Print

Crusty Cranberry Nut No-Knead Bread Recipe

Print Recipe

5 Stars 4 Stars 3 Stars 2 Stars 1 Star

4.3 from 10 reviews

This Crusty Cranberry Nut No Knead Bread recipe delivers a chewy, flavorful loaf studded with dried cranberries and chopped walnuts or pecans. Made using a no-knead method, the dough rises slowly for 12 to 18 hours, requiring minimal effort and no mixer. Baking in a preheated Dutch oven creates a perfect crusty exterior with a tender, airy crumb on the inside. Ideal for breakfast, snacks, or sandwiches, this bread combines sweet, nutty, and tangy flavors with a rustic artisan look.

Ingredients

Dry 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

Wet Ingredients

  • 1 Tablespoon (21g) honey
  • 1 and 1/2 cups (360ml) warm water (about 95°F / 35°C)

Instructions

  1. Mix Dry Ingredients: In a large bowl, using a silicone spatula, stir together the bread flour, coarse sea salt, instant yeast, chopped nuts, and dried cranberries until well combined.
  2. Add Wet Ingredients: Mix honey into warm water, then pour this liquid over the dry ingredients. Stir gently to combine. The dough will be very sticky; resist adding extra flour. Shape it into a ball as best as you can.
  3. First Rise: Cover the bowl tightly and let the dough rise at room temperature for 12 to 18 hours. During this time, the dough will double in size, stick to the bowl’s sides, and develop air bubbles on the surface.
  4. Shape the Dough: Turn the dough onto a lightly floured surface. With floured hands, gently shape it into a ball. Transfer the dough to a large sheet of parchment paper sized to fit inside your Dutch oven. Score an X lightly into the top of the dough with a sharp knife or bread lame. Place the dough inside a bowl to keep its shape and cover loosely with plastic wrap or a clean towel. Let it rest for 30 minutes.
  5. Preheat Oven and Dutch Oven: While the dough rests, preheat the oven to 475°F (246°C). Place a 5- to 6-quart Dutch oven with the lid inside to heat for 30 minutes.
  6. Bake the Bread: Carefully remove the hot Dutch oven. Using the parchment paper to lift the dough, place it with the parchment into the pot. Cover with the lid and bake for 25 minutes.
  7. Finish Baking: Remove the lid carefully and bake for an additional 8 to 10 minutes until the bread is golden and crusty. Test doneness by tapping the bottom of the loaf—it should sound hollow—or check that the internal temperature is 195°F (90°C).
  8. Cool: Remove the bread from the pot and place it on a wire rack. Allow to cool for at least 20 minutes before slicing.
  9. Store: Keep leftover bread covered at room temperature for up to 1 week.

Notes

  • Make Ahead & Freezing: Dough rises up to 18 hours, so start a day ahead. To freeze finished bread, cool completely, wrap in plastic and foil, and freeze up to 3 months. Thaw in the fridge before serving. To freeze dough, wrap sticky dough in lightly oiled plastic wrap, place in a freezer-safe container, thaw at room temp, then let rest and rise before baking.
  • Dutch Oven Size: Use a 5- to 6-quart or larger Dutch oven. If smaller, halve the recipe or divide dough into two balls, baking one at a time. Adjust bake times slightly for smaller loaves.
  • Flour: Bread or all-purpose flour works. Substitute up to 1 cup whole wheat flour for a denser, heavier bread. Avoid using all whole wheat flour.
  • Yeast: Instant yeast is recommended, but active dry yeast can be substituted with no changes required.
  • Cranberries: Use dried cranberries or raisins. Avoid fresh or frozen cranberries.
  • Parchment Paper: Use oven-safe parchment paper. If your parchment has a lower max temperature, reduce oven temperature accordingly and bake longer.

Find it online: https://marthatasty.com/crusty-cranberry-nut-no-knead-bread-recipe-2/