Crusty Cranberry Walnut No Knead Bread
This homemade no knead bread with cranberries and walnuts is crusty on the outside, yet fluffy on the inside. Serve it warm and slather on butter or cream cheese for a delicious bite.
Ingredients
- 3 cups all purpose flour bread flour preferred
- 2 tablespoons sugar
- 1 teaspoon salt
- ½ teaspoon instant yeast
- 1 ½ cups water
- ⅓ cup dried cranberries chopped
- ⅓ cup walnuts chopped
Instructions
- In a large bowl, mix flour, sugar, salt, yeast and water until combined. If there are still dry patches of flour, add a tablespoon of water at a time until all the flour is incorporated.
- Mix in the dried cranberries and walnuts. Cover with plastic wrap and let it rise for 12-18 hours at room temperature.
- Preheat the oven to 450°F with the Dutch oven and lid. Once it reaches temperature, allow the Dutch oven to preheat for 30 minutes.
- Meanwhile, transfer the dough onto a floured work surface and gently shape the dough into a ball or loaf. The dough will be sticky, don't add more flour. Place the dough smooth side up in a bowl lined with a piece of parchment paper large enough so that you can lift up the sides and place it in the Dutch oven. Sprinkle flour on top and cover loosely with plastic wrap.
- Remove the plastic wrap and carefully place the dough in the hot Dutch oven by lifting it using the parchment paper. Score the bread if desired with a knife. Cover with the lid and bake for 30 minutes. Remove the lid and bake for another 10-15 minutes until the crust is a deep golden brown color.
- Transfer the bread onto a cooling rack and let it cool for at least 30 minutes if serving immediately. Ideally, let the bread cool completely.
Notes
- Use bread flour for a better rise and airier loaf.
- Use a 6 quart or larger Dutch oven that is oven safe up to 450°F.
- A darker Dutch oven will brown the loaf more. I find that the bottom tends to brown faster so I recommend layering additional foil or parchment paper at the bottom of the pan. Another option is to reduce the temperature by 25°F.
- For a lighter crust, leave the lid on for the full 40-45 minute cooking time.
- If you're making more than one loaf, mix the dough in separate bowls.
Nutrition Estimate
Calories: 1856kcalCarbohydrates: 351gProtein: 47gFat: 30gSaturated Fat: 3gPolyunsaturated Fat: 20gMonounsaturated Fat: 4gSodium: 2357mgPotassium: 651mgFiber: 16gSugar: 55gVitamin A: 8IUVitamin C: 1mgCalcium: 112mgIron: 19mg
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