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No Knead Cranberry Walnut Bread

Irresistible No Knead Cranberry Walnut Bread: A Perfect Holiday Artisan Loaf

  • Author: Lyndy
  • Total Time: 55 minutes
  • Yield: 1 loaf 1x
  • Diet: Vegetarian

Description

If you’re a fan of warm, hearty artisan bread, look no further than this No Knead Cranberry Walnut Bread. With its chewy, slightly tangy flavor from dried cranberries, a delightful crunch from toasted walnuts, and the magic of a no-knead technique, this bread is an absolute must-try. Whether you’re baking for a cozy dinner, holiday gatherings, or simply craving homemade bread, this recipe is a delicious and easy-to-make choice.

Ingredients

Scale

Ingredients for No Knead Cranberry Walnut Bread

  • 3 cups all-purpose flour (or bread flour for a chewier texture)
  • 1/4 teaspoon instant yeast
  • 1 1/2 teaspoons salt
  • 1 1/4 cups warm water
  • 1/2 cup dried cranberries, roughly chopped (optional: soak in water for a few minutes)
  • 1/2 cup walnuts, coarsely chopped (you can toast them for added flavor)

For the Dutch Oven:

  • Cornmeal (for dusting the Dutch oven)
  • Extra flour for dusting

Instructions

  1. Mix the Dough: In a large mixing bowl, combine the flour, yeast, and salt. Add the warm water and stir until the dough comes together. It should be sticky and shaggy, not smooth. Mix in the cranberries and walnuts until evenly distributed.
  2. Let the Dough Rest: Cover the bowl with a clean kitchen towel or plastic wrap and let the dough rest for about 12 to 18 hours at room temperature. This long rest helps develop the flavor.
  3. Shape the Dough: Once the dough has rested and doubled in size, turn it out onto a floured surface and gently shape it into a round loaf. Don’t overwork the dough—just fold it a few times to form a round shape.
  4. Preheat the Dutch Oven: Preheat your oven to 450°F (230°C). Place the Dutch oven (with its lid) into the oven for about 30 minutes to heat up.
  5. Bake the Bread: Once the Dutch oven is preheated, carefully remove it from the oven. Place parchment paper in the pot, dust it with cornmeal, and transfer the shaped dough into the pot. Cover and bake for 30 minutes. Then remove the lid and bake for another 10-15 minutes until the crust is golden and crispy.
  6. Cool and Enjoy: Once baked, remove the bread from the Dutch oven and let it cool on a wire rack. Slice and serve once it’s slightly cooled.

Notes

  • Longer rise time: The longer the dough rises, the more flavorful the bread will be. Let it rise for up to 24 hours for an enhanced flavor.
  • Properly preheat the Dutch oven: Don’t skip this step—preheating ensures a crispy crust.
  • Use parchment paper: It makes transferring the dough easier and prevents sticking.
  • Don’t skip the scoring: Score the top of the bread with a sharp knife to help it expand and form a beautiful crack on top.
  • Prep Time: 15 minutes
  • Cook Time: 40 minutes
  • Category: Bread
  • Method: Baked
  • Cuisine: American

Nutrition

  • Serving Size: 1 slice
  • Calories: 160
  • Sugar: 6g
  • Sodium: 200mg
  • Fat: 5g
  • Saturated Fat: 0g
  • Unsaturated Fat: 4g
  • Trans Fat: 0g
  • Carbohydrates: 25g
  • Fiber: 3g
  • Protein: 4g
  • Cholesterol: 0mg

Keywords: No Knead Cranberry Walnut Bread, Artisan bread, No-knead bread, Cranberry walnut bread, Holiday artisan loaf

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Find it online: https://lyndyskitchen.com/no-knead-cranberry-walnut-bread/