No Knead Cranberry Walnut Bread

Hands holding two halves of cranberry walnut bread.

No Knead Cranberry Walnut Bread

Homemade cranberry walnut bread with the crunchiest crust, doughy inside, and requires no kneading at all (hoorah!). A delicious bread to compliment any meal that is perfection when toasted!

Course Side Dish

Cuisine American

Keyword cranberry walnut bread, how to make no knead bread, no knead bread

Freezer Friendly Yes

Prep Time 12

Cook Time 40

Total Time 12 40

Servings

Calories 122kcal

Author Bethany Kramer

Ingredients

3 1/4 cups (430 grams) all-purpose flour (plus more for handling)
1 1/2 cups (360 ml) warm water
1/2 teaspoon active dry yeast (see notes)
2 Tablespoon sugar (coconut sugar or brown sugar)
1 teaspoon salt
1/2 (heaping) cup dried cranberries
1/2 (heaping) cup walnuts (chopped)

Instructions

Activate yeast: in a large bowl, mix together warm water (110F) with sugar and yeast. Let sit for 10 minutes. Note: sugar feeds yeast so it is great to include in this step.
Mix rest of ingredients: add to yeast mixture - flour, salt, dried cranberries, and walnuts. Mix until ingredients have fully combined.
Let dough rise: Lightly grease a separate bowl. Transfer dough into greased bowl, cover with plastic wrap and let rise for 10+ hours. Tip: it's best to keep dough in a temperature controlled environment that isn't too warm or too cold.
Preheat oven to 450F.
Form dough: Lightly dust hands with flour and place dough onto a lightly floured surface. Without over-handling dough, form into ball - tuck edges underneath bottom to create a smooth top.
Transfer dough: Line dutch oven with sheet of parchment paper. Lightly dust the bottom of the paper with flour to prevent the dough from sticking. And carefully transfer dough to pot.
Bake: Cover with lid and bake for 30 minutes then uncover and bake additional 10 minutes. Note: Every oven is different, keep an eye on the bread the last 10 minutes. When it's golden brown pull from oven.
Let bread cool: Remove pot from oven, carefully use paper edges to lift the bread from the pot and let it cool for 20-30 minutes before slicing into.

Notes

Active dry yeast: You’ll need to take different steps when baking bread with different yeasts. If you have active dry yeast on hand, you will need to activate it in water before adding flour (this step is included in the instructions).

Instant yeast: If you have instant yeast, you can skip dissolving it in water and stir it into your dry ingredients before adding water. Instant yeast has super small granules compared to active dry yeast so it does not need to be activated in water first.

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