Description

This Crusty Cranberry Nut No Knead Bread is a delightfully chewy and flavorful artisan loaf that features a sticky, no-knead dough packed with tart dried cranberries and crunchy walnuts or pecans. Slow-fermented overnight for optimal flavor and texture, it’s baked in a preheated Dutch oven for an irresistibly crisp crust and tender crumb. Perfect for holiday breakfasts, sandwiches, or enjoying with butter and jam.

Ingredients

Scale

Dry 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

Wet Ingredients

1 Tablespoon (21g) honey
1 and 1/2 cups (360ml) warm water (about 95°F / 35°C)

Instructions

Mix Ingredients: In a large bowl, use a silicone spatula to stir together the flour, sea salt, instant yeast, chopped nuts, and dried cranberries. In a separate container, mix the honey and warm water, then pour this mixture over the dry ingredients. Stir to combine. The dough will be very sticky; do not add extra flour. Gently shape the mixture into a loose ball.
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, become sticky and bubbly, and may stick to the bowl sides.
Shape Dough: Turn the dough out onto a lightly floured surface. With lightly floured hands, shape it into a ball—not perfectly smooth but compact. Place the ball on a large piece of parchment paper suitable for high heat inside your baking pot. Score an X on top with a sharp knife or bread lame. Set the dough on a plate or bowl, cover lightly, and rest for 30 minutes to relax.
Preheat Oven and Dutch Oven: While dough rests, preheat your oven to 475°F (246°C). Place a Dutch oven or heavy-duty pot with the lid inside the oven to heat for 30 minutes.
Bake Covered: Carefully remove the hot Dutch oven from the oven. Lift the dough using the parchment paper and place both inside the pot. Cover with the lid and bake for 25 minutes. This traps steam for a crispy crust.
Bake Uncovered: Remove the lid and continue baking the bread for an additional 8 to 10 minutes until golden brown. To check doneness, tap the bread lightly; it should sound hollow. Alternatively, an instant-read thermometer inserted into the center should register 195°F (90°C).
Cool Bread: Remove the bread from the pot and transfer it to a wire rack. Let it cool completely for at least 20 minutes before slicing.
Store Leftovers: Keep any leftover bread covered at room temperature for up to one week to maintain freshness.

Notes

Use coarse sea salt rather than regular table salt for better flavor.
Do not use a mixer for this sticky dough; stirring by hand is best.
Allowing the dough to rest overnight develops the flavor and texture.
Preheating the Dutch oven ensures a crusty, artisan-style loaf.
Scoring the dough allows it to expand evenly while baking.
Use parchment paper safe for high heat to easily transfer dough into the hot pot.
Check bread doneness by tapping for a hollow sound or using a thermometer reading 195°F (90°C).
Store bread at room temperature covered for up to one week; freezing is also an option for longer storage.

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

Keywords: no knead bread, cranberry bread, nut bread, artisan bread, easy bread recipe, Dutch oven bread, homemade bread, cranberry walnut bread