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Crusty Cranberry Nut No Knead Bread

Yeasted bread has never been easier. This simple mixing method produces the most beautiful and crusty cranberry nut no-knead bread with very little hands-on work! If you’re new to working with yeast, reference my Baking with Yeast Guide for answers to common yeast FAQs.
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Prep Time 30 minutes
Cook Time 35 minutes
Total Time 20 hours
Servings: 1 servings
Course: Bread
Cuisine: American
Ingredients Equipment Method Notes

Ingredients
  

  • 3 cups + 2 Tablespoons (390g) bread flour or all-purpose flour (spooned & leveled) plus more as needed
  • 2 teaspoons coarse sea salt (I find the flavor lacking with 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 (35°C))

Equipment

  • dutch oven
  • Parchment paper
  • large mixing bowl

Method
 

  1. Mix the dry and wet ingredients
    In a large bowl using a silicone spatula, stir together the flour, salt, instant yeast, walnuts, and dried cranberries. Mix the honey into the warm water, then pour it over the dry ingredients and stir to combine. The dough will be incredibly sticky do not panic, do not add more flour. Trust the swampy process. Do not use a stand mixer; this dough is too sticky and the method doesn't require it.
  2. Walk away completely
    Cover the bowl tightly with plastic wrap and let it sit at room temperature for 12 to 18 hours. The dough will double in size, cling to the bowl sides, and develop small air bubbles on the surface. If you forget it until hour 19, that's between you and the bread gods it will still be fine.
  3. Shape and rest
    Turn the sticky dough onto a lightly floured surface. With floured hands, gently shape it into a rough ball it doesn't need to be perfect. Transfer the dough ball onto a large sheet of high-heat parchment paper. Score an X on top with a sharp knife or bread lame. Place the parchment-lined dough into a bowl so it holds its shape, cover lightly, and rest for 30 minutes while the oven preheats.
  4. Heat the Dutch oven
    Place your Dutch oven (with its lid) into the oven and preheat to 475°F (246°C). Yes, it's terrifyingly hot but this extreme heat is exactly what creates the crusty artisan bread texture you're after. Let the pot preheat for the full 30 minutes.
  5. Bake
    Carefully lift the parchment paper and lower the dough parchment and all into the blazing hot Dutch oven. Cover with the lid and bake for 25 minutes. Remove the lid and bake uncovered for an additional 8 to 10 minutes until deep golden brown. To test for doneness: tap the bottom of the loaf it should sound hollow or use an instant-read thermometer to confirm the center reads 195°F (90°C).
  6. Cool before slicing
    Remove the loaf from the pot and cool on a wire rack for at least 20 minutes. Slicing into hot bread collapses the crumb structure and turns the interior gummy. Practice self-control. It's worth it.

Recipe Notes

  • Make Ahead: Because the dough takes 12–18 hours to rise, start this recipe 1 day before you plan to serve it. It's actually ideal for holiday prep.
  • Freeze the dough: Mix the dough in Step 1, wrap in lightly oiled plastic wrap, and freeze. Thaw at room temperature, let it rise per Step 2, then continue as normal.
  • Flour: Both bread flour and all-purpose flour work. You can replace up to 1 cup with whole-wheat flour for extra heartiness — but avoid using 100% whole wheat, as the loaf will turn very dense.
  • Yeast: Active dry yeast works as a substitute for instant yeast with no adjustments needed.
  • Dutch oven size: Use a 5–6 quart Dutch oven. If yours is smaller, bake two smaller loaves separately.
  • Parchment paper: If yours has a max temperature lower than 475°F, bake at your parchment's maximum and extend the bake time slightly to compensate