Cranberry walnut bread (no-knead)

No-Knead Cranberry Walnut Bread

This no-knead cranberry walnut bread is rustic, crusty on the outside, and soft and chewy on the inside. Studded with tart cranberries and crunchy walnuts, it’s perfect for breakfast, snacking, or serving with cheese. The best part? No kneading required—just mix, rise, and bake! Ideal for both beginner and seasoned bakers.

Prep Time: 10 minutes
Rise Time: 12–18 hours (overnight)
Bake Time: 45–50 minutes
Total Time: About 13–19 hours
Yield: 1 round loaf (about 8 servings)

Ingredients

• 3 cups (375g) all-purpose flour
• 1½ teaspoons salt
• ½ teaspoon instant yeast (or active dry yeast)
• 1 cup chopped walnuts
• ¾ cup dried cranberries
• 1½ cups (355ml) water, room temperature

Instructions

1. Mix the Dough (the night before):

• In a large bowl, mix the flour, salt, and yeast.
• Stir in the walnuts and cranberries.
• Add the water and stir until a shaggy, sticky dough forms.
• Cover the bowl tightly with plastic wrap or a lid. Let it rest at room temperature (ideally around 70°F / 21°C) for 12–18 hours. The dough will rise and be bubbly.

2. Shape and Rest:

• Lightly flour a work surface. Scrape out the dough and gently form it into a ball (don’t knead—just shape).
• Place the dough on a piece of parchment paper, cover loosely with a towel, and let it rest for 30–60 minutes.

3. Preheat Oven and Dutch Oven:

• While the dough is resting, preheat your oven to 450°F (230°C) with a Dutch oven (or heavy pot with lid) inside. Let it heat for at least 30 minutes.

4. Bake:

• Carefully remove the hot Dutch oven. Use the parchment paper to lift the dough and place it into the pot. Cover with the lid.
• Bake for 30 minutes covered, then remove the lid and bake for 15–20 minutes more, until the crust is deep golden and the loaf sounds hollow when tapped.

5. Cool:

• Lift the bread out and let it cool on a wire rack for at least 30 minutes before slicing.

Here are some tips and variations to help you perfect and customize your No-Knead Cranberry Walnut Bread:

Tips

1. Use Room Temperature Water:
   Cold water can slow down the rise, while water that’s too hot can kill the yeast. Room temperature is ideal for activating the yeast properly.
2. Don’t Overmix the Dough:
   No-knead dough is meant to be mixed lightly. Overworking it can result in a denser loaf.
3. Adjust for Humidity:
   The dough should be sticky but not too wet. If it feels too dry, add a little extra water (1–2 tablespoons at a time). If it’s too wet, add a bit more flour.
4. Let It Rise Long Enough:
   The long, slow rise is what gives the bread its characteristic flavor and texture. Be patient—12–18 hours is best.
5. Bake with a Lid:
   The Dutch oven creates a steamy environment that gives the bread its beautiful crust. If you don’t have one, use a heavy pot with a tight-fitting lid.
6. Cool Before Slicing:
   Let the bread cool completely before slicing to avoid a gummy texture inside. It also helps the flavors to fully develop.

Variations

1. Add Orange Zest:
   For a citrusy twist, add 1–2 teaspoons of orange zest to the dough along with the cranberries and walnuts.
2. Use Different Nuts:
   Swap walnuts for pecans, almonds, or hazelnuts for a different flavor and texture.
3. Use Fresh or Frozen Cranberries:
   If using fresh cranberries, you might want to toss them in a little flour to prevent them from sinking to the bottom of the dough.
4. Herb-Infused Bread:
   Add fresh herbs like rosemary or thyme to the dough for a savory version, or to balance the sweetness of the cranberries.
5. Honey or Maple Syrup:
   Add a tablespoon of honey or maple syrup to the dough for a subtle sweetness that complements the cranberries.
6. Cheese Variation:
   Add ½ cup of shredded sharp cheese like cheddar or Parmesan into the dough for a cheesy twist.
7. Add Spices:
   Spice it up with 1 teaspoon of ground cinnamon, nutmeg, or allspice for a warmer, more seasonal flavor.

Here’s the Q&A, Nutrition Info, and Conclusion for your No-Knead Cranberry Walnut Bread:

Q&A

Q: Can I use active dry yeast instead of instant yeast?
A: Yes, you can. If using active dry yeast, dissolve it in warm water before mixing it into the dough. The process will still be the same, but it might take slightly longer to rise.

Q: Can I make this bread without a Dutch oven?
A: If you don’t have a Dutch oven, you can bake the bread on a baking sheet, covered loosely with foil. For best results, use a pizza stone to help maintain heat. Just make sure to add a small pan of water to the oven to create steam.

Q: How do I store leftovers?
A: Store leftover bread in an airtight container at room temperature for up to 3 days. For longer storage, freeze the bread after it’s fully cooled. Slice it before freezing for easy access.

Q: Can I use a bread machine?
A: While this recipe is specifically designed to be no-knead, you can use a bread machine on the dough setting if you prefer, but you will still need to allow for the long rise and follow the rest of the steps.

Q: Can I double the recipe?
A: Yes, you can double the recipe, but keep in mind that the rising time may be slightly longer. Make sure to use a larger bowl for the dough.

Estimated Nutrition (Per Slice – based on 8 servings)

(values are approximate)

• Calories: 210 kcal
• Carbohydrates: 37g
• Protein: 4g
• Fat: 7g
• Fiber: 3g
• Sugar: 5g (from cranberries)
• Sodium: 320mg
• Iron: 6% DV
• Calcium: 2% DV

Note: The nutrition will vary based on portion size and the exact ingredients used.

Conclusion

No-Knead Cranberry Walnut Bread is a delightful and easy-to-make bread that brings a burst of flavor and texture to your table. With the combination of sweet cranberries, crunchy walnuts, and a crispy, rustic crust, this bread is perfect for any occasion. The beauty of no-knead bread is that it requires minimal effort and produces a bakery-quality loaf that you can enjoy with breakfast, cheese, or as a simple snack. Whether you’re a novice baker or a seasoned pro, this recipe will quickly become a favorite in your bread-making repertoire.