about 8 to 10 minutes. The edges will crisp up, and the inside will become warm and inviting — perfect for slathering with butter or dunking in soup!

FAQs

Can I use active dry yeast instead of instant yeast?

Yes, you definitely can! Active dry yeast works just as well here with no need for extra steps — the long rise gives it plenty of time to work its magic.

Can I substitute other dried fruits for the cranberries?

Absolutely! Raisins, dried cherries, or chopped dried apricots all make beautiful swaps; just keep the measurements the same and you’re golden.

What if I don’t have a Dutch oven?

No Dutch oven? Use any heavy, oven-safe pot with a tight-fitting lid — even a deep casserole dish can work in a pinch, though you might get a slightly less crisp crust.

Can I make this bread gluten-free?

While you can experiment with gluten-free bread flour blends, this particular recipe’s airy crumb and crust depend on traditional flour. A 1-to-1 gluten-free blend might come close but expect a different texture.

Why is my dough so sticky? Should I add more flour?

That stickiness means you’re on the right track! This is a high-hydration dough, which is why Crusty Cranberry Nut No Knead Bread ends up with that tender, open crumb — don’t be tempted to add extra flour, or the bread will be dense.

Final Thoughts

If you’ve ever wanted to bake a loaf of bread that’s both stunning and simple, look no further than this Crusty Cranberry Nut No Knead Bread. There’s such joy in sharing the aroma and flavor of freshly baked bread with friends and family, and this recipe makes it easy, even for beginners. Give it a try — and enjoy every warm, crusty, irresistible bite!

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