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Cranberry Walnut No-Knead Bread Recipe

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4.2 from 57 reviews

  • Author: Sara
  • Total Time: 19 hours 25 minutes
  • Yield: 12 servings
  • Diet: Vegetarian

Description

This Cranberry Walnut Bread is a no-knead artisan-style loaf that combines the tartness of dried cranberries with the crunch of walnuts and a hint of bright orange zest. Made using a slow-rise method and baked in a Dutch oven, this bread develops a crisp crust with a tender, chewy crumb, perfect for breakfast or snacks.

Ingredients

Dough Ingredients

  • ½ teaspoon active dry yeast
  • 1 ½ cups warm water (110 to 115 degrees F)
  • 1 teaspoon granulated sugar
  • 2 teaspoons Kosher salt
  • 3 cups bread flour, plus 2 tablespoons (plus more for surface)
  • ¾ cup dried cranberries
  • ½ cup dried walnuts, roughly chopped
  • 1 tablespoon honey
  • 1 tablespoon orange zest

Instructions

  1. Prepare Dutch Oven: Ensure you have a 5 to 6 quart oven-proof Dutch oven with a tight-fitting lid that is safe to 450°F.
  2. Activate Yeast: Dissolve yeast and sugar in warm water (110 to 115°F). Let it sit for 10 minutes until foamy. If no foam appears, discard and restart.
  3. Mix Dough: In a large bowl, whisk bread flour with salt. Add yeast mixture and honey, stirring until fully combined without over-mixing. Add cranberries, walnuts, and orange zest; gently stir until just combined. Dough will be sticky and wet. Cover bowl tightly with plastic wrap without touching dough and rest at room temperature for 18 hours.
  4. Handle Dough: After 18 hours, dough will be wet and sticky. Do not punch down the dough.
  5. Shape Dough: Transfer dough to a well-floured surface. Sprinkle flour on hands and dough as needed. Fold dough edges toward center to form a ball, preserving air bubbles. Place dough smooth side up on a lightly floured parchment paper.
  6. Second Rest: Cover dough loosely with plastic wrap and let rest on countertop for 30 minutes.
  7. Preheat Oven and Dutch Oven: Place Dutch oven with lid in oven and preheat to 450°F for at least 30 minutes.
  8. Score the Dough: After resting, score an X or desired pattern on the dough surface using a sharp knife.
  9. Bake with Lid: Carefully remove hot Dutch oven from oven. Lift parchment paper and transfer dough into it. Cover with lid and bake at 450°F for 30 minutes without removing lid to retain steam.
  10. Finish Baking: Remove lid and continue baking an additional 8 to 10 minutes until crust is golden brown.
  11. Cool and Serve: Remove bread with parchment paper from Dutch oven. Let cool completely before slicing and serving.

Notes

  • Ensure water temperature is between 110 and 115 degrees F to properly activate yeast without killing it.
  • Do not punch down the dough after the long rise to maintain the air bubbles and texture.
  • Using a Dutch oven traps steam and helps develop a golden, crispy crust.
  • The resting time is crucial for flavor development and dough texture. Do not rush the 18-hour fermentation.
  • Allow bread to cool completely before slicing to avoid a gummy texture.
  • Extra flour is needed during shaping as the dough is very sticky.
  • Prep Time: 20 minutes
  • Cook Time: 40 minutes
  • Category: Bread
  • Method: Baking
  • Cuisine: American

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