Introduction

No Knead Cranberry Walnut Bread is a simple artisan loaf that balances the tartness of cranberries with the rich texture of walnuts. With no kneading required, this bread is approachable for all skill levels and delivers a rustic, chewy crumb and a crispy golden crust. It’s ideal for holiday gatherings or as a thoughtful homemade gift.

A loaf of bread is shown on a round white plate, sliced to reveal a soft, light beige inside filled with red cranberries and small nut pieces. The top layer of the bread is golden brown and decorated with sliced almonds and whole dried cranberries, adding texture and color. The bread rests on a wooden board with a few walnut pieces scattered nearby. In the background, there is a light beige bowl filled with bright red jam, and a white cloth draped casually around the setup. The surface beneath everything is a white marbled texture, creating a clean and bright look. photo taken with an iphone --ar 4:5 --v 7

Ingredients

3 cups all-purpose flour (or bread flour for a chewier texture)
1 ½ teaspoons salt
1 teaspoon instant yeast
1 cup dried cranberries
1 cup walnuts, roughly chopped
1 ½ cups lukewarm water
1 tablespoon honey (optional, for a touch of sweetness)
1 tablespoon olive oil (optional, for a slightly richer dough)

Instructions

Step 1: In a large mixing bowl, combine the flour, salt, and yeast with a wooden spoon. Add lukewarm water, honey, and olive oil if using, and stir until a sticky dough forms, ensuring no dry flour remains. Avoid overmixing.
Step 2: Fold in the dried cranberries and chopped walnuts evenly throughout the dough.
Step 3: Cover the bowl with a clean kitchen towel and let the dough rise at room temperature for 12 to 18 hours, until doubled in size, bubbly, and sticky.
Step 4: About 30 minutes before baking, place a Dutch oven in your oven and preheat to 450°F (230°C).
Step 5: Turn the dough onto a lightly floured surface and gently shape it into a round loaf. Optionally, score the top with a serrated knife for a decorative and even rise.
Step 6: Carefully transfer the dough to the preheated Dutch oven lined with parchment paper. Cover with the lid and bake for 30 minutes.
Step 7: Remove the lid and bake for an additional 10 to 15 minutes until the crust is golden brown and sounds hollow when tapped.
Step 8: Let the bread cool on a wire rack for at least 30 minutes before slicing. Serve with butter, cream cheese, or alongside your favorite meal.

Tips & Variations

Be patient with the rise; allowing the dough 12 to 18 hours develops the best texture and flavor.
If you don’t have a Dutch oven, use any oven-safe pot with a lid to create steam for a crispy crust.
Enhance the flavor by adding orange zest, cinnamon, or a splash of vanilla extract to the dough.
Always cool the bread fully before slicing to keep the crumb intact and flavorful.

Storage

Store the bread in an airtight container or wrapped in a clean towel at room temperature for up to 3 days. For longer storage, slice and freeze the bread, then toast or warm slices as needed. To refresh the crust, reheat in a 350°F (175°C) oven for 5 to 10 minutes.

How to Serve

A loaf of bread is shown on a round wooden board with one slice cut and laid in front. The bread has a golden brown crust topped with pieces of chopped walnuts and dried cranberries. Inside, the bread is light beige with scattered whole and halved dried cranberries in deep red, giving a spotted effect throughout. The texture inside looks soft and slightly dense. There are a few dried cranberries scattered around the board. In the background, there are two white bowls, one with whole walnuts and the other with walnut pieces. The setting is on a white marbled texture. photo taken with an iphone --ar 4:5 --v 7

Serve this delicious recipe with your favorite sides.

FAQs

Can I use fresh cranberries instead of dried?

Fresh cranberries contain more moisture and may affect the dough’s texture and rise. It’s best to use dried cranberries or pat fresh ones dry and adjust the water content slightly if substituting.

What if I don’t have instant yeast?

You can substitute active dry yeast, but dissolve it in the lukewarm water first and allow it to activate for about 5 to 10 minutes before adding to the flour mixture.