Print
clock clock iconcutlery cutlery iconflag flag iconfolder folder iconinstagram instagram iconpinterest pinterest iconfacebook facebook iconprint print iconsquares squares iconheart heart iconheart solid heart solid icon

Crusty Cranberry Nut No-Knead Bread Recipe

★★★★★

4.7 from 126 reviews
  • Author: Elara
  • Total Time: 13 hours 55 minutes
  • Yield: 1 large loaf (about 12 servings) 1x
  • Diet: Vegetarian

Description

This Crusty Cranberry Nut No Knead Bread is a delightfully rustic loaf featuring chewy dried cranberries and crunchy nuts combined into a tender, chewy dough. Baked in a hot Dutch oven, this no-knead bread forms a deeply golden, crusty exterior with a soft, flavorful crumb inside. Perfect for breakfast, snacking, or serving alongside soups and salads.

Ingredients

Scale

Dry 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

Wet Ingredients

  • 1 Tablespoon (21g) honey
  • 1 and 1/2 cups (360ml) warm water (about 95°F / 35°C)

Instructions

  1. Mix Ingredients: In a large bowl, combine the flour, salt, instant yeast, chopped nuts, and dried cranberries using a silicone spatula. Mix the honey into the warm water, then pour this mixture over the dry ingredients. Stir gently to form a sticky dough. Avoid adding extra flour even though the dough will be very sticky. Shape the dough roughly into a ball.
  2. First Rise: Cover the bowl tightly and leave it on the counter at room temperature for 12–18 hours. The dough will double in size, become sticky, and develop bubbles on the surface.
  3. Shape Dough: Turn the risen dough onto a lightly floured surface and shape it gently into a rough ball with floured hands. Transfer the shaped dough onto a large piece of parchment paper sized to fit your Dutch oven. Score an ‘X’ on top with a sharp knife or bread lame. Place the dough inside a large bowl to prevent spreading, cover lightly with plastic wrap or a kitchen towel, and let rest for 30 minutes.
  4. Preheat Oven and Dutch Oven: While the dough rests, preheat your oven to 475°F (246°C). Place your Dutch oven with its lid inside the oven to heat for 30 minutes until very hot.
  5. Bake Bread: Carefully remove the Dutch oven from the oven. Lift the dough by the parchment paper and place it inside the hot pot, keeping the parchment underneath. Cover with the lid and bake for 25 minutes.
  6. Finish Baking: Remove the lid and bake for an additional 8–10 minutes until the crust is golden brown. Test doneness by tapping the bread; it should sound hollow. Alternatively, check that the internal temperature reaches 195°F (90°C) with a thermometer.
  7. Cool and Store: Carefully remove the bread from the pot and cool on a wire rack for at least 20 minutes before slicing. Store leftover bread covered at room temperature for up to 1 week.

Notes

  • Do not knead the dough; it is intentionally sticky to create an open crumb.
  • Use coarse sea salt for better flavor compared to table salt.
  • Ensure the Dutch oven is very hot before placing dough inside for optimal crust development.
  • Scoring the dough with an ‘X’ helps control expansion during baking.
  • Use parchment paper that is safe for high temperature baking to avoid burning.
  • Adding honey can be done by mixing with water or directly with dry ingredients; both methods work well.
  • Prep Time: 20 minutes
  • Cook Time: 35 minutes
  • Category: Bread
  • Method: Baking
  • Cuisine: American

Keywords: no knead bread, cranberry nut bread, crusty bread, homemade bread, easy bread recipe, Dutch oven bread

Did you make this recipe?

Share a photo and tag us — we can't wait to see what you've made!

Find it online: https://kitchenflavorspot.com/crusty-cranberry-nut-no-knead-bread-recipe/