No-Knead Cranberry Walnut Bread

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Description

This rustic artisan-style bread is chewy on the inside, crisp on the outside, and bursting with the natural sweetness of cranberries and the nutty crunch of walnuts. The best part? No kneading required! With a slow fermentation process, the dough develops deep flavor and a beautiful open crumb. Perfect for breakfast, sandwiches, or as a side with soups and cheese boards.

Ingredients For No-Knead Cranberry Walnut Bread

  • 3 cups (360g) all-purpose flour (or bread flour)

  • 1 ½ teaspoons salt

  • ½ teaspoon instant yeast

  • 1 ½ cups (360ml) warm water

  • ½ cup dried cranberries (can use fresh or frozen, too)

  • ½ cup chopped walnuts (lightly toasted for extra flavor)

  • 1 tablespoon honey or maple syrup (optional, for slight sweetness)

  • Extra flour or cornmeal for dusting

 Instructions

  1. Mix the Dough

    • In a large bowl, whisk together flour, salt, and yeast.

    • Stir in warm water until a shaggy dough forms.

    • Mix in cranberries, walnuts, and honey (if using).

    • Cover with plastic wrap or a clean towel and let rise at room temperature for 12–18 hours (overnight).

  2. Shape the Dough

    • After rising, the dough should be bubbly and doubled in size.

    • Turn it out onto a floured surface. Gently shape into a ball (don’t knead).

    • Place on parchment paper, sprinkle with flour, and cover for 30–60 minutes to rest.

  3. Preheat Oven & Dutch Oven

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

  4. Bake

    • Carefully transfer dough with parchment into the hot Dutch oven.

    • Cover and bake for 30 minutes.

    • Remove lid and bake an additional 10–15 minutes until golden brown and crusty.

  5. Cool & Serve

    • Let bread cool on a rack for at least 1 hour before slicing to finish setting the crumb.

Notes

  • Use bread flour for a chewier texture, or all-purpose flour for a lighter crumb.

  • Dried cranberries can be swapped with raisins, cherries, or even chopped apricots.

  • Toast walnuts slightly in a dry pan for deeper nutty flavor.

  • If you don’t have a Dutch oven, bake on a pizza stone or baking sheet with a tray of hot water in the oven for steam.

Tips

  • For a crispier crust, let the bread cool in the oven with the door slightly ajar.

  • Add orange zest for a festive touch.

  • Store in a paper bag or bread box for up to 3 days. Freeze sliced bread for longer storage.

Servings

  • Makes 1 large loaf

  • Serves about 10–12 slices

Nutritional Info (per slice, approx.)

  • Calories: 180

  • Carbohydrates: 34g

  • Protein: 5g

  • Fat: 4g

  • Fiber: 3g

  • Sugar: 5g

Health Benefits

  • Walnuts: Rich in omega-3 fatty acids, good for brain and heart health.

  • Cranberries: Provide antioxidants and support urinary tract health.

  • Slow-fermentation bread: Easier to digest and lower glycemic index.

❓ Q & A

Q: Can I make this gluten-free?
A: Yes, use a gluten-free all-purpose flour blend and slightly reduce the water.

Q: Do I have to use a Dutch oven?
A: No, but a Dutch oven gives the best crust. Without it, bake on a tray with steam for similar results.

Q: Can I use fresh cranberries instead of dried?
A: Yes! Fresh cranberries will add a tangy burst. Chop them slightly before adding.

Q: How long does it stay fresh?
A: Best enjoyed within 2–3 days, but slices freeze beautifully.

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