No-Knead Cranberry Walnut Bread
This easy and rewarding No-Knead Cranberry Walnut Bread is loaded with sweet cranberries and crunchy walnuts, perfect for any occasion.
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.
Notes
Serve warm with butter or cream cheese. For storage, keep in an airtight container for up to three days or wrap and store in the fridge for up to a week. For freezing, slice and store in a freezer bag for up to three months.