Introduction

This Crusty Cranberry Nut No Knead Bread combines a delightful crunch from nuts with the sweet tartness of dried cranberries. Perfect for breakfast or a snack, its crispy crust and chewy interior make it a comforting homemade treat without much effort.

The image shows three slices of nut and dried fruit bread on a white plate with a slightly rough crust. The bread has a light brown interior filled with pieces of walnuts and dark red dried cranberries evenly spread throughout. One slice on a white plate has a layer of pale yellow butter spread on it, with the butter showing a smooth, creamy texture. Next to the slices is a small white bowl filled with yellow butter topped with honey, and a butter knife with a wooden handle resting nearby with some butter on the blade. The setup is on a white marbled surface with a light pink cloth napkin folded nearby, and a glass of water is seen in the top left corner. 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, yeast, chopped nuts, and dried cranberries using a silicone spatula. Mix the honey and warm water, then pour over the dry ingredients and combine. The dough will be very sticky—avoid adding extra flour. Gently shape 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, until doubled in size with bubbles on the surface.
Step 3: Turn the dough onto a lightly floured surface and shape into a ball. Place the dough on a large piece of parchment paper. Score an “X” on top using a sharp knife or bread lame. Set the dough inside a bowl to rest, cover lightly with plastic wrap or a towel, and let rest for 30 minutes.
Step 4: Preheat the oven to 475°F (246°C). Place a Dutch oven or heavy pot with the lid inside the oven for 30 minutes to heat.
Step 5: Carefully remove the hot Dutch oven, lift the dough with the parchment paper, and place both inside the pot. Cover with the lid and bake for 25 minutes.
Step 6: Remove the lid and bake for an additional 8–10 minutes until the bread is golden brown. The bread is done when it sounds hollow when tapped or an instant-read thermometer reads 195°F (90°C) in the center.
Step 7: Remove the bread from the pot and let it cool on a wire rack for at least 20 minutes before slicing.

Tips & Variations

Use coarse sea salt for better flavor; table salt may result in a less flavorful bread.
Swap walnuts for pecans or other nuts depending on your preference.
Dried cherries or raisins can be used instead of cranberries for a different fruity twist.
Ensure the Dutch oven is very hot before baking to achieve a crispy crust.

Storage

Store leftover bread covered at room temperature for up to 1 week. To refresh the crust, warm slices briefly in a toaster or oven before serving.

How to Serve

A close-up image shows two slices of rustic bread with a rough texture and visible pieces of nuts and dried fruit. On top of the upper slice, three uneven swirls of light yellow butter spread smoothly, with a creamy texture. A woman's hand gently holds the bread slice, with fingers touching the edges. The bread rests on a light-colored board, and part of a white bowl with pale yellow butter is seen in the top left corner. The background is a white marbled texture. photo taken with an iphone --ar 4:5 --v 7

Serve this delicious recipe with your favorite sides.

FAQs

Do I need to knead the dough?

No, this recipe relies on a no knead method. The long rise time develops the gluten, so there’s no need for kneading.

Can I use regular yeast instead of instant yeast?

You can use active dry yeast but you may need to activate it in warm water before mixing with the flour. Adjust rising times as needed since active dry yeast works a bit slower.

Crusty Cranberry Nut No Knead Bread Recipe

Print Recipe

★★★★★

4.6 from 111 reviews

This Crusty Cranberry Nut No-Knead Bread combines a rustic, chewy texture with the sweet tartness of dried cranberries and the crunchy depth of chopped walnuts or pecans. With minimal hands-on time, this artisan-style bread relies on a long fermentation for flavor development and an ultra-crispy crust achieved by baking in a preheated Dutch oven.

Author: Ella
Prep Time: 20 minutes
Cook Time: 35 minutes
Total Time: 13 hours 55 minutes
Yield: 1 loaf, approximately 8-10 slices 1x
Category: Bread
Method: Baking
Cuisine: American

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 Dry Ingredients: In a large bowl, combine the bread flour, coarse sea salt, instant yeast, chopped nuts, and dried cranberries using a silicone spatula. Avoid using a mixer because the dough will be very sticky.
Add Wet Ingredients: Mix the honey into the warm water, then pour the mixture over the dry ingredients. Stir gently to combine. The dough will be sticky and shaggy; resist adding extra flour. Shape it loosely into a ball.
Initial Rise: Cover the bowl tightly and leave it at room temperature for 12 to 18 hours. The dough will double in size, adhere to the bowl’s sides, and exhibit air bubbles on the surface.
Shape the Dough: Lightly flour a work surface and turn the dough out onto it. Shape gently into a ball using lightly floured hands—it doesn’t need to be perfect. Transfer the dough onto a large piece of parchment paper sized to fit your pot.
Score and Rest: Use a sharp knife, kitchen shears, or bread lame to score an X on top of the dough. Place the dough (on parchment) inside a bowl to prevent spreading. Cover loosely with plastic wrap or a kitchen towel and rest for 30 minutes.
Preheat Dutch Oven: While resting, preheat your oven to 475°F (246°C). Place your Dutch oven with the lid inside the oven to heat for 30 minutes, ensuring it’s hot before baking.
Bake with Lid On: Carefully transfer the dough with parchment into the hot Dutch oven. Cover with the lid and bake for 25 minutes.
Bake with Lid Off: Remove the lid carefully and bake an additional 8 to 10 minutes until the crust is golden brown. The bread is done if hollow-sounding when tapped or when an instant-read thermometer inserted into the loaf reads 195°F (90°C).
Cool: Remove the Dutch oven from the oven. Lift out the bread using the parchment paper and cool on a wire rack for at least 20 minutes before slicing.
Store: Cover leftover bread and store at room temperature for up to one week.

Notes

Do not grease the bowl as the dough will stick, and this helps with fermentation.
The dough is intentionally sticky; adding more flour can make the bread dense.
Use coarse sea salt for better flavor than regular table salt.
If you don’t have a Dutch oven, a heavy-duty pot with a lid that can withstand high heat is suitable.
Letting the bread cool before slicing prevents a gummy crumb texture.
Adjust dried cranberry amount to your preference for sweetness and tartness.

Keywords: no knead bread, cranberry bread, nut bread, artisan bread, no knead, crusty bread, homemade bread