This bread delivers bakery-quality results without requiring a stand mixer or any kneading. It relies on a long fermentation to develop deep flavor and a gorgeous texture. The combination of cranberries and nuts adds a festive twist, and the crusty exterior gives it that irresistible artisan feel. Whether you’re an experienced baker or new to bread-making, this recipe is approachable and rewarding.
Ingredients
(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)
All-purpose flour or bread flour
Salt
Instant yeast
Warm water
Dried cranberries
Chopped walnuts or pecans
Cornmeal or extra flour (for dusting)
Directions
Mix the dough: In a large mixing bowl, stir together the flour, salt, and instant yeast. Add warm water and mix until a shaggy, sticky dough forms. Fold in the dried cranberries and chopped nuts.
First rise: Cover the bowl with plastic wrap or a clean towel and let it rest at room temperature for 12 to 18 hours. The dough will rise and become bubbly on the surface.
Shape the dough: Lightly flour a work surface and gently turn out the dough. Shape it into a ball with floured hands, being careful not to deflate it too much.
Second rise: Place the dough on a piece of parchment paper, cover it with a towel, and let it rise for 30 to 60 minutes while the oven preheats.
Preheat the oven: Place a Dutch oven (with lid) in your oven and preheat to 450°F (230°C) for at least 30 minutes.
Bake: Carefully remove the hot Dutch oven, lift the dough using the parchment paper, and place it inside. Cover and bake for 30 minutes. Remove the lid and bake for an additional 10–15 minutes until the crust is deep golden brown.
Cool: Remove the bread and place it on a wire rack to cool completely before slicing.
Orange Cranberry Bread: Add orange zest to the dough for a bright citrus flavor.
Savory Twist: Replace cranberries with chopped olives and herbs for a savory version.
Seeded Loaf: Add sunflower seeds, flaxseeds, or pumpkin seeds for extra crunch.
Whole Wheat Version: Replace up to 50% of the flour with whole wheat flour for a nuttier taste.
Cheese Addition: Fold in chunks of sharp cheddar or gruyère for a sweet-savory combo.
Storage/Reheating
Store the bread in a paper bag or wrapped in a clean kitchen towel at room temperature for up to 2 days. For longer storage, wrap in plastic and freeze for up to 2 months. To reheat, place slices in a 350°F (175°C) oven for 5–10 minutes or toast as desired. Avoid refrigerating, as it may dry out the bread.
FAQs
Can I use fresh cranberries instead of dried?
Fresh cranberries are more tart and release moisture. Dried cranberries are preferred, but if using fresh, chop them and reduce the water in the recipe slightly.
Do I have to use a Dutch oven?
A Dutch oven creates steam for a crispy crust. If you don’t have one, bake the bread on a baking sheet with a pan of water in the oven for similar results.
Why is my dough so sticky?
No-knead doughs are high-hydration and naturally sticky. Use floured hands and surfaces to handle it, but avoid adding too much extra flour.
Can I make this gluten-free?
Yes, use a 1:1 gluten-free flour blend designed for yeast baking, though the texture will differ slightly.
Can I add other dried fruits?
Absolutely. Try dried cherries, raisins, or chopped dried apricots in place of cranberries.
How do I know when the bread is done baking?
The crust should be deep golden and the loaf should sound hollow when tapped on the bottom. An internal temperature of around 200–210°F (93–99°C) confirms doneness.
Can I make this without nuts?
Yes, simply omit the nuts or replace them with seeds or additional dried fruit.
Can I speed up the rise time?
For best flavor and texture, long fermentation is key, but you can reduce rise time to 8 hours by placing the dough in a slightly warm (but turned off) oven.
Is this bread sweet or savory?
It’s a lightly sweet bread due to the cranberries, but not overly sweet. It pairs well with both sweet toppings (like honey) and savory ones (like cheese).
What’s the best way to slice this bread?
Use a sharp serrated bread knife and let the loaf cool fully before slicing to preserve the texture.
Conclusion
Crusty Cranberry Nut No-Knead Bread is a rustic, flavorful loaf that’s surprisingly easy to make. With just a few simple steps and no kneading required, you can enjoy artisan-style bread fresh from your own oven. Whether you serve it warm with butter, toast it for breakfast, or pair it with cheese and wine, this loaf brings a perfect balance of texture, flavor, and homemade comfort
Crusty Cranberry Nut No-Knead Bread is a rustic, artisan-style loaf featuring a crispy crust, chewy interior, and a festive mix of tart cranberries and crunchy nuts. It’s easy to make with minimal effort thanks to the no-knead method.
Author:Catherine
Prep Time:10 minutes
Cook Time:40–45 minutes
Total Time:13–19 hours
Yield:1 round loaf (10–12 slices)
Category:Bread
Method:Baking
Cuisine:American
Diet:Vegan
Ingredients
3 cups all-purpose flour or bread flour
1 1/2 teaspoons salt
1/2 teaspoon instant yeast
1 1/2 cups warm water
3/4 cup dried cranberries
3/4 cup chopped walnuts or pecans
Cornmeal or extra flour (for dusting)
Instructions
In a large bowl, stir together the flour, salt, and yeast. Add warm water and mix until a shaggy dough forms. Fold in cranberries and chopped nuts.
Cover the bowl with plastic wrap or a clean towel and let it rest at room temperature for 12–18 hours until the dough is risen and bubbly.
Lightly flour a surface and gently turn out the dough. Shape it into a ball with floured hands, taking care not to deflate it.
Place the dough on a piece of parchment paper. Cover with a towel and let it rise for 30–60 minutes.
Meanwhile, place a Dutch oven with lid in the oven and preheat to 450°F (230°C) for at least 30 minutes.
Carefully transfer the dough (on the parchment) into the hot Dutch oven. Cover and bake for 30 minutes.
Remove the lid and bake for another 10–15 minutes, until the crust is deep golden brown.
Remove the bread from the Dutch oven and cool completely on a wire rack before slicing.
Notes
Use floured hands and avoid adding too much extra flour when handling sticky dough.Let the bread cool fully before slicing for best texture.Add orange zest to the dough for a citrusy twist.Store in a paper bag or towel at room temperature to maintain crustiness.
