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Easy No-Knead Artisan Cranberry Walnut Bread Recipe on a cutting board.
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5 from 13 votes

No Knead Cranberry-Walnut Bread Recipe

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.
Prep Time10 minutes
Cook Time40 minutes
Rising time18 hours 30 minutes
Total Time19 hours 20 minutes
Course: Bread
Cuisine: American
Keyword: how to make artisan bread with cranberry and nut, how to make no-knead cranberry walnut rustic bread, how to make rustic bread, no-knead cranberry walnut bread recipe, no-nkead artisan cxranberry but bread recipe
Servings: 1 loaf
Calories: 3068kcal

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

Calories: 3068kcal | Carbohydrates: 507g | Protein: 83g | Fat: 87g | Saturated Fat: 9g | Polyunsaturated Fat: 59g | Monounsaturated Fat: 12g | Sodium: 4700mg | Potassium: 1205mg | Fiber: 30g | Sugar: 116g | Vitamin A: 33IU | Vitamin C: 2mg | Calcium: 223mg | Iron: 9mg