Description

This Crusty Cranberry Nut No Knead Bread features a rustic, chewy crust with a tender crumb studded with dried cranberries and crunchy walnuts or pecans. Perfect for breakfast or a snack, this easy no-knead recipe requires minimal hands-on time and uses a simple overnight rise to develop flavor, finishing with baking in a hot Dutch oven for a beautifully golden crust.

Ingredients

Scale

Dough 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

Mix Ingredients: In a large bowl, stir together the flour, salt, yeast, chopped nuts, and dried cranberries with a silicone spatula. In a separate container, combine the honey and warm water, then pour over the dry ingredients. Mix well to combine. The dough will be very sticky—do not add extra flour. Gently shape the sticky dough into a ball as best you can.
First Rise: Cover the bowl tightly and leave it on the counter at room temperature for 12 to 18 hours. The dough will double in size and may have air bubbles on the surface.
Shape Dough: Turn the dough out onto a lightly floured surface. Using lightly floured hands, shape it into a ball. Transfer the dough ball onto a large piece of parchment paper. Score an X on the top with a sharp knife or bread lame. Place dough and parchment in a bowl to prevent spreading and cover lightly with plastic wrap or a towel. Let it rest for 30 minutes.
Preheat Oven and Dutch Oven: While the dough rests, preheat the oven to 475°F (246°C). Place a Dutch oven or heavy pot with its lid inside to heat for 30 minutes.
Bake with Lid: Carefully remove the hot Dutch oven from the oven. Lift the dough with the parchment and place it inside the pot along with the parchment. Cover with the lid and bake for 25 minutes.
Bake without Lid: Remove the lid and continue baking the bread for an additional 8 to 10 minutes until golden brown. Check doneness by tapping to hear a hollow sound or by confirming an internal temperature of 195°F (90°C).
Cool: Remove the bread from the pot and transfer to a wire rack. Allow to cool completely for at least 20 minutes before slicing.
Storage: Store leftover bread covered at room temperature for up to one week.

Notes

Use coarse sea salt for better flavor than table salt.
Do not add extra flour during mixing; the dough should be very sticky.
Use parchment paper that can withstand high heat inside the Dutch oven.
Allow the Dutch oven to heat thoroughly to get a crisp crust.
Check bread doneness by internal temperature or hollow tap sound.
Store leftover bread in a covered container at room temperature for up to one week.

Prep Time: 15 minutes
Cook Time: 35 minutes
Category: Bread
Method: Baking
Cuisine: American

Keywords: No knead bread, cranberry nut bread, crusty bread, homemade bread, easy bread recipe, Dutch oven bread, overnight rise bread