Cranberry Walnut No-Knead Bread

Ingredients

• 360 g Bread flour (or all‑purpose flour) (Measure by weight for best results)
• 1.5 tsp Coarse sea salt (Fine salt can be used but coarse gives better texture)
• 0.25 tsp Active dry yeast (A pinch; the long rise compensates for the small amount)
• 1 tbsp Honey (Adds a subtle sweetness and helps browning)
• 300 ml Warm water (Around 110°F (43°C); not boiling)
• 80 g Walnuts, roughly chopped (Toast lightly for extra flavor (optional))
• 80 g Dried cranberries (Do not soak; they add bursts of tartness)

Instructions

1. Measure and prepare ingredients

   Weigh the flour, measure the salt and yeast, and set the honey, water, walnuts, and cranberries within easy reach.

   Time: PT10M

2. Dissolve honey in warm water

   Combine the honey with 300 ml warm water (about 110°F) in a small cup and stir until fully dissolved.

   Time: PT5M

   Temperature: 110°F

3. Mix dry ingredients and add wet

   In the large bowl, whisk together flour, salt, and yeast. Pour the honey‑water mixture over the dry ingredients and stir with a wooden spoon until a shaggy, sticky dough forms.

   Time: PT10M

4. Fold in walnuts and cranberries

   Add the chopped walnuts and dried cranberries to the dough and fold them in until evenly distributed.

   Time: PT5M

5. First rise (fermentation)

   Cover the bowl tightly with plastic wrap or a damp kitchen towel. Let the dough sit at room temperature (68‑72°F) for 12‑18 hours, preferably 14 hours, until it has doubled in size and is covered with bubbles.

   Time: PT14H

6. Preheat oven and Dutch oven

   About 30 minutes before baking, place the Dutch oven (with its lid) in the oven and preheat to 450°F.

   Time: PT30M

   Temperature: 450°F

7. Shape and score the dough

   Generously flour a work surface, turn the dough out onto a piece of parchment paper, and gently shape it into a round loaf. Using a razor blade or sharp knife, make a shallow slash across the top (about 1 inch deep).

   Time: PT5M

8. Bake covered (steam phase)

   Carefully lift the parchment paper with the dough and place it inside the hot Dutch oven. Cover with the lid and bake for 30 minutes.

   Time: PT30M

   Temperature: 450°F

9. Bake uncovered (crust development)

   Remove the lid and continue baking for an additional 15 minutes, or until the crust is deep golden‑brown and the loaf sounds hollow when tapped on the bottom.

   Time: PT15M

   Temperature: 450°F

10. Cool the bread

    Transfer the loaf to a cooling rack and let it rest for at least 1 hour before slicing to allow the crumb to set.

    Time: PT1H

Nutrition Facts

Calories

210

Protein

5 g

Carbohydrates

30 g

Fat

8 g

Fiber

2 g

Ingredient Substitutions

• Instead of Bread flour (or all‑purpose flour): All‑purpose flour
• Instead of Coarse sea salt: Kosher salt
• Instead of Active dry yeast: Instant yeast (same amount)
• Instead of Honey: Maple syrup (same amount)
• Instead of Warm water: Milk for richer flavor
• Instead of Walnuts, roughly chopped: Pecans, Almonds
• Instead of Dried cranberries: Raisins, Dried cherries

Equipment Needed

• Large mixing bowl
• Wooden spoon or spatula
• Kitchen scale
• Plastic wrap or clean kitchen towel
• Dutch oven (cast iron)
• Parchment paper
• Razor blade or sharp knife for scoring
• Oven mitts
• Cooling rack
• Measuring spoons
• Timer or smartphone

Critical Steps — Do Not Skip

• Long fermentation (12‑18 hours) at room temperature
• Preheating Dutch oven thoroughly before baking
• Baking with the lid on for the first 30 minutes to generate steam

Chef Tips from the Video

• Toast the walnuts before adding for extra nuttiness
• If you don’t have a Dutch oven, place a metal tray on the bottom of the oven and add a pan of boiling water for steam

Troubleshooting

Storage

Refrigerator: Wrap tightly in plastic or store in a bread box; keeps up to 4 days

Freezer: Slice, wrap each piece in foil and place in a freezer bag; lasts up to 3 months

Room temperature: Best eaten the same day; can stay 1 day in a bread box

Make-Ahead Tips

• The dough can be refrigerated overnight for a slower, more flavorful rise
• Bread can be frozen after cooling; reheat in a 350°F oven for 10‑15 minutes