Description
3 cups bread flour
1 ½ tsp salt
½ tsp instant yeast
1 ¼ cups warm water
½ cup dried cranberries
½ cup chopped walnuts
1 tbsp honey
Directions:
In a large mixing bowl, whisk together the bread flour, salt, and instant yeast.
Add the warm water and honey, stirring until a sticky dough forms.
Fold in the dried cranberries and chopped walnuts.
Cover the bowl with plastic wrap and let the dough rise at room temperature for 12-18 hours.
After rising, turn the dough out onto a floured surface and shape it into a round loaf.
Place the loaf on parchment paper and cover loosely with a towel, allowing it to rest for 30 minutes.
Preheat the oven to 450°F (230°C) and place a Dutch oven inside to heat.
Carefully transfer the dough (with parchment) into the hot Dutch oven, cover, and bake for 30 minutes.
Remove the lid and bake for an additional 10-15 minutes until golden brown.
Let cool before slicing. Enjoy!
Prep Time: 15 minutes Rising Time: 12-18 hours Cooking Time: 40 minutes Total Time: 13-19 hours Kcal: 220 per slice Servings: 10 slices
Step-by-Step Guide
1. Mix Dry Ingredients: In a large bowl, thoroughly whisk 3 cups of bread flour, 1 ½ tsp salt, and ½ tsp instant yeast.
2. Form the Dough: Add 1 ¼ cups warm water and 1 tbsp honey. Stir with a wooden spoon until no dry flour remains and a sticky, shaggy dough forms.
3. Add Mix-ins: Gently fold in ½ cup each of dried cranberries and chopped walnuts until evenly distributed.
4. First Rise (Bulk Fermentation): Cover the bowl tightly with plastic wrap. Let it rest at room temperature (70-75°F) for 12-18 hours. The dough will double in size and become bubbly.
5. Shape the Loaf: Turn the risen dough onto a lightly floured surface. With floured hands, gently shape it into a round loaf by folding the edges toward the center.
6. Second Rise: Place the loaf seam-side down on a piece of parchment paper. Cover loosely with a kitchen towel and let rest for 30 minutes.
7. Preheat Oven & Pot: While the dough rests, preheat your oven to 450°F (230°C). Place your Dutch oven (with lid) inside to heat for at least 30 minutes.
8. Bake Covered: Carefully remove the hot Dutch oven. Lower the dough into it using the parchment paper as a sling. Cover and bake for 30 minutes.
9. Bake Uncovered: Remove the lid and bake for another 10-15 minutes until the crust is deep golden brown.
10. Cool: Transfer the bread to a wire rack. Let it cool completely for at least 1 hour before slicing.
Serving Suggestions
This cranberry walnut no-knead bread is incredibly versatile. For breakfast, toast slices and spread with cream cheese or salted butter. It makes exceptional sandwiches, especially with turkey, brie, and a touch of honey mustard. Serve it alongside a hearty soup or stew, or simply enjoy it as a snack with a sharp cheddar. For a festive touch, slice and serve on a cheese board with soft goat cheese and fig jam.
How-to Summary
Combine dry ingredients, then mix with water and honey. Fold in cranberries and walnuts. Let the dough rise for 12-18 hours. Shape, rest for 30 minutes, then bake in a preheated Dutch oven at 450°F: 30 minutes covered, 10-15 minutes uncovered. Cool completely before slicing.
Frequently Asked Questions
Can I use active dry yeast instead of instant? Yes. Use the same amount but activate it in the warm water (with the honey) for 5-10 minutes before adding to the dry ingredients.
My dough didn’t rise much. What happened? The room may have been too cold. Ensure it’s in a warm spot (70-75°F). Old yeast can also be a culprit—check its expiration date.
Can I use all-purpose flour? Yes, but bread flour gives a better, chewier crumb. If using all-purpose, the bread may be slightly more dense.
Do I need a Dutch oven? It’s highly recommended to create steam for a crisp crust. As an alternative, use any heavy, oven-safe pot with a tight-fitting lid.
How should I store the bread? Store at room temperature in a paper bag for 1-2 days for best crust. For longer storage, keep in an airtight container or freeze sliced.
Common Mistakes to Avoid
- Using Hot Water: Water that is too hot can kill the yeast. Aim for warm (about 100-110°F).
- Over-flouring the Surface: Use minimal flour when shaping to avoid drying out the dough and creating dense spots.
- Skipping the Cooling Time: Slicing into the bread while it’s hot results in a gummy interior. Patience is key.
- Not Preheating the Pot Long Enough: Ensure your Dutch oven is fully preheated (a full 30 minutes) to properly oven-spring the dough.
- Overbaking Uncovered: Watch closely during the final bake. Ovens vary, and the crust can burn quickly.
Conclusion
This no-knead cranberry walnut bread is a masterpiece of simplicity. The long fermentation develops incredible flavor, while the Dutch oven method delivers a professional, crusty loaf. By following the detailed steps and avoiding common pitfalls, you’ll create a stunning, artisanal bread perfect for any occasion. The sweet-tart cranberries and crunchy walnuts make each slice a special treat. Happy baking!
