Description
3 cups all-purpose flour
1 teaspoon salt
1/2 teaspoon instant yeast
1 cup warm water
1/2 cup dried cranberries
1/4 cup sliced almonds
Zest of 1 orange
1 tablespoon honey
Directions:
In a large mixing bowl, combine the flour, salt, and instant yeast. Stir in the warm water and honey until a rough dough forms.
Add the dried cranberries, sliced almonds, and orange zest, mixing until evenly incorporated.
Cover the bowl with plastic wrap and let the dough rest at room temperature for 12-18 hours, allowing it to rise and develop flavor.
Once risen, turn the dough onto a floured surface and gently shape it into a ball. Let it rest for 30 minutes.
Preheat the oven to 450°F (230°C) and place a Dutch oven inside to heat for 30 minutes.
Carefully transfer the dough into the preheated Dutch oven, cover, and bake for 30 minutes.
Remove the lid and bake for an additional 10-15 minutes, or until the crust is golden brown.
Let the bread cool completely before slicing and serving.
Prep Time: 10 minutes (plus 12-18 hours resting time)
Cooking Time: 40-45 minutes
Total Time: ~13-19 hours
Kcal: 180 kcal per slice
Servings: 10 slices
Step-by-Step Guide
Follow these detailed instructions for perfect no-knead cranberry almond bread every time.
- Mix Dry Ingredients: In a large bowl, whisk together 3 cups of all-purpose flour, 1 teaspoon of salt, and 1/2 teaspoon of instant yeast.
- Combine Wet and Dry: Add 1 cup of warm water and 1 tablespoon of honey to the bowl. Stir with a wooden spoon until a shaggy, sticky dough forms and no dry flour remains.
- Add Mix-Ins: Gently fold in 1/2 cup of dried cranberries, 1/4 cup of sliced almonds, and the zest of one orange until they are evenly distributed throughout the dough.
- First Rise: Cover the bowl tightly with plastic wrap. Let it sit at room temperature (ideally around 70°F/21°C) for 12 to 18 hours. The dough will become bubbly and roughly double in size.
- Shape the Dough: Turn the risen dough onto a lightly floured surface. With floured hands, gently fold the edges towards the center to form a rough ball. Let it rest, seam-side down, for 30 minutes.
- Preheat Oven & Pot: While the dough rests, place an empty Dutch oven (with its lid) into your oven and preheat to 450°F (230°C) for a full 30 minutes.
- Bake Covered: Carefully remove the hot Dutch oven. Gently place the dough ball inside. Cover with the lid and bake for 30 minutes.
- Bake Uncovered: Remove the lid. Bake for another 10-15 minutes until the crust is deeply golden brown and crisp.
- Cool: Transfer the bread to a wire rack. Let it cool completely for at least 2 hours before slicing. This allows the interior crumb to set.
Serving Suggestions
This festive bread is versatile. Serve it sliced with a smear of creamy goat cheese or soft butter. It makes excellent French toast when slightly stale. For a cheese board, cube it for pairing with sharp cheddar and brie. It’s also perfect alongside a warm bowl of butternut squash soup.
How-to Summary
Mix flour, salt, yeast, water, and honey. Fold in cranberries, almonds, and orange zest. Let rise for 12-18 hours. Shape, rest, 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 flour.
My dough didn’t rise much. What happened? The room may have been too cold. Ensure it’s in a warm, draft-free spot. Old yeast can also be a culprit; check its expiration date.
Can I skip the Dutch oven? The Dutch oven creates essential steam. If you don’t have one, place a pan of boiling water on the oven’s bottom rack and bake the loaf on a preheated sheet.
How should I store the bread? Store at room temperature in a paper bag for up to 2 days for a crisp crust. For longer storage, wrap tightly in plastic and freeze for up to 3 months.
Can I use other fruits or nuts? Absolutely. Try dried apricots with pistachios, or cherries with walnuts. Keep the total volume of add-ins to about 3/4 cup to prevent a crumbly loaf.
Common Mistakes to Avoid
- Using Hot Water: Water that is too hot will kill the yeast. It should feel warm to the touch, not scalding.
- Not Preheating the Pot: The Dutch oven must be preheated for a full 30 minutes to properly generate steam and oven spring.
- Skipping the Cool-Down: Slicing the bread while warm will result in a gummy, dense interior. Patience is key.
- Over-Flouring the Surface: Use just enough flour to prevent sticking. Too much will dry out the dough and alter the texture.
Conclusion
This no-knead cranberry almond bread is a stunning, flavorful loaf that requires minimal hands-on effort. The long fermentation develops a complex flavor and wonderful texture, while the Dutch oven method ensures a professional-quality crust. By following the detailed guide and avoiding common pitfalls, you can confidently bake this impressive artisan-style bread at home. Enjoy the process and the delicious results.
