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Crusty Cranberry Nut No Knead Bread Recipe

★★★★★

4.9 from 144 reviews
  • Author: Aiden
  • Total Time: 13 hours 50 minutes
  • Yield: 1 loaf (about 10–12 slices) 1x
  • Diet: Vegetarian

Description

This Crusty Cranberry Nut No Knead Bread combines a crunchy crust with a tender, airy crumb studded with tart dried cranberries and crunchy walnuts or pecans. The no-knead method simplifies bread baking, requiring just mixing and long fermentation at room temperature, followed by baking in a hot Dutch oven to achieve bakery-quality crust and texture. Slightly sweetened with honey, this bread is perfect for snacking or serving alongside cheese and soups.

Ingredients

Scale

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 Ingredients: In a large bowl, stir together the flour, sea salt, instant yeast, chopped nuts, and dried cranberries using a silicone spatula. In a separate container, mix the honey with the warm water, then pour into the dry ingredients. Stir until combined. The dough will be very sticky; resist adding extra flour. Gently shape it into a rough ball.
  2. First Rise: Cover the bowl tightly with plastic wrap and leave it at room temperature for 12–18 hours. During this time, the dough will double in size, become bubbly, and sticky.
  3. Shape and Rest: Turn the dough onto a lightly floured surface and shape it into a ball using lightly floured hands. Transfer the dough onto a large piece of parchment paper suitable for high heat. Using a sharp knife or bread lame, score an X on top of the dough. Place the dough with parchment inside a bowl to prevent spreading, cover lightly, and let rest for 30 minutes.
  4. Preheat Dutch Oven: While the dough rests, preheat your oven to 475°F (246°C). Place a Dutch oven with its lid inside the oven to heat for 30 minutes until very hot.
  5. Bake Covered: Remove the Dutch oven carefully. Lift the dough with the parchment paper and place it inside the hot Dutch oven. Cover with the lid and bake for 25 minutes.
  6. Bake Uncovered: Remove the lid carefully and continue baking for an additional 8–10 minutes until the bread turns golden brown. To test doneness, tap the bottom of the loaf; it should sound hollow. Alternatively, use an instant-read thermometer to check that the internal temperature reaches 195°F (90°C).
  7. Cool: Remove the bread from the Dutch oven and place on a wire rack to cool for at least 20 minutes before slicing.
  8. Store: Cover and store any leftover bread at room temperature for up to one week.

Notes

  • Use coarse sea salt for better flavor impact compared to table salt.
  • The dough is very sticky; avoid adding extra flour to maintain proper texture.
  • Parchment paper used should be safe for high heat to prevent burning.
  • Resting time can vary between 12 and 18 hours depending on room temperature and yeast activity.
  • Testing bread doneness with a thermometer provides more reliable results than tapping alone.
  • The bread keeps well at room temperature for up to one week when covered.
  • Prep Time: 15 minutes
  • Cook Time: 35 minutes
  • Category: Bread
  • Method: Baking
  • Cuisine: American

Keywords: no knead bread, cranberry nut bread, crusty bread, easy bread recipe, Dutch oven bread, homemade bread, walnuts, pecans, dried cranberries

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