No Knead Cranberry Bread with Walnuts
Fill your kitchen with the lovely aroma of homemade bread. This recipe for no knead cranberry bread is easy to make at home and uses only 6 ingredients. Bake it for Thanksgiving or when you’re in need of a good housewarming gift.
The smell of freshly baked bread is one of those scents everyone loves. This holiday season add that cozy aroma to your kitchen by baking this rustic no knead cranberry bread. The crusty exterior envelops a soft and slightly chewy bread. The crunchy walnuts and pop of sweet, yet tart, cranberries are perfect for Thanksgiving or Christmas!
Why You’ll Love This Recipe
- No kneading or special tools! This is the perfect recipe if you’re a beginner at bread making. It’s also good if you like low maintenance recipes.
- Only 6 ingredients. A few easy-to-find ingredients make this recipe super simple, yet flavorful.
- Reliable recipe. I used my no knead artisan bread recipe as the base and made adjustments to add dried fruit and nuts.
- Seasonal flavor. The cranberries add a festive flavor, which makes it the perfect bread for the holidays.
- Pairs with sweet or savory. Use this bread for your leftover turkey sandwiches after Thanksgiving or serve the loaf warm with butter and jam at your breakfast table.
Ingredient Notes
- Flour: Use unbleached all purpose flour for this bread (I prefer King Arthur Flour).
- Yeast: The recipe is written for instant yeast, but active dry yeast can also be used. Check that the yeast is not expired.
- Water: Warm the water to about 95 to 100°F before using in the recipe.
- Honey: A good quality honey adds a touch of sweetness to the bread.
- Cranberries: You can use either sweetened or unsweetened dried cranberries.
- Walnuts: Coarsely chop the walnuts before measuring and using in the recipe.
Refer to the recipe card for the full list of ingredients and measurements.
Recipe Variations
Change the mix-ins. This recipe works with any kind of dried fruit and nut combination. You can try raisins, dried cherries or currants. A good substitution for walnuts is pecans or almonds.
Add some herbs. Whisk in 1 Tablespoon dried rosemary. This pairs nicely with a sprinkle of coarse sea salt on top of the dough before baking. Other earthy herbs, such as sage or thyme, are also good options.
Include some orange zest. A natural complement to cranberries is orange (just try my cranberry orange muffins). When whisking together the dry ingredients, add the zest of 1 orange.
How to Make No Knead Cranberry Bread
- In one bowl, whisk together the dry ingredients. In a separate bowl, whisk together the honey and warm water.
- Combine the wet and dry ingredients. Stir until combined (mixture will be sticky). Shape into a loose ball.
- Cover the bowl with plastic wrap and let dough rise for 12 hours.
- Transfer dough to a lightly floured surface and shape it into a ball.
- Place the dough on top of a piece of parchment paper. Lift the parchment paper with the ball of dough on it and place both in a bowl. Let it rest for 30 minutes.
- Preheat oven to 475°F. Put the cast iron dutch oven in the oven while it preheats. Once hot, put dough and the parchment paper in the hot dutch oven. Cover and bake for 25 minutes. Remove the cover and bake for 10 more minutes. Remove the bread from the pot and place it on a wire rack to cool for 20 minutes before slicing.
Expert Tips
Check that the yeast is fresh. If using instant yeast, check the expiration date. If using dry active yeast, test that it is alive by whisking it into a couple tablespoons of warm water with 1 teaspoon of sugar. After 10 minutes it should be foamy.
The dough should be sticky. Resist the urge to add more flour to the dough. It should be a little sticky and form a “shaggy” ball. If the dough is wet and you can’t form it into a ball, add more flour 1 Tablespoon at a time. You may need the extra flour if baking in a humid climate.
Don’t overwork the dough. If the dough is mixed too thoroughly, then it will disrupt the air bubbles and result in a dense texture. No knead bread recipes use a longer rise time and fermentation process, which allows the gluten to form naturally (as opposed to kneading).
Wait to slice the bread. After it comes out of the oven, let the dough sit for at least 20 minutes before slicing into it.
Storage Tips
Store in a bread bag or sealed paper bag for up to 3 days. Make sure the loaf is completely cooled before storing.
Freeze for up to 3 months. After the loaf has cooled, wrap it in plastic wrap and aluminum foil to prevent freezer burn. Store in the freezer, then defrost in the refrigerator before bringing to room temperature or toasting.
Recipe FAQ
Fresh or frozen cranberries add extra moisture, making the bread too dense. Since no-knead dough is already wetter than typical dough, it’s best to avoid the added moisture.
Most likely the yeast was old or expired. Another culprit could be the bread didn’t have enough time to rise. If your kitchen is on the cooler side, the bread may need up to 18 hours to rise.
Most likely the dough was overworked, which causes the gluten to form. Since this is a no-knead bread recipe, it’s important to not overwork the dough, which can cause the air bubbles to dissipate. Alternatively, it’s possible too much flour was added (use a kitchen scale for accurate measuring).
An heavy pot with a tight lid is best (make sure it’s oven-safe). It’s essential that the pot can withstand the oven’s high temperature and the lid is secure enough to trap the steam inside.
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Get the Recipe: No-Knead Cranberry Bread with Walnuts
Ingredients
- 3 cups plus 2 Tablespoons (390 g) all-purpose flour, (spooned & leveled), plus more as needed
- 2 teaspoons salt
- ½ teaspoon instant yeast
- ½ cup (64 g) chopped walnuts
- 1 cup (140 g) dried cranberries
- 1 Tablespoon good quality honey
- 1 ½ cups (360 ml) warm water, (about 95°F)
Instructions
- In a large bowl, whisk together the flour, salt, yeast, walnuts and dried cranberries. Separately, mix the honey and water together, then pour this mixture into the bowl with the dry ingredients. Stir until everything is combined—the dough will be very sticky, but resist the urge to add extra flour. Gently shape it into a ball.
- Cover the bowl tightly with plastic wrap and let the dough rise at room temperature for 12 to 18 hours. It should double in size, stick to the bowl, and may have air bubbles on the surface.
- Once risen, turn the dough out onto a lightly floured surface. With floured hands, form it into a rough ball shape. Don’t worry about making it perfect! Place the dough on a large piece of parchment paper, ensuring the paper is big enough to fit in your pot. Put the parchment and dough into a bowl to help it hold its shape while resting. Use a sharp knife, kitchen shears, or bread lame to gently score an X on top. Cover the dough lightly with plastic wrap or a kitchen towel and let it rest for 30 minutes.
- During this time, preheat your oven to 475℉ and place your Dutch oven (or a heavy-duty pot with a lid) inside to heat for 30 minutes.
- After the dough has rested, carefully transfer it (with the parchment paper) into the preheated Dutch oven. Cover with the lid and bake for 25 minutes. Then, remove the lid and bake for another 8 to 10 minutes, or until the bread is golden brown. To check if it’s done, tap the bread—it should sound hollow. For a more precise check, use an instant-read thermometer; the center should reach 195℉.
- Take the bread out of the pot and let it cool on a wire rack for at least 20 minutes before slicing. Store any leftovers at room temperature for up to a week.
