A beautifully golden-brown No Knead Cranberry Nut Bread loaf, cooling on a wire rack placed on the wooden cutting board, with natural morning light streaming from an east window. Fresh herbs are visible in the soft-focused background on marble countertops. The scene is clean, tidy, with warm tones and soft shadows, emphasizing the rustic, mouth-watering crust and plump cranberries.

No Knead Cranberry Nut Bread: Artisan Baking Made Simple

ByMaya
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A close-up action shot of the shaggy No Knead Cranberry Nut Bread dough being gently folded on a lightly floured wooden cutting board, with vibrant dried cranberries and chopped nuts visible. Natural morning light illuminates the marble countertops and the dough, creating soft shadows. No hands are visible, focusing on the texture and ingredients during the shaping process.

No Knead Cranberry Nut Bread

There’s something truly magical about baking bread, and my No Knead Cranberry Nut Bread recipe is no exception. I still vividly recall the first time I pulled a glorious, golden-crusted loaf from the oven, its irresistible aroma of sweet-tart cranberries and warm nuts instantly filling every corner of my kitchen on a crisp autumn afternoon.

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It was one of those moments where the simple process felt like an unexpected triumph – barely believing that something so beautiful and utterly delicious could emerge with so little effort. This isn’t just a recipe; it’s a testament to achieving artisan quality without the endless hours of kneading, proving that beautiful loaves are within everyone’s reach, much like our popular gluten-free artisan rolls.

This bread truly is perfect for those busy days when you crave homemade goodness without the fuss, bringing that comforting, bakery-fresh experience right to your home. And for even more insights into mastering the simple no-knead method, or perhaps to explore another take on this wonderful treat, you might also enjoy the detailed guide on Taste Charm.

No Knead Cranberry Nut Bread: Artisan Baking Made Simple
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No Knead Cranberry Nut Bread: Artisan Baking Made Simple

Recipe by MayaCourse: BreadsCuisine: AmericanDifficulty: Easy
Servings

4

servings
Prep time

30

minutes
Cooking time

40

minutes
Calories

300

kcal

Discover the joy of baking an incredibly flavorful and rustic No Knead Cranberry Nut Bread with minimal effort. This recipe yields a beautifully crusty loaf, studded with sweet cranberries and crunchy nuts, perfect for holidays or a cozy breakfast.

Ingredients

  • 3 cups (360g) all-purpose flour

  • 1 teaspoon salt

  • 1/2 teaspoon instant or active dry yeast

  • 1 1/2 cups (360ml) warm water (around 105-115°F / 40-46°C)

  • 1/2 cup (70g) dried cranberries

  • 1/2 cup (60g) chopped walnuts or pecans

  • Optional: 1 tablespoon orange zest

Directions

  • In a large bowl, whisk together the flour, salt, and yeast. If using active dry yeast, proof it in the warm water for 5 minutes before adding to dry ingredients.
  • Pour the warm water into the dry ingredients. Mix with a wooden spoon or spatula until just combined. The dough will be shaggy and sticky.
  • Fold in the dried cranberries and chopped nuts until evenly distributed. If using orange zest, add it now.
  • Cover the bowl tightly with plastic wrap and let it rest at room temperature (around 70°F / 21°C) for 12-18 hours, or until doubled in size and bubbly.
  • Lightly flour a clean surface. Scrape the dough out onto the floured surface. Fold the edges of the dough towards the center a few times to form a rough ball. Do not knead aggressively.
  • Place the dough seam-side down on a piece of parchment paper. Loosely cover with plastic wrap or a clean kitchen towel and let it rest for another 30 minutes while the oven preheats.
  • About 30 minutes before baking, place a 6-8 quart Dutch oven (with lid) into your oven and preheat to 450°F (232°C).
  • Carefully remove the hot Dutch oven from the oven. Using the parchment paper, lift the dough and gently transfer it into the hot Dutch oven. Cover with the lid.
  • Bake for 30 minutes with the lid on. Remove the lid and continue baking for another 10-15 minutes, or until the crust is deeply golden brown and sounds hollow when tapped.
  • Carefully remove the bread from the Dutch oven and transfer it to a wire rack to cool completely before slicing. This is crucial for the internal structure.

Notes

    • The Overnight Magic: Don’t rush the proofing! The long, slow fermentation is what develops that incredible flavor and signature texture in your No Knead Cranberry Nut Bread. Find a cozy spot in your kitchen and let time do the work.
    • Dutch Oven Secret: A preheated Dutch oven is key to achieving that wonderfully crusty exterior. It traps steam, mimicking a professional bakery oven. If you don’t have one, a heavy-bottomed pot with a tight-fitting lid will also work, or even a baking stone with a pan of water for steam.
    • Cooling Patience: It’s so tempting to slice into warm, fragrant bread, but resist! Cooling completely allows the internal starches to set, giving you a perfect slice and preventing a gummy texture. Trust me, it’s worth the wait!

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