Crusty Cranberry Nut No Knead Bread
Crusty on the outside and soft on the inside, Crusty Cranberry Nut No Knead Bread is everything you could want in a homemade loaf. Studded with sweet dried cranberries and crunchy nuts, this bread is perfect for breakfast, snacks, or as a side to your favorite meal. The beauty of this recipe lies in its simplicity; no kneading is required! Just a bit of planning, and you’ll be rewarded with a delicious, artisan-style loaf that’s impressive yet easy to make.
What Goes into This Crusty Cranberry Nut No Knead Bread
Before you start baking, gather these ingredients:
- 3 cups + 2 tablespoons (390g) bread flour or all-purpose flour (spooned & leveled)
- 2 teaspoons coarse sea salt
- 1/2 teaspoon Platinum Yeast from Red Star instant yeast
- 3/4 cup (95g) chopped walnuts or pecans
- 3/4 cup (105g) dried cranberries
- 1 tablespoon (21g) honey
- 1 and 1/2 cups (360ml) warm water (about 95°F/35°C)
Step-by-Step Crusty Cranberry Nut No Knead Bread Recipe
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Mix the Dry Ingredients: In a large bowl, use a silicone spatula to stir together the flour, salt, instant yeast, chopped nuts, and dried cranberries.
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Combine Liquid Ingredients: In a separate bowl, mix the warm water and honey. Then, pour this mixture over the dry ingredients in the large bowl.
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Stir It Together: Use your spatula to mix everything until combined. The dough will be very sticky; resist the urge to add more flour. Shape it into a ball as best as you can.
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Let It Rise: Cover the bowl tightly and leave it at room temperature for 12–18 hours. You’ll notice the dough will double in size and become bubbly.
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Shape the Dough: After resting, turn the dough out onto a lightly floured surface. With floured hands, shape the dough into a ball. It doesn’t need to be perfect!
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Prepare for Second Rise: Place the dough on a large piece of parchment paper. Score an “X” on top using a sharp knife. Put the dough in a bowl to rest for 30 minutes.
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Preheat the Oven: While the dough rests, preheat your oven to 475°F (246°C). Put your Dutch oven (with the lid) in the oven for 30 minutes to heat up.
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Bake the Bread: Carefully place the dough with parchment into the hot Dutch oven, cover with the lid, and bake for 25 minutes. Then, remove the lid and bake for an additional 8–10 minutes until golden brown.
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Test for Doneness: Tap the bread lightly; if it sounds hollow, it’s done. For accuracy, the inside should reach 195°F (90°C).
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Cool and Serve: Remove the hot pot from the oven, take out the bread, and allow it to cool on a wire rack for at least 20 minutes before slicing.
How to Serve Crusty Cranberry Nut No Knead Bread
This delightful bread is perfect on its own, but you can elevate your serving game! Slice it up and serve with butter or cream cheese for breakfast. It also pairs wonderfully with soups and salads. For a cozy evening, enjoy it alongside a charcuterie board filled with cheeses and fruits.
Expert Tips for Crusty Cranberry Nut No Knead Bread
- Baking Pot: Use a heavy pot, like a Dutch oven, which helps trap steam and creates a crusty outer layer.
- Flavor Additions: Feel free to mix in some cinnamon or orange zest for an extra flavor twist!
- Storage: Keep leftover bread in an airtight container at room temperature for up to one week.
Crusty Cranberry Nut No Knead Bread FAQs
Can I use instant yeast instead of active dry yeast?
Yes! The Platinum Yeast from Red Star instant yeast works wonderfully in this recipe.
How can I tell if my bread is done?
Aside from the sound test, using an instant-read thermometer is a great way to check. It should read around 195°F (90°C) at the center.
Can I add more fruits or nuts?
Absolutely! Feel free to mix in your favorite dried fruits or nuts for personalized flavor.
This Crusty Cranberry Nut No Knead Bread is a fantastic way to bring warmth and comfort to your table. Whether it’s a simple breakfast, an afternoon snack, or a side dish at dinner, it’s sure to please everyone. So roll up your sleeves and give this easy recipe a try! You won’t regret it.
Crusty Cranberry Nut No Knead Bread
Ingredients
Dry Ingredients
- 3 cups 3 cups + 2 tablespoons (390g) bread flour or all-purpose flour (spooned & leveled)
- 2 teaspoons 2 teaspoons coarse sea salt
- 0.5 teaspoon 1/2 teaspoon Platinum Yeast from Red Star instant yeast
- 3/4 cup 3/4 cup (95g) chopped walnuts or pecans
- 3/4 cup 3/4 cup (105g) dried cranberries
Liquid Ingredients
- 1 tablespoon 1 tablespoon (21g) honey
- 1.5 cups 1 and 1/2 cups (360ml) warm water (about 95°F/35°C)
Instructions
Preparation
- In a large bowl, use a silicone spatula to stir together the flour, salt, instant yeast, chopped nuts, and dried cranberries.
- In a separate bowl, mix the warm water and honey. Then, pour this mixture over the dry ingredients in the large bowl.
- Use your spatula to mix everything until combined. The dough will be very sticky; resist the urge to add more flour. Shape it into a ball as best as you can.
- Cover the bowl tightly and leave it at room temperature for 12–18 hours.
- After resting, turn the dough out onto a lightly floured surface. With floured hands, shape the dough into a ball. It doesn’t need to be perfect!
- Place the dough on a large piece of parchment paper. Score an 'X' on top using a sharp knife. Put the dough in a bowl to rest for 30 minutes.
- While the dough rests, preheat your oven to 475°F (246°C) and put your Dutch oven (with the lid) in the oven for 30 minutes.
Baking
- Carefully place the dough with parchment into the hot Dutch oven, cover with the lid, and bake for 25 minutes.
- Then, remove the lid and bake for an additional 8–10 minutes until golden brown.
- Tap the bread lightly; if it sounds hollow, it’s done. For accuracy, the inside should reach 195°F (90°C).
- Remove the hot pot from the oven, take out the bread, and allow it to cool on a wire rack for at least 20 minutes before slicing.
