A Irresistible Crusty Cranberry Nut No-Knead Bread, is a must-bake recipe for home bakers of all skill levels. It’s hearty, slightly sweet, and delightfully chewy inside with a golden-brown crust—no kneading required!
why make this recipe
Crusty Cranberry Nut No Knead Bread is a wonderful treat that combines the sweetness of dried cranberries with the crunchy texture of nuts. Not only is this bread delicious, but it’s also incredibly easy to make. With minimal effort and no actual kneading involved, anyone can bake beautiful bread right at home. The best part? The long resting time allows the dough to develop wonderful flavors.
how to make Crusty Cranberry Nut No Knead Bread
Ingredients:
- 3 cups + 2 Tablespoons (390g) bread flour or all-purpose flour (spooned & leveled), plus more as needed
- 2 teaspoons coarse sea salt (the flavor is better with coarse salt than regular table salt)
- 1/2 teaspoon Platinum Yeast from Red Star instant yeast
- 3/4 cup (95g) chopped walnuts or pecans
- 3/4 cup (105g) dried cranberries
- 1 Tablespoon (21g) honey
- 1 and 1/2 cups (360ml) warm water (about 95°F or 35°C)
Directions:
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In a large bowl, stir together the first five ingredients using a silicone spatula. Mix the honey and warm water together, then pour over the dry ingredients. Blend until well combined. The dough will be very sticky. Resist adding more flour; it should be sticky. Shape it into a ball as best as you can.
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Cover the bowl tightly and let it sit at room temperature for 12–18 hours. The dough will rise and may have air bubbles on the surface.
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Gently turn the dough onto a lightly floured surface and shape it into a ball. Transfer it onto a large piece of parchment paper. Score an X on the top with a sharp knife or kitchen shears. Place the dough in a bowl to rest for 30 minutes.
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Preheat your oven to 475°F (246°C). Place a Dutch oven (with its lid) in the oven for 30 minutes to get it very hot. After 30 minutes, carefully lift the dough with the parchment paper and place it inside the pot. Cover with the lid.
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Bake for 25 minutes with the lid on. Then, remove the lid and bake for another 8–10 minutes until the bread is golden brown. To check doneness, give the bread a light tap; it should sound hollow. An instant-read thermometer should read 195°F (90°C) in the center.
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Remove the pot from the oven, take out the bread, and let it cool on a wire rack for at least 20 minutes before slicing.
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Cover and store any leftover bread at room temperature for up to one week.
how to serve Crusty Cranberry Nut No Knead Bread
This bread tastes great warm or at room temperature. You can enjoy it plain or with a bit of butter. It pairs wonderfully with soups, salads, or cheese boards, making it a versatile addition to any meal.
how to store Crusty Cranberry Nut No Knead Bread
To keep your bread fresh, store it in a cool, dry place. Cover it with a kitchen towel or in a bread bag to maintain moisture. Do not refrigerate, as that can make the bread stale faster.
tips to make Crusty Cranberry Nut No Knead Bread
- Use fresh yeast for the best results.
- Let the dough rise in a warm area, but not too hot to avoid killing the yeast.
- Be patient! The long rise time truly develops the flavor.
- Experiment with different nuts or dried fruits to customize the recipe to your liking.
variation
You can use different types of nuts, such as almonds or pecans, or swap out cranberries for other dried fruits, like apricots or cherries.
FAQs
Can I use regular or instant yeast instead of Platinum Yeast?
Yes, you can use regular active dry yeast or instant yeast. Just note that rising times may vary slightly.
What should I do if my dough is too wet?
Try to avoid adding too much extra flour, as the dough should be sticky. If it truly seems unmanageable, you can dust your hands and the surface lightly with flour.
Can I make this bread gluten-free?
Yes, you can try a gluten-free all-purpose flour designed for baking, but be aware that the texture might be different.
