Introduction

This Crusty Cranberry Nut No Knead Bread combines tart dried cranberries and crunchy nuts in a delightfully chewy loaf. With minimal effort and no kneading required, it’s perfect for home bakers seeking a flavorful, rustic bread.

The image shows several slices of fruit and nut bread with a light brown crust and a soft, airy inside filled with visible pieces of dark red fruit and chunks of nuts. On a white plate near the top right, there are two slices, with the top slice spread with creamy light yellow butter. Below the plate, two more slices rest on a white marbled surface, showing the rustic texture and specks of fruit and nuts inside. To the left, a small white bowl holds a swirl of soft butter with a honey-colored topping. A butter knife with light wood handle and traces of butter on the blade rests near the bottom right, beside a folded brown cloth. The whole setting is arranged on a clean white marbled background. photo taken with an iphone --ar 4:5 --v 7

Ingredients

3 cups + 2 tablespoons (390g) bread flour or all-purpose flour (spooned & leveled), plus more as needed
2 teaspoons coarse sea salt
1/2 teaspoon Platinum Yeast from Red Star instant yeast
3/4 cup (95g) chopped walnuts or pecans
3/4 cup (105g) dried cranberries
1 tablespoon (21g) honey
1 and 1/2 cups (360ml) warm water (about 95°F / 35°C)

Instructions

Step 1: In a large bowl, stir together the flour, salt, yeast, chopped nuts, and dried cranberries using a silicone spatula. Mix the honey into the warm water, then pour this liquid mixture over the dry ingredients. Stir to combine. The dough will be very sticky—avoid adding extra flour. Gently shape it into a loose ball.
Step 2: Cover the bowl tightly and set it at room temperature for 12 to 18 hours. The dough should double in size and develop air bubbles on the surface.
Step 3: Lightly flour a work surface and turn the dough out onto it. Using lightly floured hands, shape into a ball—it doesn’t need to be perfect. Place the dough on a large piece of parchment paper that fits your pot, then score an X on top with a sharp knife or bread lame. Set the dough and parchment inside a bowl to prevent spreading, cover lightly, and let it rest for 30 minutes.
Step 4: Meanwhile, preheat your oven to 475°F (246°C). Place a Dutch oven or heavy pot with its lid inside the oven for 30 minutes to heat thoroughly.
Step 5: Carefully remove the hot pot from the oven. Lift the dough by the parchment paper and place both inside the pot. Cover with the lid and bake for 25 minutes.
Step 6: Remove the lid and bake for an additional 8 to 10 minutes until the bread turns golden brown. To check doneness, tap the warm bread—if it sounds hollow, it’s ready. Alternatively, use an instant-read thermometer; the center should reach 195°F (90°C).
Step 7: Remove the bread from the pot and cool on a wire rack for at least 20 minutes before slicing.

Tips & Variations

Use coarse sea salt rather than table salt for better flavor depth.
Swap walnuts for pecans for a slightly different nutty taste and texture.
Add orange zest to the dough for a citrusy twist that complements cranberries.
Allow the dough to ferment longer (up to 18 hours) for enhanced flavor complexity.

Storage

Store leftover bread covered at room temperature for up to one week. To refresh, lightly toast slices or warm the bread briefly in the oven before serving. Avoid refrigerating as this can dry out the bread prematurely.

How to Serve

A round loaf of rustic bread with a golden-brown crust dusted with white flour sits on a round white marble board. The bread is cut in half, showing a soft, light beige inside filled with scattered dark red dried cranberries and light brown chopped walnuts. Three slices lie flat in front of the loaf, displaying their uneven shape and textured crumb with bits of cranberries and nuts. Around the bread, there is a small white bowl of chunky yellow butter on the right and bowls of walnuts and dried cranberries on the left and bottom right. A pale ceramic vase with delicate twig patterns and a folded dusty pink cloth with white edges are in the background, all placed on a white marbled surface. Photo taken with an iphone --ar 4:5 --v 7

Serve this delicious recipe with your favorite sides.

FAQs

Can I use regular instant yeast instead of Platinum Yeast?

Yes, you can use regular instant yeast, but the rising time or texture may vary slightly. Platinum Yeast tends to give more consistent results for no-knead bread.

Do I have to use a Dutch oven for baking this bread?

A Dutch oven or a heavy, oven-safe pot with a lid is essential to create steam during baking, which helps develop the crust. If you don’t have one, you can try baking on a baking stone with a pan of water for steam, but results may differ.