Description
A rustic, artisan-style No-Knead Cranberry Walnut Bread that’s crusty on the outside, soft and chewy inside, filled with tart cranberries and crunchy walnuts — all made effortlessly with minimal hands-on time!
Ingredients
3 cups all-purpose flour
1 1/2 teaspoons salt
1/2 teaspoon instant yeast
1 1/2 cups warm water
1 cup dried cranberries
3/4 cup chopped walnuts
Extra flour for dusting
Instructions
1. In a large bowl, whisk together flour, salt, and yeast.
2. Add warm water and stir until a shaggy dough forms — no kneading required.
3. Fold in cranberries and walnuts until evenly distributed.
4. Cover the bowl with plastic wrap or a towel and let the dough rest at room temperature for 12–18 hours, until bubbly and doubled in size.
5. Preheat your oven to 450°F (230°C) with a Dutch oven inside for 30 minutes.
6. Carefully place dough onto a floured surface and shape into a ball.
7. Place the dough on parchment paper and lower it into the hot Dutch oven.
8. Cover and bake for 30 minutes, then uncover and bake for another 10–15 minutes until golden brown and crusty.
9. Cool on a wire rack for at least 1 hour before slicing.
Notes
You can substitute raisins or dried cherries for cranberries.
For extra flavor, add a touch of orange zest to the dough.
This bread stays fresh for up to 3 days and toasts beautifully!
- Prep Time: 10 mins (plus 12–18 hrs rise time)
- Cook Time: 45 mins
- Category: Bread
- Method: Dutch Oven Baking
- Cuisine: American
Nutrition
- Serving Size: 1 slice
- Calories: 210
- Sugar: 5g
- Sodium: 220mg
- Fat: 6g
- Saturated Fat: 0.5g
- Unsaturated Fat: 5g
- Trans Fat: 0g
- Carbohydrates: 35g
- Fiber: 2g
- Protein: 5g
- Cholesterol: 0mg
Keywords: No-knead bread, cranberry walnut bread, artisan bread, easy homemade bread