No-Knead Cranberry Walnut Bread
This delightful No-Knead Cranberry Walnut Bread combines sweet and nutty flavors with a chewy texture, making it perfect for any occasion. Minimal hands-on time and a long rise enhance its flavor.
Servings: 12 servings
Calories: 220kcal
Ingredients
Bread Ingredients
- 3 cups 3 cups all-purpose flour, plus 3 tablespoons Whole wheat flour can be used for a healthier alternative.
- 0.5 teaspoon 1/2 teaspoon instant yeast Can be substituted with active dry yeast.
- 2 teaspoons 2 teaspoons sea salt
- 0.5 cup 1/2 cup chopped walnuts Feel free to experiment with other nuts.
- 1 cup 1 cup dried cranberries You can use other dried fruits like apricots or figs.
- 1.5 cups 1 1/2 cups water at room temperature
- 2 tablespoons 2 tablespoons liquid honey, plus more for brushing Brush on top for added sweetness.
Instructions
Preparation
- In a large mixing bowl, whisk together the all-purpose flour, instant yeast, and sea salt until well combined.
- Stir in the chopped walnuts and dried cranberries, ensuring they are evenly distributed within the flour mixture.
- In a separate small bowl, mix the room temperature water with the liquid honey until combined.
- Pour the honey-water mixture into the dry ingredients and stir until the dough comes together. It should be rough and sticky.
- Cover the bowl with plastic wrap and let the dough rise in a warm, draft-free spot for about 12 to 18 hours until it has doubled in size.
Baking
- Preheat your oven to 425°F (220°C) and place a Dutch oven in the oven to heat up.
- Generously flour a piece of parchment paper and gently turn out the risen dough onto it. Shape it into a loaf with floured hands and let it rest for an additional 45 minutes.
- Once the oven is hot, carefully transfer the dough (with the parchment paper) into the preheated Dutch oven. Cover with the lid.
- Bake for 30 minutes with the lid on, then remove the lid and bake for an additional 15 minutes, until the bread is golden brown and sounds hollow when tapped.
- Remove the bread from the oven and transfer it to a wire rack. Brush the top with additional honey while it’s still warm.
Notes
For best results, ensure your dough rises in a warm area. Use a kitchen scale for precise measurements. Allow the bread to cool completely before slicing.