Ingredients

For the Bread

• 3½ cups (440g) bread flour
• 1½ teaspoons fine sea salt
• ½ teaspoon instant yeast
• 1¾ cups (420ml) warm water
• 1 cup dried cranberries
• ¾ cup chopped walnuts or pecans, lightly toasted
• 1 tablespoon honey or maple syrup (optional, for a touch of sweetness)
• 1 teaspoon orange zest (optional, for extra flavor)

Optional Toppings

• Rolled oats
• Extra chopped walnuts
• Pumpkin seeds
• Sunflower seeds
• Flaky sea salt

Instructions

Step 1: Mix the Dough

In a large mixing bowl, combine the bread flour, salt, and instant yeast.

Add the dried cranberries and toasted nuts, mixing to distribute them evenly.

Pour in the warm water and honey, if using.

Stir with a wooden spoon or spatula until a shaggy, sticky dough forms. The dough should be wet and slightly rough. Do not knead.

Cover the bowl tightly with plastic wrap or a clean kitchen towel.

Step 2: First Rise

Leave the dough at room temperature for 12–18 hours.

During this time, the dough will double in size and become bubbly with a soft, airy texture.

Step 3: Shape the Dough

Lightly flour your work surface.

Turn the dough out onto the floured surface.

Using floured hands, gently fold the edges toward the center several times to form a rough round loaf.

Avoid pressing out too much air, as this helps create an open crumb.

If using orange zest, gently fold it into the dough during shaping.

Step 4: Second Rise

Place the shaped dough seam-side down on a piece of parchment paper or into a floured proofing basket.

Cover loosely with a kitchen towel.

Allow the dough to rise for 45–60 minutes.

Step 5: Preheat the Dutch Oven

About 30 minutes before baking, place a Dutch oven with its lid into the oven.

Preheat the oven to 450°F (230°C).

The hot Dutch oven creates steam that helps develop a crisp artisan crust.

Step 6: Bake the Bread

Carefully remove the hot Dutch oven from the oven.

Using the parchment paper, carefully lower the dough into the hot pot.

Score the top of the dough with a sharp knife or bread lame.

Sprinkle with oats or seeds if desired.

Cover with the lid and bake for 30 minutes.

Remove the lid and continue baking for 15–20 minutes, or until the crust is deep golden brown and the internal temperature reaches 205–210°F (96–99°C).

Step 7: Cool

Carefully remove the bread from the Dutch oven.

Transfer it to a wire rack.

Allow the bread to cool completely for at least 1 hour before slicing to help the crumb finish setting.

Optional Variations

Orange Cranberry Walnut Bread

Increase the orange zest to 2 teaspoons and add 1 teaspoon of orange extract for a bright citrus flavor.

Cinnamon Cranberry Bread

Add 1 teaspoon ground cinnamon and ¼ teaspoon ground nutmeg to the dry ingredients for a warm, spiced loaf.

Cranberry Pecan Bread

Replace the walnuts with toasted pecans for a sweeter, buttery flavor.

Seeded Cranberry Bread

Mix sunflower seeds, pumpkin seeds, and flaxseeds into the dough for extra texture and nutrition.

Honey Cranberry Bread

Replace the optional honey with maple syrup or add an extra tablespoon for a subtly sweeter loaf.

Serving Suggestions

This Crusty Cranberry Nut No-Knead Bread is delicious served with:

• Salted butter
• Homemade cinnamon butter
• Cream cheese
• Brie cheese
• Sharp cheddar cheese
• Goat cheese
• Apple butter
• Orange marmalade
• Turkey sandwiches
• Chicken salad
• Roasted butternut squash soup
• Mixed green salads

Storage

Store the bread in a paper bag or bread box at room temperature for up to 3 days.

Wrap tightly and refrigerate for up to 1 week.

Freeze the whole loaf or individual slices for up to 3 months. Thaw at room temperature and reheat in the oven before serving.

Reheating

Warm the whole loaf in a 350°F (175°C) oven for 8–10 minutes, or toast individual slices until lightly crisp.

Tips for the Best Crusty Cranberry Nut No-Knead Bread

• Use bread flour for a chewier texture and better rise.
• Toast the nuts before adding them to enhance their flavor.
• Measure the flour accurately using the spoon-and-level method.
• Do not skip the overnight rise, as it develops the bread’s flavor and structure.
• Bake in a fully preheated Dutch oven to achieve a crisp, crackly crust.
• Allow the loaf to cool completely before slicing to prevent a gummy interior.
• Store the bread unsliced whenever possible to help maintain its freshness.

Nutrition (Per Slice – Approximate)

• Calories: 235
• Protein: 6g
• Carbohydrates: 38g
• Fat: 7g
• Saturated Fat: 1g
• Cholesterol: 0mg
• Sodium: 290mg
• Fiber: 3g
• Sugar: 7g