Get the Recipe: No-Knead Cranberry Bread with Walnuts
This holiday season add a festive and cozy aroma to your kitchen by baking this 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.
Notes
Active dry yeast can also be used. Check that it is alive first by adding it to a couple tablespoons of warm water with 1 teaspoon of sugar. After 10 minutes it should foam up, indicating it's alive. Use 1/2 teaspoon in the recipe and increase water temperature to 105°F.
Store the cooled loaf in a bread bag or sealed paper bag at room temperature for up to 3 days.
Freeze the bread after it has cooled completely. Wrap in plastic wrap and aluminum foil to lock in the freshness. Defrost in the refrigerator before bringing to room temperature.
Serving: 1slice, Calories: 220kcal, Carbohydrates: 41g, Protein: 5g, Fat: 4g, Saturated Fat: 0.4g, Polyunsaturated Fat: 3g, Monounsaturated Fat: 1g, Sodium: 469mg, Potassium: 79mg, Fiber: 2g, Sugar: 11g, Vitamin A: 2IU, Vitamin C: 0.1mg, Calcium: 14mg, Iron: 2mg