Description
For the Bread:
3 cups all-purpose flour
1 ½ teaspoons salt
½ teaspoon active dry yeast
1 ¼ cups warm water
2 tablespoons honey
½ cup chopped walnuts
For the Cinnamon Butter:
½ cup unsalted butter, softened
1 tablespoon honey
½ teaspoon cinnamon
Pinch of salt
Directions:
In a large bowl, mix the flour, salt, and yeast. Stir in warm water and honey until just combined. Fold in chopped walnuts.
Cover the bowl with plastic wrap and let it rise at room temperature for 12-18 hours, or until bubbly and doubled in size.
Preheat oven to 450°F (230°C). Place a Dutch oven inside to heat for 30 minutes.
Turn the dough onto a floured surface, shape it into a ball, and let it rest for 30 minutes while the oven heats.
Carefully place the dough into the hot Dutch oven, cover, and bake for 30 minutes.
Remove the lid and bake for another 10-15 minutes until golden brown. Let cool before slicing.
For the cinnamon butter, mix softened butter with honey, cinnamon, and a pinch of salt until smooth. Serve with warm bread.
Prep Time: 10 minutes (plus 12-18 hours rise time)
Cooking Time: 40 minutes
Total Time: 13-19 hours
Kcal: 220 kcal per slice
Servings: 10 slices
Step-by-Step Guide
1. Mix the Dough: In a large bowl, whisk together the flour, salt, and yeast. Add the warm water and honey. Stir with a wooden spoon until a shaggy, sticky dough forms and no dry flour remains. Gently fold in the chopped walnuts.
2. First Rise (Bulk Fermentation): Cover the bowl tightly with plastic wrap. Let it sit at room temperature (70-75°F is ideal) for 12 to 18 hours. The dough is ready when it’s bubbly, doubled in size, and has a slightly domed surface.
3. Shape the Dough: When the oven is preheating, turn the risen dough onto a well-floured surface. With floured hands, gently fold the edges of the dough into the center to form a rough ball. Let it rest, seam-side down, for 30 minutes.
4. Bake: Using caution, remove the scorching hot Dutch oven. Carefully place the dough inside. Cover with the lid and bake for 30 minutes. Remove the lid and bake for 10-15 more minutes until the crust is deeply golden brown.
5. Cool & Serve: Transfer the bread to a wire rack and let it cool completely before slicing. This is crucial for the texture. While it cools, make the cinnamon butter by whipping all ingredients together until smooth.
Serving Suggestions
This walnut no-knead bread is incredibly versatile. Serve thick slices toasted with the cinnamon butter for a decadent breakfast. For a savory twist, pair it with sharp cheddar cheese and apple slices. It also makes exceptional French toast or a hearty base for avocado toast. Crumble any leftovers into breadcrumbs for coating chicken or topping casseroles.
How-to Summary
Combine dry ingredients, add wet ingredients and walnuts, and mix until just combined. Let the dough rise, covered, for 12-18 hours. Shape the dough into a ball and let it rest. Bake covered in a preheated Dutch oven at 450°F for 30 minutes, then uncovered for 10-15 minutes. Cool completely before slicing and serve with homemade cinnamon honey butter.
Frequently Asked Questions
Can I use instant yeast instead of active dry? Yes. You can use the same amount of instant yeast and mix it directly with the flour without needing to activate it in water first.
What if my dough didn’t rise much? The room may have been too cold. Ensure your water is warm (about 105-110°F) and place the bowl in a warm, draft-free spot. Old yeast can also be a culprit.
Can I omit the nuts? Absolutely. Simply leave out the walnuts for a plain, delicious no-knead loaf. You could also substitute with pecans or dried fruit.
Do I need a Dutch oven? It’s highly recommended as it traps steam, creating a professional-quality crust. If you don’t have one, bake on a preheated pizza stone or baking sheet with a pan of water underneath to create steam.
How should I store the bread? Store cooled bread in a paper bag at room temperature for 2-3 days for best crust. For longer storage, wrap tightly in plastic and freeze for up to 3 months.
Common Mistakes to Avoid
Avoid using hot water, which can kill the yeast. Do not over-mix the dough; just stir until combined. Skipping the full cooling time before slicing results in a gummy interior. Do not forget to preheat the Dutch oven, as a cold start prevents proper oven spring. Finally, ensure your baking time is sufficient with the lid off to achieve a crisp, deep golden crust.
Conclusion
This walnut no-knead bread proves that artisan-quality baking is accessible to everyone. With minimal hands-on effort and a single bowl, you can create a loaf with a crackling crust, an open, tender crumb, and the rich flavor of toasted walnuts. Paired with the simple cinnamon honey butter, it transforms any meal into a special occasion. Master this foundational recipe, and a world of homemade bread awaits.