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Cranberry Walnut No-Knead Bread

A delightful, easy-to-make no-knead bread with sweet-tart cranberries and crunchy walnuts, perfect for cozy mornings or as a festive treat.
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Prep Time 12 hours
Cook Time 45 minutes
Total Time 12 hours 45 minutes
Servings: 8 servings
Course: Breads, Breakfast
Cuisine: American
Calories: 150
Ingredients Method Notes

Ingredients
  

Dry Ingredients
  • 3 cups all-purpose flour plus a bit for shaping
  • 1.25 teaspoons fine sea salt
  • 0.5 teaspoon instant yeast
Wet Ingredients
  • 1.5 cups cool water
Mix-ins
  • 0.75 cup dried cranberries can soak in warm water for 5 minutes if very dry
  • 0.75 cup chopped walnuts lightly toasted if possible
  • 1 tablespoon orange zest optional for a bright citrus twist
Miscellaneous
  • Oil or parchment for the bowl and pot to prevent sticking

Method
 

Preparation
  1. In a large bowl, combine flour, salt, and yeast. Stir to blend.
  2. Pour in the cool water and stir until a shaggy dough forms. It will look messy.
  3. Fold in cranberries, walnuts, and optional orange zest until just distributed.
  4. Cover the bowl with a lid or plastic wrap and let it sit at room temperature for 12 to 18 hours.
  5. The surface should be dotted with bubbles and the dough should look puffy.
Shaping
  1. Lightly flour your counter and hands. Turn out the dough and tuck the edges under to form a round ball.
  2. Place the dough on parchment, seam side down. Cover and let it rise for 45 to 90 minutes.
Baking
  1. Preheat your oven to 450 F with the Dutch oven inside for at least 30 minutes.
  2. Lift the dough using the parchment as a sling and transfer it into the hot pot.
  3. Cover and bake for 30 minutes.
  4. Remove the lid and bake 10 to 15 minutes more until deeply golden and crisp.
Cooling
  1. Carefully lift the loaf out and let it cool on a rack for at least an hour before slicing.

Notes

This loaf can be enjoyed warm, with butter and honey, or sliced for sandwiches the next day. Try adding cinnamon or chocolate chips for variations.