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No Knead Cranberry Walnut Bread Recipe

★★★★★

4.9 from 92 reviews
  • Author: Harper
  • Total Time: 12 hours 40 minutes to 18 hours 45 minutes
  • Yield: 1 loaf 1x
  • Diet: Vegetarian

Description

No Knead Cranberry Walnut Bread is a simple, indulgent artisan-style loaf featuring the tangy sweetness of dried cranberries and the nutty richness of walnuts. With no kneading required, this bread is perfect for both beginners and seasoned bakers, yielding a rustic, chewy crumb and a golden, crispy crust. Ideal for holiday meals or as a special homemade gift, this recipe takes advantage of a long overnight rise and baking in a preheated Dutch oven for perfect crust and texture.

Ingredients

Scale

Dough Ingredients

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

Add-ins

  • 1 cup dried cranberries
  • 1 cup walnuts, roughly chopped

Instructions

  1. Mix the Dough: In a large mixing bowl, combine the flour, salt, and yeast. Stir thoroughly to blend evenly. Add the lukewarm water along with honey and olive oil if using. Mix with a wooden spoon just until a sticky dough forms, making sure no dry flour remains. Avoid overmixing to maintain a light texture.
  2. Add the Cranberries and Walnuts: Fold in the dried cranberries and chopped walnuts, ensuring they are distributed evenly throughout the dough for consistent flavor and texture.
  3. Let the Dough Rise: Cover the bowl with a clean kitchen towel and let the dough rest at room temperature for 12 to 18 hours, or overnight. During this time, the dough will rise, double in size, develop bubbles, and become sticky, indicating it’s ready for baking.
  4. Preheat the Oven: About 30 minutes before baking, place a Dutch oven into the oven and preheat the oven to 450°F (230°C). Preheating the pot is key to achieving a crispy crust on the bread.
  5. Shape the Dough: Turn the risen dough onto a lightly floured surface. Using floured hands, gently shape it into a round loaf. Optionally, use a serrated knife to slash the top of the loaf to help with even rising and expansion during baking.
  6. Bake the Bread: Carefully remove the hot Dutch oven from the oven and line it with parchment paper. Transfer the shaped dough into the pot, cover it with the lid, and bake for 30 minutes. Remove the lid afterward and bake for an additional 10 to 15 minutes until the bread is golden brown and sounds hollow when tapped.
  7. Cool and Serve: Once baked, transfer the bread to a wire rack and allow it to cool for at least 30 minutes before slicing. This cooling period ensures the crumb sets properly and the flavors develop fully. Serve with butter, cream cheese, or enjoy with your favorite spreads.

Notes

  • Don’t rush the rise: Allowing the dough to rise for 12 to 18 hours is essential for proper texture and flavor.
  • Use a Dutch oven: A preheated Dutch oven ensures a crispy crust. Substitute with any oven-safe lidded pot if needed.
  • Add extra flavor: Enhance the dough with orange zest, cinnamon, or a splash of vanilla extract to add depth to the flavor profile.
  • Cool before slicing: Waiting at least 30 minutes before slicing helps retain the bread’s texture and makes slicing easier.
  • Prep Time: 12-18 hours (rising)
  • Cook Time: 40-45 minutes
  • Category: Bread
  • Method: No-Knead Baking
  • Cuisine: Italian

Keywords: No Knead Bread, Cranberry Walnut Bread, Artisan Bread, Easy Bread Recipe, Overnight Bread, Dutch Oven Bread, Holiday Bread, Rustic Bread

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