Introduction
There’s something incredibly satisfying about a freshly baked loaf of bread, especially when it comes with a crispy crust and a tender, flavorful interior. This Crusty Cranberry Nut No-Knead Bread combines the tartness of cranberries with the rich, nutty flavor of walnuts, making it a perfect choice for breakfast, brunch, or as an accompaniment to soups and salads. The no-knead method simplifies the process, making it accessible even for beginner bakers. With minimal hands-on time and a little patience, you’ll have a stunning, homemade loaf that will fill your kitchen with irresistible aromas.
Ingredients
- 3 cups all-purpose flour
- 1 1/2 teaspoons salt
- 1/2 teaspoon instant yeast
- 1 1/2 cups warm water (about 110°F or 45°C)
- 1 cup dried cranberries
- 1/2 cup chopped walnuts
- 1 tablespoon honey (optional, for a touch of sweetness)
- Cornmeal (for dusting)
- 1 tablespoon all-purpose flour (for dusting)
Instructions
Step 1: Mix the Dough
Combine dry ingredients – In a large mixing bowl, whisk together the all-purpose flour, salt, and instant yeast. This ensures that the yeast is evenly distributed throughout the flour.
Add wet ingredients – Pour the warm water into the dry ingredients. If using, stir in the honey at this stage. Mix until a shaggy dough forms. The dough will be sticky and somewhat loose, which is expected for no-knead bread.
Incorporate add-ins – Fold in the dried cranberries and chopped walnuts. Mix until they are evenly distributed throughout the dough.
Step 2: Let the Dough Rise
First rise – Cover the bowl with plastic wrap or a clean kitchen towel. Place the bowl in a warm, draft-free area and let the dough rise for 12-18 hours. This long, slow rise allows the flavors to develop and the dough to become airy.
Check the dough – After the rising period, the dough should have doubled in size and have a bubbly, slightly sticky texture.
Step 3: Shape the Dough
Preheat the oven – About 30 minutes before you’re ready to bake, preheat your oven to 450°F (230°C). Place a Dutch oven or heavy, oven-safe pot with a lid into the oven while it heats.
Prepare the dough for baking – Lightly flour a work surface and your hands. Gently shape the dough into a ball, being careful not to deflate it too much. You can use the flour to help shape and prevent sticking.
Dust the dough – Sprinkle a small amount of flour and cornmeal onto a piece of parchment paper. Place the dough on the parchment, and lightly dust the top with additional flour.
Step 4: Bake the Bread
Transfer to the pot – Carefully remove the preheated Dutch oven from the oven. Lift the parchment paper with the dough and place it into the hot pot. Cover with the lid.
Bake – Bake the bread with the lid on for 30 minutes. Then, remove the lid and bake for an additional 10-15 minutes, or until the crust is deeply golden and the loaf sounds hollow when tapped on the bottom.
Cool – Transfer the bread to a wire rack and let it cool completely before slicing. This helps the interior set and prevents it from being gummy.
Tips for Perfect No-Knead Bread
- Hydration – The dough should be quite sticky and wet. This high hydration helps create a moist interior and a crispy crust.
- Flour measurement – Spoon the flour into the measuring cup and level it off to avoid adding too much flour, which can result in a dry loaf.
- Add-ins – Feel free to experiment with other add-ins like dried apricots, pecans, or even chocolate chips if you want to mix up the flavor profile.
Nutritional Information (per serving)
- Calories: 200-250
- Carbohydrates: 35g
- Protein: 5g
- Fat: 7g
- Saturated Fat: 1g
- Fiber: 2g
- Sugar: 5g
- Sodium: 300mg
These values are approximate and can vary based on specific ingredient brands and portion sizes.
Storage and Serving
Storage – Store the cooled bread in an airtight container or wrapped in plastic wrap at room temperature for up to 3 days. For longer storage, slice the bread and freeze it. To reheat, simply toast or warm in the oven for a few minutes.
Serving suggestions – This bread pairs beautifully with a variety of accompaniments. Enjoy it toasted with butter or cream cheese, or use it to make sandwiches. It also makes a great addition to cheese boards and is perfect for dipping into soups or stews.
Conclusion
Crusty Cranberry Nut No-Knead Bread is a delightful and easy-to-make bread that brings together the tartness of cranberries and the crunch of walnuts in a beautifully crusty loaf. Its no-knead nature makes it approachable for bakers of all skill levels, while its complex flavors and textures will impress even the most discerning palate. Whether you’re enjoying it fresh out of the oven or as part of a meal later in the week, this bread is sure to become a favorite in your baking repertoire. Enjoy the process and savor the delicious results!