Introduction

This Crusty Cranberry Nut No Knead Bread is a delightfully simple artisan loaf packed with dried cranberries and crunchy nuts. It offers a perfect balance of sweet and savory flavors with a wonderfully crusty exterior and tender crumb. Ideal for breakfast or snack time, this bread requires minimal effort but delivers impressive results.

The image shows three slices of nut and dried berry bread with a golden crust and a soft, textured, light brown inside dotted with dark red berries and nuts. One slice is spread with smooth, creamy butter, showing thick, light yellow swirls on top. These slices rest on two white plates, one holding two slices and the other holding one with butter. Next to the plates, a small white bowl contains more butter with a swirl of honey on top. A wooden-handled butter knife with butter residue lies nearby on a white marbled surface, next to a folded dusty pink cloth. A glass of water is partially visible at the top left. 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, stir together the flour, salt, instant yeast, chopped nuts, and dried cranberries using a silicone spatula. Mix the honey with the warm water, then pour over the dry ingredients and combine thoroughly. The dough will be very sticky—resist adding extra flour. Gently shape it into a ball as best as you can.
Step 2: Cover the bowl tightly and let the dough rise at room temperature for 12 to 18 hours until it doubles in size and develops air bubbles on the surface.
Step 3: Lightly flour a work surface and turn the dough out onto it. Using floured hands, shape the dough into a ball, then transfer it onto a large piece of parchment paper. Score an X into the top with a sharp knife or bread lame. Place the dough and parchment inside a large bowl to prevent spreading, cover loosely, and rest for 30 minutes.
Step 4: While the dough rests, preheat your oven to 475°F (246°C). Place a Dutch oven or heavy pot with its lid inside the oven for 30 minutes to get very hot.
Step 5: Carefully remove the hot pot and lift the dough by the parchment paper into it. Cover with the lid and bake for 25 minutes. Then remove the lid and bake an additional 8 to 10 minutes until the crust is golden brown.
Step 6: Test for doneness by tapping the bottom of the loaf; it should sound hollow. Alternatively, use an instant-read thermometer to check for 195°F (90°C) in the center. Remove the bread from the pot and cool on a wire rack for at least 20 minutes before slicing.

Tips & Variations

Use coarse sea salt instead of table salt to enhance the flavor.
Substitute walnuts with pecans or other nuts depending on your preference.
For a sweeter loaf, add a little more honey or use dried cherries instead of cranberries.
Ensure your Dutch oven is very hot before baking to achieve the perfect crust.

Storage

Store leftover bread covered at room temperature for up to one week. To refresh the crust, reheat slices briefly in a toaster or oven. Avoid refrigerating, as it can dry out the bread.

How to Serve

A loaf of bread with a golden-brown crust dusted lightly with flour is placed on a white marbled round board. The bread has visible pieces of red cranberries and light brown walnuts inside, adding texture and color throughout the soft, light beige interior. Two slices are cut and laid flat in front of the main loaf, showing the same mix of cranberries and walnuts. To the right, there is a small gray bowl containing a swirl of creamy yellow butter, and in the background, a beige container and a small bowl of walnuts complete the scene on a white marbled surface. photo taken with an iphone --ar 4:5 --v 7

Serve this delicious recipe with your favorite sides.

FAQs

Can I use regular table salt instead of coarse sea salt?

While you can substitute with table salt, the bread’s flavor will be milder. Coarse sea salt adds a better texture and enhances the overall taste.

Do I have to use a Dutch oven for baking this bread?

A Dutch oven is ideal for creating steam and a crusty exterior, but a heavy covered pot will work similarly. Just be sure it is oven-safe and preheated thoroughly before baking.