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No-Knead Artisan Cranberry Walnut Bread

Close-up of a slice of homemade cranberry walnut bread showing the open crumb texture filled with walnuts and dried cranberries.

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You can make this easy, rustic Cranberry Walnut Bread at home. This no-knead recipe results in an artisan loaf with a crisp crust and a soft interior, perfect for holiday breakfasts or brunch.

Ingredients

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  • 1.5 cups room-temperature water
  • 1 teaspoon active dry yeast
  • 3 cups bread flour or all-purpose flour
  • 1.5 teaspoons salt
  • 2 tablespoons honey
  • 1 cup dried cranberries
  • 1 cup chopped walnuts
  • 1 teaspoon ground cinnamon (optional)

Instructions

  1. In a large bowl, mix the water, yeast, and honey. Let stand for 5 minutes until slightly foamy.
  2. Add the flour and salt to the bowl. Mix with a wooden spoon until just combined into a shaggy dough. Do not knead.
  3. Fold in the dried cranberries, chopped walnuts, and cinnamon, if using.
  4. Cover the bowl tightly with plastic wrap. Let the dough rise at room temperature for 12 to 18 hours. The dough will become bubbly and increase in volume.
  5. About 30 minutes before baking, place a Dutch oven with the lid inside your oven. Preheat the oven to 450°F (232°C).
  6. Carefully remove the hot Dutch oven from the oven. Gently scrape the dough onto a piece of parchment paper.
  7. Score the top of the dough with a sharp knife if desired.
  8. Using the parchment paper as a sling, carefully lower the dough into the hot Dutch oven. Cover with the lid.
  9. Bake for 30 minutes with the lid on.
  10. Remove the lid and continue baking for another 15 to 20 minutes, until the crust is deep golden brown.
  11. Carefully remove the bread from the Dutch oven and let it cool completely on a wire rack before slicing.

Notes

  • For a Costco copycat flavor, lightly toast the walnuts before adding them to the dough.
  • If you want a sweeter loaf, add 1 tablespoon of brown sugar along with the honey.
  • This bread is excellent served with orange marmalade or cream cheese.

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