Introduction

This Crusty Cranberry Nut No Knead Bread combines the tartness of dried cranberries with the crunch of nuts for a delightful twist on classic no-knead bread. Its crisp crust and tender crumb make it perfect for breakfast or an afternoon snack.

The image shows three slices of rustic bread with visible pieces of nuts and dried cranberries inside. Two slices lie on a white plate with a white marbled texture underneath, while the third slice is on a white plate above, spread with butter that is creamy, slightly uneven, and soft in texture. Next to the plates, there is a small gray bowl filled with extra butter that has a smooth, swirled surface with a little honey on top. A butter knife with a wooden handle and some butter on its blade rests near the plates, and a folded pink cloth with white edges is placed nearby. The whole scene is set on a white marbled surface, giving a clean and bright look. Photo taken with an iphone --ar 4:5 --v 7

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

Step 1: In a large bowl, stir together the flour, salt, yeast, nuts, and dried cranberries using a silicone spatula. Mix the honey with warm water, then pour over the dry ingredients and combine well. The dough will be very sticky; avoid adding extra flour. Gently shape into a ball as best you can.
Step 2: Cover the bowl tightly and let the dough rise at room temperature for 12 to 18 hours, until it doubles in size and shows air bubbles.
Step 3: Turn the dough onto a lightly floured surface and shape it into a ball using lightly floured hands. Transfer the dough to a large piece of parchment paper. Score an “X” on top with a sharp knife or bread lame. Place the dough inside a bowl to prevent spreading, cover lightly, and let rest for 30 minutes.
Step 4: Preheat your oven to 475°F (246°C). Place a Dutch oven or heavy pot with its lid inside to heat for 30 minutes.
Step 5: Carefully remove the hot pot from the oven. Lift the dough by the parchment paper and place both into the pot. Cover with the lid and bake for 25 minutes.
Step 6: Remove the lid and bake for another 8–10 minutes until the bread is golden brown. Tap the bottom of the loaf; it should sound hollow. An internal temperature of 195°F (90°C) also indicates doneness.
Step 7: Remove the bread from the pot and cool on a wire rack for at least 20 minutes before slicing.

Tips & Variations

Use coarse sea salt for better flavor; regular table salt can taste flat in this recipe.
Try substituting dried cherries or apricots for the cranberries for a different fruit note.
For extra crunch, toast the nuts lightly before adding to the dough.
Use honey to add subtle sweetness; maple syrup can be a good alternative.

Storage

Store leftover bread covered at room temperature for up to one week to maintain freshness. To refresh crustiness, reheat slices in a toaster or oven for a few minutes before serving.

How to Serve

A round loaf of bread with a lightly browned and flour-dusted crust sits on a round white marble board. The bread is cut into three pieces, showing its soft inside filled with pieces of red cranberries and light brown nuts. The largest piece stands at the back, while two slices lie flat in front, revealing the bread’s airy texture with bits of cranberries and nuts spread evenly. To the left, a small bowl holds shelled walnuts, and to the right, a small white bowl has yellow softened butter. A beige ceramic jar with plant patterns and a folded brown cloth with a gray edge are in the background. The whole scene rests on a white marbled surface. photo taken with an iphone --ar 4:5 --v 7

Serve this delicious recipe with your favorite sides.

FAQs

Do I need a Dutch oven to make this bread?

A Dutch oven or a heavy, oven-safe pot with a lid is recommended to recreate the steam environment that helps form a crusty exterior, but a similar covered pot or baking cloche can work as well.

Can I use regular active dry yeast instead of Platinum instant yeast?

Yes, you can substitute active dry yeast, but you may need to proof it first in warm water before adding it to the dry ingredients. Also, rising times might vary slightly.