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Easy No-Knead Cranberry Walnut Bread

A close-up of a thick slice of fluffy cranberry walnut bread, generously topped with dried cranberries and walnuts.
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Make this easy, no-knead cranberry walnut bread for a perfect cozy breakfast or holiday treat. This recipe delivers a soft crumb with tart cranberries and crunchy walnuts.

Ingredients

Scale
  • 1.5 cups warm water (about 105-115°F)
  • 2 tablespoons honey or sugar
  • 1 teaspoon active dry yeast
  • 3 cups all-purpose flour or bread flour
  • 1.5 teaspoons salt
  • 1 cup dried cranberries
  • 1 cup chopped walnuts
  • 1 large egg, beaten (for egg wash)
  • 1 tablespoon milk or water (for egg wash)

Instructions

  1. In a large bowl, mix the warm water, honey, and yeast. Let it sit for 5 minutes until foamy.
  2. Add the flour and salt to the yeast mixture. Stir with a wooden spoon until just combined into a shaggy dough. Do not knead.
  3. Fold in the dried cranberries and chopped walnuts until they distribute evenly throughout the dough.
  4. Cover the bowl tightly with plastic wrap and let the dough rise in a warm place for 1.5 to 2 hours, or until it has doubled in size.
  5. Gently scrape the dough onto a lightly floured surface. Shape it into a rough loaf or oval shape.
  6. Place the shaped dough onto a piece of parchment paper. Cover loosely with plastic wrap or a clean kitchen towel and let it rest for a second rise for 30 minutes.
  7. Preheat your oven to 450°F (232°C) with a Dutch oven inside for at least 30 minutes.
  8. Carefully remove the hot Dutch oven from the oven. Lift the dough using the parchment paper and gently lower it into the hot pot.
  9. Mix the beaten egg with 1 tablespoon of milk or water for the egg wash. Brush the top of the loaf lightly.
  10. Cover the Dutch oven and bake for 30 minutes.
  11. Remove the lid and continue baking for another 10 to 15 minutes, until the crust is deep golden brown.
  12. Carefully remove the bread from the Dutch oven and let it cool completely on a wire rack before slicing.

Notes

  • To toast the walnuts before adding them, spread them on a baking sheet and bake at 350°F for 5-7 minutes until fragrant. Let them cool before mixing into the dough.
  • For a tangier flavor, substitute half of the dried cranberries with fresh or frozen cranberries (do not thaw frozen ones).
  • This rustic loaf is excellent served warm with butter or orange marmalade.

Nutrition

Find it online: https://cheffinity.com/cranberry-walnut-bread-easy-no-knead-recipe/