🍞 No-Knead Cranberry Walnut Bread
Easy | Rustic | No Mixer Required
🔸 Description:
This no-knead bread is a crusty, artisan-style loaf packed with the natural sweetness of dried cranberries and the satisfying crunch of walnuts. It requires no kneading, no mixer, and only one bowl — just stir, rest overnight, and bake. Perfect for breakfast, cheese boards, or snacking!
🧾 Ingredients:
- 3 cups all-purpose flour
- 1½ teaspoons salt
- ½ teaspoon instant yeast (a.k.a. rapid rise or bread machine yeast)
- 1 cup chopped walnuts
- 1 cup dried cranberries
- 1½ cups warm water (about 110°F or 43°C)
👩🍳 Instructions:
- Mix the Dough (Night Before):
- In a large bowl, combine flour, salt, yeast, walnuts, and cranberries.
- Add warm water and stir until a shaggy dough forms (no dry flour spots).
- Cover bowl with plastic wrap or a towel and let sit at room temperature (70–75°F) for 12–18 hours.
- Shape & Second Rise:
- Dough will be sticky and bubbly. Turn it out onto a floured surface.
- Use floured hands or a bench scraper to gently shape it into a ball.
- Place on parchment paper, cover with a towel, and let rest for 30–60 minutes.
- Preheat Oven:
- Place a Dutch oven (with lid) in the oven and preheat to 450°F (230°C) for at least 30 minutes.
- Bake:
- Carefully remove the hot Dutch oven, lift the dough using parchment paper, and place it inside.
- Cover and bake for 30 minutes.
- Uncover and bake another 10–15 minutes until golden brown and crusty.
- Cool:
- Remove from pot and let cool on a wire rack at least 1 hour before slicing.
📝 Notes & Tips:
- For extra flavor, toast the walnuts before adding them.
- Want a chewy crust? Spritz water into the oven when you uncover the loaf.
- You can use bread flour for more chew or half whole wheat for a denser loaf.
- If using active dry yeast, proof it in the warm water first before mixing.
- Don’t rush the resting time — it builds the bread’s flavor and structure!
🍽 Servings:
- Makes: 1 large loaf
- Slices: About 10–12
- Prep: 10 mins
- Rise: 12–18 hrs (hands-off)
- Bake: 40–45 mins
- Total (including rise): ~13–20 hrs
🔍 Nutritional Info (Per Slice, 12 slices total):
(Approximate)
- Calories: ~210
- Carbs: ~32g
- Protein: ~5g
- Fat: ~6g
- Fiber: ~2g
- Sugar: ~6g (from cranberries)
✅ Benefits:
- Hands-off, beginner-friendly baking
- Naturally sweet with no added sugar
- Great source of fiber and healthy fats from walnuts
- Versatile for breakfast, sandwiches, or charcuterie boards
- Freezes well and makes beautiful gifts
❓ Q&A:
Q: Can I use fresh cranberries instead of dried?
A: Yes, but chop them and reduce the water slightly, as they release moisture.
Q: What if I don’t have a Dutch oven?
A: Use any heavy oven-safe pot with a lid or bake on a sheet with a pan of water below for steam.
Q: Can I use whole wheat flour?
A: Try replacing up to 1 cup of all-purpose flour with whole wheat. It may rise slightly less but adds nuttiness.
Q: Can I make it gluten-free?
A: You can try using a 1:1 gluten-free flour blend, but results may vary. A stiffer dough helps GF flour hold shape.
Q: How long will it keep?
A: 2–3 days at room temp in a paper bag or up to 3 months in the freezer (wrapped well).