Crusty Cranberry Nut No-Knead Bread (Bakery Style at Home)
There is nothing quite like the smell of fresh bread baking, especially when it is this Crusty Cranberry Nut No-Knead Bread. This recipe proves that you do not need a fancy mixer or years of baking experience to create a bakery-quality loaf. With a shatteringly crisp crust and a chewy, airy interior studded with sweet cranberries and crunchy walnuts, it looks effortless and tastes gourmet.
The magic of this bread is in the method. By allowing the dough to rest for a long period, it develops complex flavors and that signature rustic texture visible in the photos. The addition of honey gives the crumb a delightful springiness, making it the perfect vessel for a thick smear of salted butter.
Secrets to the Perfect Cranberry Nut No-Knead Bread
Why It Works
This recipe relies on time rather than effort. The long fermentation process allows the gluten strands to form naturally without manual kneading. The hydration is key here; the dough is relatively wet, which, when trapped inside a hot Dutch oven, creates steam. This steam gelatinizes the starches on the surface, resulting in that iconic golden crispy crust while keeping the inside moist and tender.
Visually, the contrast between the pale interior crumb and the ruby-red dried cranberries makes this loaf a showstopper. Using dried fruit is essential, as fresh cranberries would release too much moisture and weigh down the delicate dough.
Chef’s Tips
- Water Temperature Matters: Unlike quick breads, we want a slow rise here to build flavor. Aim for water that is roughly 95ºF (35ºC)—warm to the touch but not hot. Using an instant-read thermometer ensures you don’t accidentally kill the yeast.
- Flour Power: While all-purpose flour works, I highly recommend using Bread Flour. It has a higher protein content, which yields a chewier, more structural loaf that can hold the weight of the nuts and berries.
- The Dutch Oven Effect: To get that professional crust, preheat your Dutch oven (lid and all) for at least 30 minutes before baking. Dropping the dough into a screaming hot pot creates an immediate oven spring.
Slice this loaf while it’s still slightly warm and pair it with our pumpkin soup for the ultimate fall comfort meal.
Storage
Store the bread at room temperature, wrapped loosely in a paper bag or bread box, for up to 2-3 days. Avoid plastic bags, as they will soften the crust. For longer storage, slice the entire loaf, freeze the slices in a ziplock bag, and toast them directly from frozen.
Substitutions
Nuts: Pecans are a great substitute for walnuts. If nut-free, simply omit them or swap for sunflower seeds. Fruit: Raisins, chopped dried apricots, or chopped dates can replace the cranberries. Sweetener: Maple syrup can be used instead of honey for a slightly earthier flavor.
Ingredients
3 cups (can use All-Purpose, but Bread Flour is preferred for chew)
1 1/2 teaspoons
1/2 teaspoon (Platinum Yeast by Red Star recommended)
1 1/2 cups, warm (approx. 95ºF / 35ºC)
1 tablespoon
3/4 cup (do not use fresh or frozen)
3/4 cup, roughly chopped
Shopping Tip
For best results, gather all ingredients before you start cooking. Fresh ingredients will give you the most flavorful results.
Instructions
In a large mixing bowl, whisk together the flour, coarse sea salt, and instant yeast.
Stir in the dried cranberries and chopped nuts until they are coated in the flour mixture.
Dissolve the honey in the warm water. Pour the liquid into the flour mixture. Stir with a wooden spoon or rubber spatula just until a shaggy, sticky dough forms. Do not overmix or knead.
Cover the bowl tightly with plastic wrap or a shower cap. Let it sit at room temperature for 12 to 18 hours. The dough will double in size and surface bubbles will appear.
Turn the sticky dough onto a well-floured surface. Gently fold the edges inward to form a round ball. Place the dough seam-side down on a piece of parchment paper.
Cover the dough loosely with a towel and let it rise for about 1 hour.
While the dough is doing its second rise, place a Dutch oven (with lid) into the oven and preheat to 450°F (230°C) for at least 30 minutes.
Carefully lift the dough using the parchment paper and drop it into the hot Dutch oven. Cover with the lid. Bake for 30 minutes.
Remove the lid and bake for another 10-15 minutes until the crust is deep golden brown and crispy.
Remove the bread from the pot and let it cool on a wire rack for at least 30 minutes before slicing.
Serve this recipe straight from the kitchen for the best taste and texture. It's sure to become a favorite that you'll make again and again.
Frequently Asked Questions
→ What type of ingredients work best for this dish?
Use the freshest ingredients available for the best flavor and texture results.
→ Can I make substitutions?
Yes, feel free to swap ingredients based on your preferences or dietary needs.
→ How do I store leftovers?
Store in the refrigerator and reheat gently to maintain the best texture.
Crusty Cranberry Nut No-Knead Bread (Bakery Style at Home)
There is nothing quite like the smell of fresh bread baking, especially when it is this Crusty Cranberry Nut No-Knead Bread. This recipe proves that you do not
Ingredients
Instructions
In a large mixing bowl, whisk together the flour, coarse sea salt, and instant yeast.
Stir in the dried cranberries and chopped nuts until they are coated in the flour mixture.
Dissolve the honey in the warm water. Pour the liquid into the flour mixture. Stir with a wooden spoon or rubber spatula just until a shaggy, sticky dough forms. Do not overmix or knead.
Cover the bowl tightly with plastic wrap or a shower cap. Let it sit at room temperature for 12 to 18 hours. The dough will double in size and surface bubbles will appear.
Turn the sticky dough onto a well-floured surface. Gently fold the edges inward to form a round ball. Place the dough seam-side down on a piece of parchment paper.
Cover the dough loosely with a towel and let it rise for about 1 hour.
While the dough is doing its second rise, place a Dutch oven (with lid) into the oven and preheat to 450°F (230°C) for at least 30 minutes.
Carefully lift the dough using the parchment paper and drop it into the hot Dutch oven. Cover with the lid. Bake for 30 minutes.
Remove the lid and bake for another 10-15 minutes until the crust is deep golden brown and crispy.
Remove the bread from the pot and let it cool on a wire rack for at least 30 minutes before slicing.
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Tools You'll Need
- Dutch Oven (Enamel or Cast Iron)
- Large Mixing Bowl
- Parchment Paper
- Instant-Read Thermometer
- Plastic Wrap
Recipe Tags
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