Crusty Cranberry Nut No-Knead Bread Recipe

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If you’re craving a loaf that’s bursting with flavor and crunchy texture while being surprisingly simple to make, you’re about to fall in love. This Crusty Cranberry Nut No-Knead Bread Recipe combines the tender yet chewy crumb of no-knead bread with the sweet-tart punch of dried cranberries and earthy crunch of walnuts or pecans. It’s that perfect artisan-style bread you crave, with a golden, crackling crust that’s made effortlessly in your own kitchen without any kneading fuss. Whether for breakfast, a snack, or alongside a cozy dinner, this bread will quickly become your go-to for delicious homemade goodness.

Ingredients You’ll Need

The beauty of this bread lies in its simplicity. Each ingredient plays a key role — from the flour that creates structure, to the walnuts and cranberries that bring delightful texture and bursts of flavor. Nothing fancy, just wholesome ingredients that come together in the best way.

• 3 cups + 2 Tablespoons bread flour or all-purpose flour (390g): Provides structure and chewiness, bread flour makes it slightly more elastic.
• 2 teaspoons coarse sea salt: Adds necessary flavor depth, stronger than regular table salt for a more robust taste.
• 1/2 teaspoon Platinum Yeast from Red Star instant yeast: A reliable yeast that helps the dough rise beautifully without any kneading.
• 3/4 cup chopped walnuts or pecans (95g): Adds a crunchy texture and nutty richness that pairs perfectly with the cranberries.
• 3/4 cup dried cranberries (105g): Sweet and tart bursts that balance the savory bread wonderfully.
• 1 Tablespoon honey (21g): A natural sweetener that enhances flavor and promotes browning.
• 1 and 1/2 cups warm water (360ml): Activates the yeast and hydrates the dough, creating the sticky texture that’s essential for this recipe.

How to Make Crusty Cranberry Nut No-Knead Bread Recipe

Step 1: Mixing the Ingredients

Start by stirring together the flour, salt, yeast, chopped nuts, and dried cranberries in a large bowl. In a separate small bowl, mix the honey with warm water until combined, then pour this over the dry ingredients. Use a silicone spatula to gently mix everything until just combined — your dough will be quite sticky and that’s exactly how it should be. Resist the temptation to add extra flour here, because this sticky texture is the secret to a tender crumb later. Gently shape the dough into a rough ball.

Step 2: The Overnight Rise

Cover your bowl tightly with plastic wrap and let it rest at room temperature for 12 to 18 hours. The dough will develop bubbles on the surface and double in size, creating those wonderful air pockets that give the bread its light texture. This long, slow rise is what transforms simple ingredients into something truly magical without any kneading involved.

Step 3: Shaping Before the Final Rise

Turn your dough out onto a lightly floured workspace and, with lightly floured hands, shape it into a round loaf. It doesn’t have to be perfect; rustic is beautiful here. Transfer the dough onto a large piece of parchment paper and gently score an X across the top with a sharp knife or bread lame. Place the dough and parchment inside a bowl to let it rest for another 30 minutes. This short rest relaxes the dough and helps it maintain shape during baking.

Step 4: Getting the Oven Ready

While the dough rests, place a Dutch oven or any heavy-duty oven-safe pot with a lid into the oven and preheat it to 475°F (246°C). The pot needs to be extremely hot to create that signature crust. After 30 minutes, remove the pot very carefully, lift the dough with the parchment, and place it inside. Cover with the lid immediately to trap steam.

Step 5: Baking to Perfection

Bake the bread covered for 25 minutes, then remove the lid and continue baking for 8 to 10 minutes until the crust turns a deep, golden brown. To tell if the bread is done, tap the bottom of the loaf and listen for a hollow sound, or use a thermometer—the center should reach 195°F (90°C). Let the bread cool on a wire rack for at least 20 minutes before slicing. Patience here will reward you with a perfect crumb that doesn’t squish or crumble.

How to Serve Crusty Cranberry Nut No-Knead Bread Recipe

Garnishes

This bread shines with simplicity, but you can dress it up beautifully with a smear of creamy butter, a drizzle of honey, or a sprinkle of sea salt flakes for extra crunch. For a refreshing twist, try spreading a layer of soft goat cheese or cream cheese topped with crushed pistachios or fresh herbs.

Side Dishes

Pair this loaf with hearty soups such as butternut squash or tomato basil to soak up every last drop. It’s also fantastic alongside sharp cheeses and charcuterie boards, or with your morning bowl of fresh fruit and yogurt to balance sweet and savory notes. Its versatility means it can complement meals throughout the day.

Creative Ways to Present

Slice the bread thick and toast it to bring out even more crunch and warmth. Use it for open-faced sandwiches layered with turkey and cranberry chutney or avocado and smoked salmon. You might even turn leftover slices into flavorful breadcrumbs by drying and processing the loaf — a great way to reduce waste and add texture to your dishes.

Make Ahead and Storage

Storing Leftovers

Once your bread has cooled completely, store it in a loosely covered container or a paper bag at room temperature. This will keep the crust crisp while preventing the crumb from drying out. Properly stored, your bread will stay fresh for up to a week, perfect for daily enjoyment.

Freezing

This Crusty Cranberry Nut No-Knead Bread Recipe freezes beautifully. Wrap the cooled loaf tightly with plastic wrap and then a layer of aluminum foil before freezing. When ready to eat, thaw it in the refrigerator overnight, then bring it to room temperature. You can also freeze the dough itself before its first rise—just thaw and rise as usual when ready to bake.

Reheating

To refresh your bread after storage or freezing, preheat your oven to 350°F (175°C), sprinkle the loaf with a little water, and wrap it loosely in foil. Warm it for 10 to 15 minutes until heated through with a refreshed crust. This trick will make your bread taste freshly baked all over again.

FAQs

Can I substitute other nuts or fruits in this recipe?

Absolutely! Walnuts and cranberries are classic for this loaf, but pecans, almonds, or even chopped hazelnuts will work wonderfully. For fruit, raisins or dried cherries can be delightful substitutes, just avoid fresh or frozen fruit as they add too much moisture.

Do I have to use a Dutch oven?

While a Dutch oven is ideal for creating steam and a crusty exterior, you can bake this bread on a preheated baking stone or a heavy pan with a separate pan of water in the oven to create steam. Just keep an eye on your baking times and crust development.

Why is the dough so sticky?

The high hydration is intentional. Sticky dough yields a more open crumb and softer interior once baked, essential for the texture of this no-knead bread. Resist adding extra flour beyond what the recipe calls for for best results.

Can I use active dry yeast instead of instant yeast?

Yes, active dry yeast works perfectly for this recipe. If using it, dissolve the yeast in the warm water before mixing with dry ingredients. The rising times remain the same, making it flexible for what you have on hand.

How do I know when the bread is fully baked?

Tap the bottom of the loaf; it should sound hollow when done. For accuracy, an instant-read thermometer inserted into the center should read 195°F (90°C). Avoid slicing too early to let the crumb set perfectly.

Final Thoughts

I can’t recommend this Crusty Cranberry Nut No-Knead Bread Recipe enough — it’s one of those rare bakes that feels both luxurious and effortless. With its perfect crunch, subtle sweetness, and rich nuttiness, it’s a loaf you’ll want on your kitchen counter all the time. Go ahead, give yourself the gift of homemade bread this week. Your taste buds will thank you!

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