Introduction

This Crusty Cranberry Nut No Knead Bread is a delightful mix of tart cranberries and crunchy nuts wrapped in a beautifully crusty loaf. Perfect for breakfast or as a snack, it requires minimal effort and no kneading, making artisan bread accessible to every home baker.

The image shows four slices of rustic bread with visible chunks of nuts and dark red dried fruit embedded in the light brown crumb. Two thick slices rest on a white plate at the bottom, showing a rough crust with a golden brown color and flour dusting. Above, two slices sit on a white plate, one of which is spread with thick, pale yellow butter, textured and slightly melted on top. To the left, a small white bowl contains a swirl of golden butter or spread. A butter knife with a wooden handle and some spread on the blade lies on the white marbled surface next to a pink cloth napkin with white trim. Near the top left, there is a clear glass partially visible. The whole setting is on a white marbled surface, giving a fresh, clean background. 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, use a silicone spatula to stir together the flour, salt, yeast, chopped nuts, and dried cranberries. Mix the honey with the warm water, then pour this liquid over the dry ingredients. Stir to combine. The dough will be very sticky; avoid adding extra flour. Gently shape the sticky dough into a ball as best you can.
Step 2: Cover the bowl tightly and let the dough rise at room temperature for 12–18 hours. It will double in size and may have air bubbles on the surface.
Step 3: Turn the dough out onto a lightly floured surface. With lightly floured hands, shape it into a ball. Transfer the dough to a large piece of parchment paper. Using a sharp knife or bread lame, score an X on top. Place the dough and parchment 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 and place both inside 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 turns golden brown. To check doneness, tap the bottom; it should sound hollow. Alternatively, an instant-read thermometer should register 195°F (90°C) in the center.
Step 7: Remove the bread from the pot and cool on a wire rack for at least 20 minutes before slicing.

Tips & Variations

Try substituting walnuts with pecans or hazelnuts for different nutty flavors.
For a sweeter touch, add an extra tablespoon of honey or a sprinkle of cinnamon to the dry ingredients.
If you don’t have a Dutch oven, use any heavy pot with a tight-fitting lid suitable for oven use.
Use coarse sea salt for better flavor; table salt may result in a flatter taste.

Storage

Store leftover bread at room temperature, covered in a clean kitchen towel or paper bag, for up to one week. To refresh the crust after storage, warm the bread in a preheated oven at 350°F (175°C) for 5-10 minutes.

How to Serve

A rustic round loaf of cranberry walnut bread is placed on a round white marble board. The bread is cut into three slices, showing a soft, airy inside with visible pieces of red cranberries and chunks of light brown walnuts spread throughout. The crust is golden brown with a dusting of white flour and has a rustic, uneven texture. To the left, a small bowl of walnuts and to the right, a white bowl filled with creamy yellow butter add to the scene. In the background, there is a white textured container and a folded pink cloth with a grey edge resting on the white marbled surface. photo taken with an iphone --ar 4:5 --v 7

Serve this delicious recipe with your favorite sides.

FAQs

Can I substitute the dried cranberries with fresh ones?

Fresh cranberries have much higher moisture content and can affect the dough texture. It’s best to use dried cranberries or alternatively dried cherries for similar results.

Is it necessary to use instant yeast for this recipe?

Instant yeast works best because it doesn’t require proofing and activates quickly, fitting the no-knead method. You can use active dry yeast, but you’ll need to proof it first and possibly adjust rising times.