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No-Knead Cranberry Walnut Bread Recipe

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4.1 from 14 reviews

This No-Knead Cranberry Walnut Bread is a rustic, artisan-style loaf that requires minimal hands-on time. Combining tart dried cranberries and crunchy walnuts with a simple dough that ferments slowly, this bread produces a deliciously crusty exterior and a soft, flavorful interior perfect for breakfast or snacks. Using a Dutch oven ensures a perfect crust, while the optional honey glaze adds a delightful sweetness to complement tangy goat cheese.

Ingredients

Dry Ingredients

  • 3 cups all-purpose flour (about 360-380g)
  • 1 cup walnuts, slightly chopped (about 75g)
  • 1/2 cup dried cranberries (whole Crasins preferred, about 75g)
  • 2 tsp salt
  • 1/2 tsp dry active yeast

Wet Ingredients

  • 1 1/2 cups warm water
  • Honey (optional, for glazing)

Instructions

  1. Mix Ingredients: In a large bowl, combine the all-purpose flour, slightly chopped walnuts, dried cranberries, salt, dry active yeast, and warm water until a sticky dough forms, ensuring all ingredients are evenly incorporated.
  2. Ferment the Dough: Cover the bowl tightly with plastic wrap and leave it in a warm place at room temperature for 12-24 hours until the dough becomes bubbly and has doubled or slightly more than doubled in size, indicating proper fermentation.
  3. Preheat Oven and Dutch Oven: Place a Dutch oven (minimum 6-quart size) inside your oven and preheat the oven to 450°F (232°C). This process allows the Dutch oven to become very hot, essential for the bread’s crust development.
  4. Shape the Dough: While the oven is heating, gently pour the dough onto a generously floured surface. Without kneading, fold the edges of the dough into the center to form a ball. This maintains the airy texture. Place the dough ball on a sheet of parchment paper for easy handling.
  5. Score the Dough: Using a sharp knife, carefully cut an ‘X’ on top of the dough ball. This scoring allows steam to escape and creates an attractive artisan crust once baked.
  6. Bake in Dutch Oven: When the oven reaches temperature, carefully remove the hot Dutch oven. Lift the parchment with the dough and place it directly into the Dutch oven. Cover with the lid immediately to trap steam inside, which helps crust formation.
  7. Bake Covered, Then Uncovered: Bake at 450°F for 20 minutes with the lid on. Then remove the lid and bake for an additional 10-15 minutes until the bread turns golden brown and crusty, and an internal temperature of 200-205°F (93-96°C) is reached for doneness.
  8. Cool the Bread: Carefully remove the bread from the Dutch oven and transfer it to a wire rack. Let it cool for at least 45 minutes to allow the crumb to set before slicing.
  9. Optional Glaze and Serve: Once cooled, optionally brush the top of the bread with honey to add a subtle sweetness. Slice and serve with goat cheese and/or more honey as desired for a delicious pairing.

Notes

  • If you don’t have a Dutch oven, bake the loaf on a preheated baking stone or sheet, and place a metal pan with water in the oven to create steam for crust development.
  • Use a digital kitchen thermometer to ensure the internal temperature reaches 200-205°F for perfectly baked bread.
  • Do not knead the dough after fermentation; folding is sufficient to maintain the bread’s airy texture.
  • The long fermentation time develops flavor and improves bread texture; do not rush this step.
  • Honey glaze is optional but enhances flavor, especially when paired with cheese.

Find it online: https://marthatasty.com/no-knead-cranberry-walnut-bread-recipe/