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Crusty Cranberry Nut No Knead Bread Recipe

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★★★★★

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.

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

  1. 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.
  2. 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.
  3. 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.
  4. 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.
  5. 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.
  6. 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.
  7. Bake with Lid On: Carefully transfer the dough with parchment into the hot Dutch oven. Cover with the lid and bake for 25 minutes.
  8. 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).
  9. 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.
  10. 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

Find it online: https://ellaeatsdaily.com/crusty-cranberry-nut-no-knead-bread-recipe/