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Crusty Cranberry Nut No Knead Bread Recipe

5 Stars 4 Stars 3 Stars 2 Stars 1 Star 3.8 from 11 reviews
  • Author: Lina
  • Prep Time: 15 minutes
  • Cook Time: 35 minutes
  • Total Time: 20 hours and 15 minutes
  • Yield: 1 loaf (about 1.5 lbs)
  • Category: Bread
  • Method: Baking
  • Cuisine: American
  • Diet: Vegetarian

Description

This Crusty Cranberry Nut No Knead Bread is a simple and delicious artisan-style loaf perfect for beginners and seasoned bakers alike. Featuring a blend of crunchy walnuts or pecans and tart dried cranberries, this bread boasts a chewy, crusty exterior with a moist, flavorful crumb. The no-knead method requires just mixing and long fermentation, allowing gluten to develop naturally, resulting in a rustic loaf with minimal effort. Baked in a preheated Dutch oven for an incredible crust, this bread is ideal for snacking, sandwiches, or alongside soups and salads.

Ingredients

Dry Ingredients

  • 3 cups + 2 Tablespoons (390g) bread flour or all-purpose flour (spooned & leveled), plus more as needed
  • 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

Wet Ingredients

  • 1 Tablespoon (21g) honey
  • 1 and 1/2 cups (360ml) warm water (about 95°F / 35°C)

Instructions

  1. Mixing Dough: In a large bowl, combine the flour, sea salt, instant yeast, chopped nuts, and dried cranberries. Mix the honey with warm water, then pour over the dry ingredients. Stir with a silicone spatula until well combined; the dough will be very sticky—do not add extra flour. Gently shape into a ball.
  2. First Rise: Cover the bowl tightly and let the dough rise at room temperature for 12 to 18 hours until it doubles in size and shows bubbles on the surface.
  3. Shaping the Dough: Lightly flour a work surface and turn out the dough. Using floured hands, gently shape it into a ball—perfection is not necessary. Place the dough on a large piece of parchment paper and score an X on top with a sharp knife or bread lame. Place the dough and parchment inside a bowl to rest, cover lightly with plastic wrap or kitchen towel, and let rest for 30 minutes.
  4. Preheat Oven and Dutch Oven: Meanwhile, preheat your oven to 475°F (246°C). Place a Dutch oven or heavy-duty pot with the lid inside the oven for 30 minutes to heat thoroughly.
  5. Baking: Carefully remove the hot Dutch oven from the oven. Lift the dough with the parchment paper and place both inside the pot. Cover with the lid and bake for 25 minutes. Then remove the lid and bake an additional 8 to 10 minutes until the crust is golden brown and crispy.
  6. Testing Doneness: Tap the bottom of the bread; it should sound hollow. Alternatively, use an instant-read thermometer—the center should register 195°F (90°C). Remove the bread and cool completely before slicing.

Notes

  • Do not grease the bowl when mixing the dough, and avoid using a mixer as the dough is too sticky.
  • The dough is intentionally sticky; resist adding extra flour during mixing or shaping.
  • Use coarse sea salt for better flavor than table salt.
  • Ensure the Dutch oven is very hot before baking for a crisp crust.
  • Allow the bread to cool completely before slicing to preserve texture.
  • Dried cranberries can be substituted with other dried fruits if preferred.

Find it online: https://cookedbylina.com/crusty-cranberry-nut-no-knead-bread-recipe/