Description

This Crusty Cranberry Nut No Knead Bread is a delightfully simple artisan-style loaf with a crispy crust and a soft, flavorful crumb studded with dried cranberries and chopped nuts. Perfect for breakfast, sandwiches, or a snack, this bread requires minimal hands-on time and uses a no-knead method to develop texture and flavor, baked to golden perfection in a 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

Mix Dry Ingredients: In a large bowl, stir together the bread flour, sea salt, instant yeast, chopped nuts, and dried cranberries using a silicone spatula. Avoid using a mixer as the dough is very sticky.
Add Wet Ingredients: Mix the honey with the warm water, then pour this mixture over the dry ingredients. Stir to combine until you have a sticky dough. Do not add extra flour even if the dough is sticky. Gently shape the dough into a rough ball.
First Rise: Cover the bowl tightly and leave the dough to rise at room temperature for 12–18 hours. The dough will double in size, stick to the bowl sides, and develop bubbles.
Shape Dough: Turn the dough onto a lightly floured surface. With lightly floured hands, shape it into a ball as best as you can. Transfer it to a piece of parchment paper large enough to fit inside your Dutch oven. Score an X on top of the dough with a sharp knife or bread lame. Place the dough and parchment inside a bowl to keep its shape and cover lightly. Let rest for 30 minutes.
Preheat Oven and Dutch Oven: Meanwhile, preheat the oven to 475°F (246°C). Place your Dutch oven with its lid inside to heat for 30 minutes.
Bake Covered: Carefully remove the Dutch oven from the oven. Lift the dough using the parchment paper and place it inside the hot pot. Cover with the lid and bake for 25 minutes.
Bake Uncovered: Remove the lid and bake for an additional 8–10 minutes until the bread is deep golden brown. Test doneness by tapping the bread — it should sound hollow or check with an instant-read thermometer that the center reaches 195°F (90°C).
Cool Bread: Remove the bread from the Dutch oven and cool on a wire rack for at least 20 minutes before slicing.
Store: Keep leftover bread covered at room temperature for up to 1 week.

Notes

Do not grease the bowl when mixing as the dough is very sticky and easy to handle without grease.
Resist adding extra flour during mixing to maintain the proper texture and crust development.
Use parchment paper suitable for high heat to avoid burning when baking inside the Dutch oven.
Coarse sea salt is preferred for better flavor over regular table salt.
Place the Dutch oven in the oven while it preheats to ensure it is extremely hot when you add the dough — this helps develop a crusty exterior.
Letting the dough rest after shaping helps it hold its shape better before baking.
The long fermentation (12-18 hours) builds flavor and texture without kneading.
Testing the internal temperature ensures the bread is fully baked.

Prep Time: 20 minutes
Cook Time: 35 minutes
Category: Bread
Method: Baking
Cuisine: American

Keywords: no knead bread, cranberry bread, nut bread, artisan bread, Dutch oven bread, crusty bread, easy bread recipe