Slightly sweet with a tender crumb, this crusty, no-knead artisan cranberry walnut bread is all you need to start this baking season. This recipe produces the most delicious bread, a beautiful rustic artisan loaf packed with sweet, dry cranberries and crunchy walnuts.
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Why will you love this no-knead cranberry walnut bread?
First, nothing is as warm, welcoming, and delicious as homemade bread, and trust me, this no-knead cranberry nut bread is no exception. Its aroma will make your place smell like home.
Besides, this is an easy recipe you can make with little effort, even if you’re not a bread baker or this is your first time making bread.
All you need for this recipe are basic ingredients and zero equipment: no stand mixer, no bread machine. If anything, a Danish dough whisk will help mix the ingredients, and a heavy-duty pot will bake this Dutch oven bread to perfection.
My love story with this rustic cranberry walnut bread
My life is before and after making bread. When I moved from my home country, Venezuela, to Southern California, I used to make my artisan bread dough twice a week and baked my loaves daily. Then, I discovered making bread is therapeutic, and you also have a sense of achievement when baking it.
We didn’t have bread like in Venezuela. I was inspired to make this crusty bread from the loaves I used to buy at Costco. Once I tasted them, it was love at first bite. And once I began baking them, I couldn’t stop. That’s how delicious this no-knead bread recipe is.
Why should I bake this bread in a Dutch oven?
A pre-warmed Dutch oven for baking bread is often advised due to its multiple benefits. It ensures consistent and even heat and creates a closed space that captures steam as the bread bakes. This is key to a perfect, golden, crunchy bread crust!
I baked my bread in my Lodge no-enameled cast iron Dutch oven. Increasing the oven temperature by 25 degrees F is better if you have an enameled one.
Can I bake this bread without a cast iron Dutch oven?
You can bake this bread in a pizza stone if you don’t have a Dutch oven. The ceramic surface helps distribute the heat and create a crusty bottom. Remember that the pizza stone must be pre-heated for at least half an hour.
To create the steamy environment that is key for a crispy crust, place your loaf on a pre-heated pizza stone in the center rack of the oven. Then, put a baking sheet on the bottom rack and carefully add a cup of water.
Can I make this bread with all-purpose flour?
You can make this walnut cranberry bread with all-purpose, unbleached, or a combination of all-purpose and whole wheat flour. However, I like how the gluten develops with bread flour, making a more elastic dough perfect for this recipe.
How do I pair this cranberry walnut bread?
This cranberry walnut bread is a delicious breakfast treat. Fresh or toasted with butter is to die for. This bread will also grace a cheese and charcuterie board and make a beautiful homemade present for a house warm-up or any occasion during the holiday season.
10 Tips for the Perfect no-knead Cranberry Walnut Rustic Bread
- Carefully read the recipe to ensure you have all the ingredients and understand all the steps of the bread-making process.
- Carefully measure all your ingredients. Slight variations in the quantities of water, yeast, or salt can significantly impact the outcome of your loaf.
- Make sure your yeast is active. The best way to check that is to mix a bit of yeast in lukewarm water. If the yeast doesn’t make bubbles in 5 minutes, you must replace it: old, expired yeast won’t work.
- Make sure the water is lukewarm. If it’s too hot, it’ll kill the yeast. It won’t activate appropriately if it’s too cold, or the activation process will take longer.
- Dissolve the honey in the water.
- Combine all the dry ingredients and then add the liquid.
- Be generous with the cranberries and walnuts. Then, you’ll have a loaf that is not only delicious but also nutritious and very fulfilling.
- Remember that you cannot make bread in a hurry. Even if this is a no-knead bread, and combining all the ingredients wouldn’t take more than 10 minutes, once you make the dough, it needs to rise undisturbed for at least 12 hours, ideally 18. Give the dough the time for the gluten to develop and create its magic.
- Practice, practice, practice. Practice makes excellence!
- Enjoy the process!
How can I store this bread?
This bread will last up to 5 days if you save it in an airtight container. It also freezes perfectly.
More cranberry recipes
Craving for more cranberry recipes? Check these out:
- Apricot, cranberry, and Maple Granola
- Chocolate Cranberry Banana Bread
- Cranberry Compound Butter
- Cranberry Pineapple Relish
- Oatmeal Cranberry Banana Bread
- Pistachio and cranberry biscotti
- Roasted Brussels Sprouts with Cranberries
- Roasted butternut squash cranberry and feta salad
Easiest no-knead Cranberry Walnut Artisan Bread Recipe
Following is the recipe card. I hope you like this bread as much as we do.
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No Knead Cranberry-Walnut Bread Recipe
Ingredients
- 4 cups plus 2 tablespoons bread flour plus more to dust your hands and working surface
- 1 cup dried cranberries
- 1 cup walnuts roughly chopped
- 2 teaspoons coarse sea salt
- 1 teaspoon instant yeast active dry yeast
- 4 teaspoons honey
- 2 cups lukewarm water
Instructions
- Add the dry ingredients: flour, dry cranberries, walnuts, yeast, and salt in a large bowl and stir until well combined.
- In a measuring cup, add the honey and complete with the warm water. The idea is that the liquid totals 2 cups (including the honey.)
- Add the liquid to the bowl with the flour mixture. With a Danish dough whisk, stir until all the ingredients are incorporated. With the help of a rubber spatula, bring the dough from the sides of the bowl to the center.
- Once you have a sticky dough, don’t be tempted to add more flour: you want a wet dough.
- Cover the bowl with plastic wrap and let the dough rise in a warm place (your kitchen counter will be ok) for 12-18 hours.
- After the first rise, the dough must have doubled its size and have air bubbles.
- Lightly flour your hands, turn the dough on a floured surface, and shape it as a rustic loaf. Don’t be afraid: this is a messy process, and you’re not looking for a perfect ball of dough but a beautifully rustic artisan bread.
- Place the dough on a large piece of parchment paper.
- Place the parchment paper with the dough in a bowl so the dough keeps its shape.
- Sprinkle the top of the dough with flour. With a sharp knife, make two cuts to make a cross. Let the bread dough rest for 30 minutes. This is what we call the second rise.
- Preheat the oven and a cast iron Dutch oven with its lid to 450 degrees F for 30 minutes. If you’re using an enameled Dutch oven, the temperature should be 475 degrees F.
- Open the oven, and carefully remove the cast iron pot lid. Place the parchment paper with the dough inside the hot Dutch oven. Cover with the lid and bake for 25 minutes.
- Increase the heat to 475F. Uncover the Dutch oven pot and bake for 12 more minutes until your loaf is golden brown.
- Carefully take the hot pot from the oven and wait 5 minutes before taking out the bread from the cast iron Dutch oven.
- Let the loaf cool down for at least 15 minutes before slicing it.
Nutrition
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