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Easy No-Knead Cranberry Walnut Bread

A loaf of cranberry walnut bread, partially sliced, showing bright red cranberries and walnuts throughout the crumb.
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Create a rustic, artisan-style loaf filled with tart cranberries and crunchy walnuts. This no-knead recipe delivers a soft, chewy crumb and a satisfying crust with minimal effort, perfect for your holiday breakfast or brunch.

Ingredients

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  • 1.5 cups warm water (about 105-115°F)
  • 1 teaspoon active dry yeast
  • 1 tablespoon honey or sugar
  • 3.5 cups bread flour or all-purpose flour
  • 1.5 teaspoons salt
  • 1 cup dried cranberries
  • 1 cup chopped walnuts
  • 1 large egg (for egg wash, optional)
  • 1 tablespoon water (for egg wash, optional)
  • Coarse salt or flaky sea salt for topping (optional)

Instructions

  1. In a large bowl, mix the warm water, yeast, and honey. 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 overmix.
  3. Gently fold in the dried cranberries and chopped walnuts until they are evenly distributed throughout the dough.
  4. Cover the bowl tightly with plastic wrap. Let the dough rise in a warm spot for 12 to 18 hours. The dough will become bubbly and increase in volume.
  5. Lightly flour a clean surface. Gently scrape the dough out of the bowl. Do not punch it down.
  6. Shape the dough very gently into a round loaf.
  7. Place the shaped dough on a piece of parchment paper. Cover loosely with plastic wrap or a clean kitchen towel and let it rest for 30 minutes.
  8. About 20 minutes before baking, place a Dutch oven (with the lid on) into your oven and preheat to 450°F (232°C).
  9. Carefully remove the hot Dutch oven from the oven. Lift the dough using the parchment paper and gently lower it into the hot pot.
  10. If using an egg wash, lightly brush the top of the loaf and sprinkle with coarse salt.
  11. Cover the Dutch oven with the lid and bake for 30 minutes.
  12. Remove the lid and continue baking for another 10 to 15 minutes, or until the crust is deep golden brown.
  13. Carefully remove the bread from the Dutch oven and let it cool completely on a wire rack before slicing.

Notes

  • Toasting your walnuts lightly before adding them to the dough deepens their flavor and crunch.
  • If you want a slightly sweeter loaf, add 1 teaspoon of ground cinnamon to the dry ingredients.
  • This bread is wonderful served toasted with butter or orange marmalade for a festive breakfast treat.

Nutrition

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