No-Knead Cranberry Walnut Bread
Ingredients
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3 cups all-purpose flour
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1½ teaspoons salt
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½ teaspoon instant yeast
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1 cup chopped walnuts
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1 cup dried cranberries
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1½ cups warm water (about 110°F / 43°C)
👩🍳 Instructions
Step 1: Mix the Dough
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In a large mixing bowl, whisk together flour, salt, and yeast.
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Stir in the cranberries and walnuts.
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Add the warm water and mix with a wooden spoon until everything comes together into a shaggy, sticky dough (don’t knead).
Step 2: First Rise (Long Fermentation)
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Cover the bowl with plastic wrap or a clean towel.
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Let it rest at room temperature for 12–18 hours (overnight works best). The dough should double in size and be bubbly on top.
Step 3: Shape the Dough
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Turn the dough out onto a well-floured surface.
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Gently shape it into a round ball (use a little flour if sticky, but don’t overwork).
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Place the dough on a piece of parchment paper, cover loosely, and let rise for another 30–40 minutes.
Step 4: Preheat the Oven & Pot
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Place a Dutch oven (with lid) in the oven and preheat to 450°F (230°C) for 30 minutes.
Step 5: Bake
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Carefully remove the hot Dutch oven.
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Lift the dough using the parchment paper and place it inside the pot.
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Cover with the lid and bake for 30 minutes.
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Remove the lid and bake for an additional 10–15 minutes, until golden brown and crusty.
Step 6: Cool & Serve
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Transfer bread to a cooling rack and let it rest at least 30 minutes before slicing.
🌟 Tips & Variations
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Sweeter touch: Add 1–2 tbsp of honey or maple syrup to the dough.
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Extra crunch: Sprinkle oats, seeds, or extra nuts on top before baking.
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Storage: Wrap in a clean towel or keep in a paper bag at room temp for 2–3 days. Freezes well for up to 2 months.
