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Cranberry Walnut No Knead Bread

Cranberry walnut no knead bread gets its chewy crumb from a long room-temperature rise and a covered bake in a hot Dutch oven. Dried cranberries and chopped walnuts are folded right into the dough for a sweet-tart, nutty loaf with a deeply golden crust.
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Prep Time 15 minutes
Cook Time 55 minutes
Rising and cooling 21 hours
Total Time 22 hours 10 minutes
Servings: 10 servings
Course: Side Dish
Cuisine: American
Calories: 230
Ingredients Equipment Method Notes

Ingredients
  

  • 3 cups all-purpose flour
  • 1.5 teaspoons kosher salt
  • 0.5 teaspoon instant yeast
  • 0.75 cup dried cranberries
  • 0.75 cup walnuts chopped
  • 1.5 cups water lukewarm

Equipment

  • 1 5- to 6-quart Dutch oven

Method
 

  1. In a large bowl, stir together the all-purpose flour, kosher salt, instant yeast, dried cranberries, and chopped walnuts.
  2. Add the lukewarm water and stir until no dry flour remains.
  3. Cover the bowl and let the dough rise at room temperature (68–72°F) for 12–18 hours, until doubled and bubbly.
  4. Scrape the dough onto a sheet of parchment paper and use damp hands to shape it into a round loaf.
  5. Cover loosely with a clean kitchen towel and let the loaf rise for 1–2 hours, until puffy.
  6. During the last 30 minutes of rising, heat the oven to 450°F with a 5- to 6-quart Dutch oven and its lid inside.
  7. Carefully lower the dough, on the parchment, into the hot Dutch oven and cover with the lid.
  8. Reduce the oven to 425°F and bake covered for 30–35 minutes, then uncover and bake for 15–20 minutes, until deeply golden and the center reaches 205–210°F.
  9. Transfer the bread to a wire rack and cool for at least 1 hour before slicing.

Notes

For the best crumb, let the loaf cool fully before slicing. Store airtight in the refrigerator for up to 3 days; freezer: yes, sliced and wrapped. For a nut-free variation, omit the walnuts.