Introduction

Crusty Cranberry Nut No Knead Bread is a wonderfully rustic loaf with a crisp crust and a tender, flavorful crumb. Dotted with dried cranberries and crunchy nuts, this bread is perfect for breakfast or snacking. Best of all, it requires minimal effort and no kneading, making it ideal for home bakers of all levels.

The image shows three slices of nut and berry bread with a golden-brown crust and a soft, light brown inside filled with dark red berries and pieces of nuts. One slice on a white plate has a thick layer of creamy butter spread on it, while the other two slices lie flat on a white marbled surface next to a butter knife with some butter on the blade. A small white bowl next to the bread holds a swirl of soft butter with a small pool of honey in the center. The scene is bright with natural light and features a slightly crumpled peach-colored cloth napkin on the right side. 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 with the warm water, then pour it over the dry ingredients. Stir to combine; the dough will be very sticky, so avoid adding extra flour. Gently shape the mixture into a ball as best you can.
Step 2: Cover the bowl tightly and let the dough rise at room temperature for 12 to 18 hours. The dough will double in size and may show air bubbles on the surface.

Step 3: Turn the dough out onto a lightly floured surface. Using lightly floured hands, shape it into a rough ball and transfer it onto a large piece of parchment paper. Score an X on top with a sharp knife or bread lame. Place the dough on the parchment inside a bowl to keep its shape, then cover lightly and let rest for 30 minutes.
Step 4: Preheat your oven to 475°F (246°C). Place a Dutch oven or heavy pot with the lid inside the oven to heat for 30 minutes.
Step 5: Carefully remove the hot pot from the oven. Lift the dough with the parchment paper and place both into the pot. Cover with the lid and bake for 25 minutes.

Step 6: Remove the lid and bake for another 8 to 10 minutes, until the bread is golden brown. Tap the loaf; it should sound hollow. An internal temperature of 195°F (90°C) indicates it’s done.
Step 7: Remove the bread from the pot and cool on a wire rack for at least 20 minutes before slicing.

Tips & Variations

Use coarse sea salt for better flavor compared to regular table salt.

Try substituting the walnuts or pecans with almonds or hazelnuts for a different nutty flavor.
If dried cranberries are not available, dried cherries or raisins work well as alternatives.
For a slightly sweeter loaf, increase honey to 2 tablespoons.

Make sure your Dutch oven is very hot before baking to achieve a crispy crust.

Storage

Store leftover bread covered at room temperature for up to one week. To refresh the crust, heat slices briefly in a toaster or oven. This bread also freezes well; wrap tightly and freeze for up to three months. Thaw at room temperature before reheating.

How to Serve

A round loaf of bread with a crusty, golden-brown top dusted with flour sits on a white marbled surface. The loaf is partially sliced, revealing a soft, speckled interior filled with pieces of dark red cranberries and light brown walnut chunks scattered evenly throughout. Two slices lie flat in front of the loaf, showing the dense but airy texture inside. Around the bread are small bowls: one with yellow butter curls, one with walnut pieces, and another with dried cranberries. A textured, beige cloth is softly folded in the background. Photo taken with an iphone --ar 4:5 --v 7

Serve this delicious recipe with your favorite sides.

FAQs

Can I use regular table salt instead of coarse sea salt?

While you can use table salt, the bread’s flavor may be less pronounced. Coarse sea salt enhances the taste and texture better.

Do I need a Dutch oven to bake this bread?

A Dutch oven or heavy covered pot is recommended to trap steam and create a crisp crust, but you can bake on a baking stone covered with a heatproof bowl if needed.