No-Knead Cranberry Walnut Bread is a delightful treat that’s perfect for both beginners and seasoned bakers. With minimal effort, you can create a flavorful, artisan-style bread that fills your home with a warm, inviting aroma. The combination of sweet cranberries and crunchy walnuts makes this bread not only delicious but also highly customizable for your taste preferences.
Recipe Information
Prep Time: 15 minutes
Cook Time: 40 minutes
Total Time: 12–18 hours (includes rising time)
Servings: 12
Difficulty Level: Easy
Nutrition Information (per serving)
Calories: 150
Protein: 4 g
Carbohydrates: 30 g
Fat: 3 g
Fiber: 2 g
Sugar: 1 g
Sodium: 300 mg
Why Make No-Knead Cranberry Walnut Bread
No-Knead Cranberry Walnut Bread is a fantastic choice for anyone seeking a wholesome and nutritious homemade option. Packed with fiber and antioxidants from the cranberries and walnuts, this bread offers not just great taste but also health benefits. Moreover, its simplicity means you can enjoy the satisfaction of baking without spending hours in the kitchen. It’s the ideal project for busy days, as you can prepare the dough the night before, and wake up to fresh, warm bread.
How to Make No-Knead Cranberry Walnut Bread Step by Step
Ingredients
3 cups (375 g) all-purpose flour
1 1⁄2 tsp (9 g) salt
1⁄2 tsp (2 g) instant yeast
1 1⁄2 cups (360 ml) warm water
1⁄2 cup (60 g) dried cranberries
1⁄2 cup (60 g) chopped walnuts
1 tbsp (15 ml) honey (optional, for sweetness)
Directions
In a large bowl, whisk together flour, salt, and yeast. Stir in warm water until a sticky dough forms. Fold in cranberries, walnuts, and honey if using. Mix until evenly distributed. Cover the bowl tightly with plastic wrap and let it rise at room temperature for 12–18 hours, or until the dough doubles in size and is bubbly. Preheat the oven to 450°F (230°C). Place a Dutch oven (with lid) inside to heat for 30 minutes. Turn the dough onto a floured surface, shape it into a ball, and cover with a clean towel while the oven heats. Carefully transfer the dough into the hot Dutch oven, cover with the lid, and bake for 30 minutes. Remove the lid and bake for another 10–15 minutes until the crust is golden brown. Cool on a wire rack before slicing. Serve warm with butter or cream cheese.
How to Serve No-Knead Cranberry Walnut Bread
This flavorful bread pairs wonderfully with a variety of accompaniments. Spread softened butter on warm slices for a classic touch, or try cream cheese for a creamy contrast. For a savory option, serve it alongside a fresh salad or as a base for a hearty sandwich. It also complements soups and stews, providing a delightful crunch with each bite.
How to Store No-Knead Cranberry Walnut Bread
To store your No-Knead Cranberry Walnut Bread, keep it in an airtight container at room temperature for up to three days. For longer storage, wrap it tightly in plastic wrap and place it in the fridge for up to a week. To reheat, simply pop slices in the oven or toaster until warmed through. If you want to freeze your bread, slice it first, then store in a freezer bag, where it can last for up to three months.
Expert Tips for Cooking No-Knead Cranberry Walnut Bread
- Ensure your water is warm—not hot—to activate the yeast properly.
- Experiment with different nuts and dried fruits for unique flavor combinations.
- Allow your dough to rise in a warm environment for the best results.
- Use parchment paper to help transfer the dough easily into the Dutch oven.
- For a crustier loaf, preheat the lid of the Dutch oven as well before baking.
Delicious Variations of No-Knead Cranberry Walnut Bread
For a spiced version, add cinnamon or nutmeg to the dry ingredients. Create a herbed loaf by mixing in fresh rosemary or thyme, adding a new depth of flavor. For citrus lovers, incorporate orange zest along with the cranberries for a refreshing twist.
Frequently Asked Questions about No-Knead Cranberry Walnut Bread
Can I use whole wheat flour instead of all-purpose flour?
Yes, but expect a denser texture. You may need to adjust the water content slightly.
How can I make my bread crustier?
Try placing a shallow pan filled with water at the bottom of your oven while baking.
Is it possible to make this bread gluten-free?
Yes, use a gluten-free flour blend for a gluten-free version, but results may vary.
Conclusion
No-Knead Cranberry Walnut Bread is an easy and rewarding recipe perfect for any baking enthusiast. Its rich flavor, combined with the delightful texture of cranberries and walnuts, makes it a fantastic choice for any occasion. Give it a try, and you’ll be amazed at how simple it is to create such a delicious loaf!
No-Knead Cranberry Walnut Bread
Ingredients
Dry Ingredients
- 3 cups 3 cups (375 g) all-purpose flour
- 1.5 tsp 1 1⁄2 tsp (9 g) salt
- 0.5 tsp 1⁄2 tsp (2 g) instant yeast
Wet Ingredients
- 1.5 cups 1⁄2 cups (360 ml) warm water Warm, not hot
- 0.5 cup 1⁄2 cup (60 g) dried cranberries
- 0.5 cup 1⁄2 cup (60 g) chopped walnuts
- 1 tbsp 1 tbsp (15 ml) honey (optional, for sweetness) Optional for extra sweetness
Instructions
Preparation
- In a large bowl, whisk together flour, salt, and yeast.
- Stir in warm water until a sticky dough forms.
- Fold in cranberries, walnuts, and honey if using. Mix until evenly distributed.
- Cover the bowl tightly with plastic wrap and let it rise at room temperature for 12–18 hours, or until the dough doubles in size and is bubbly.
Baking
- Preheat the oven to 450°F (230°C) and place a Dutch oven (with lid) inside to heat for 30 minutes.
- Turn the dough onto a floured surface, shape it into a ball, and cover with a clean towel while the oven heats.
- Carefully transfer the dough into the hot Dutch oven, cover with the lid, and bake for 30 minutes.
- Remove the lid and bake for another 10–15 minutes until the crust is golden brown.
- Cool on a wire rack before slicing.
