No-Knead Cranberry & Walnut Bread with Lemon Butter

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Description

This No-Knead Cranberry & Walnut Bread with Lemon Butter is the ultimate rustic loaf—crusty on the outside, soft and chewy inside, with bursts of tart cranberries and crunchy walnuts in every bite. The simple no-knead method means anyone can bake bakery-quality bread right from home, with just a few minutes of hands-on time. Pair it with homemade lemon butter for a bright, creamy finish that perfectly complements the hearty loaf.

Ingredients for No-Knead Cranberry & Walnut Bread with Lemon Butter

For the Bread:

  • 3 cups all-purpose flour

  • 1 ½ tsp salt

  • ½ tsp instant yeast

  • 1 ½ cups warm water

  • ¾ cup dried cranberries

  • ¾ cup chopped walnuts

  • 1 tbsp honey (optional, for a hint of sweetness)

For the Lemon Butter:

  • ½ cup unsalted butter, softened

  • 1 tbsp honey or maple syrup

  • 1 tsp lemon zest

  • 1 tsp lemon juice

  • Pinch of salt

Instructions

Step 1: Prepare the Dough

  1. In a large bowl, combine flour, salt, and yeast.

  2. Stir in warm water and honey until a sticky dough forms—no kneading required.

  3. Fold in cranberries and walnuts.

  4. Cover the bowl with plastic wrap or a damp towel and let it rise at room temperature for 12–18 hours, until bubbly and doubled in size.

Step 2: Shape and Second Rise

  1. Turn the dough onto a floured surface. Shape gently into a ball.

  2. Place it on parchment paper, cover with a towel, and let rest for 30–45 minutes.

Step 3: Bake

  1. Preheat your oven to 450°F (230°C). Place a Dutch oven (with lid) inside to heat for 30 minutes.

  2. Carefully transfer the dough (on parchment) into the hot Dutch oven.

  3. Cover and bake for 30 minutes.

  4. Remove the lid and bake for another 10–15 minutes until golden brown and crusty.

  5. Cool on a wire rack before slicing.

Step 4: Make the Lemon Butter

  1. In a small bowl, mix softened butter, honey, lemon zest, lemon juice, and a pinch of salt.

  2. Whip until light and fluffy.

  3. Serve alongside warm slices of the bread.

Notes

  • You can use fresh cranberries (cut in half) instead of dried for a more tart flavor.

  • For extra texture, toast the walnuts lightly before adding them.

  • This dough is very sticky—use floured hands or a bench scraper to handle it.

  • Store the bread wrapped in parchment or a linen towel for up to 3 days.

Tips

  • To get a crusty loaf, preheat the Dutch oven thoroughly.

  • For a softer crust, brush the loaf with butter right after baking.

  • Add a sprinkle of rolled oats on top before baking for a rustic touch.

  • The lemon butter also pairs beautifully with pancakes, scones, or muffins!

Servings

Makes 1 large loaf (about 8–10 slices).

Nutritional Info (Per Slice with Lemon Butter, Approx.)

  • Calories: 230

  • Protein: 5g

  • Fat: 9g

  • Carbohydrates: 32g

  • Fiber: 3g

  • Sugar: 7g

  • Sodium: 250mg

Benefits

  • Heart-Healthy Fats: Walnuts provide omega-3s and antioxidants.

  • Gut Health: Naturally fermented dough is easier to digest.

  • Reduced Effort: No kneading or fancy tools needed.

  • Bright Flavor Boost: Lemon butter adds vitamin C and a refreshing twist.

Q & A

Q: Can I use whole wheat flour instead of all-purpose?
A: Yes, substitute up to 1 cup of all-purpose with whole wheat. Add a tablespoon more water if needed for hydration.

Q: What if I don’t have a Dutch oven?
A: Use any oven-safe pot with a lid, or bake on a baking sheet with a tray of water on the lower rack for steam.

Q: Can I make this gluten-free?
A: Yes—use a high-quality gluten-free flour blend and add 1 tsp apple cider vinegar to help with structure.

Q: How long does the bread stay fresh?
A: It stays fresh for 2–3 days at room temperature or up to 2 months frozen.

Q: Can I skip the lemon butter?
A: Absolutely—but it elevates the flavor beautifully, so try it at least once!

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