If you’re craving a bread that’s easy to make yet bursting with flavor, this No-Knead Cranberry Walnut Bread is the perfect recipe. Infused with the tang of dried cranberries, the nutty crunch of walnuts, and a hint of orange zest, this loaf is great for breakfast, snacking, or pairing with your favorite soups and salads. With no kneading required, it’s a simple yet artisan-style bread that will make your kitchen smell heavenly.
Ingredients
- ½ teaspoon active dry yeast
- 1 ½ cups warm water (110 to 115°F)
- 1 teaspoon granulated sugar
- 2 teaspoons Kosher salt
- 3 cups bread flour, plus 2 tablespoons (plus more for dusting)
- ¾ cup dried cranberries
- ½ cup walnuts, roughly chopped
- 1 tablespoon honey
- 1 tablespoon orange zest
Instructions
- Activate the Yeast : In a large mixing bowl, dissolve the yeast and sugar in the warm water. Let it sit for 5-10 minutes until it becomes foamy. This step ensures the yeast is activated and ready to work.
- Mix the Dough : Add the honey, Kosher salt, and orange zest to the yeast mixture, stirring to combine. Gradually mix in the flour until a shaggy dough forms. Fold in the dried cranberries and chopped walnuts, ensuring they are evenly distributed. The dough will be sticky, and that’s okay!
- Let the Dough Rest : Cover the bowl with plastic wrap or a clean kitchen towel. Allow the dough to rest at room temperature for 12-18 hours. This long fermentation process develops flavor and texture.
- Shape the Dough : After resting, the dough should be bubbly and have doubled in size. Turn it out onto a well-floured surface and shape it into a round loaf. Avoid overworking the dough.
- Prepare for Baking : Place the dough onto a piece of parchment paper. Cover it with a towel and let it rest for another 30-60 minutes while you preheat your oven to 450°F (230°C). Place a Dutch oven or heavy lidded pot in the oven during the preheating to heat it thoroughly.
- Bake the Bread : Once preheated, carefully remove the Dutch oven and place the parchment paper with the dough inside. Cover with the lid and bake for 30 minutes. After 30 minutes, remove the lid and bake for another 10-15 minutes until the bread has a golden-brown crust.
- Cool and Serve : Carefully transfer the bread to a cooling rack and let it cool completely before slicing. Enjoy your Cranberry Walnut Bread on its own, toasted with butter, or paired with your favorite jam!
Conclusion
This No-Knead Cranberry Walnut Bread is a simple yet stunning loaf that combines the sweet tartness of cranberries, the earthy crunch of walnuts, and the bright aroma of orange zest. Perfect for the holidays or as a daily treat, this bread requires minimal effort but delivers maximum flavor and texture. Try it today and impress yourself with this bakery-quality recipe!
No-Knead Cranberry Walnut Bread with a Touch of Citrus
A no-knead bread filled with cranberries, walnuts, and citrus zest. Perfectly moist, flavorful, and easy to make without any special equipment.
Ingredients
- ½ teaspoon active dry yeast
- 1 ½ cups warm water 110 to 115°F
- 1 teaspoon granulated sugar
- 2 teaspoons Kosher salt
- 3 cups bread flour plus 2 tablespoons (plus more for dusting)
- ¾ cup dried cranberries
- ½ cup walnuts roughly chopped
- 1 tablespoon honey
- 1 tablespoon orange zest
Instructions
- Activate the Yeast : In a large mixing bowl, dissolve the yeast and sugar in the warm water. Let it sit for 5-10 minutes until it becomes foamy. This step ensures the yeast is activated and ready to work.
- Mix the Dough : Add the honey, Kosher salt, and orange zest to the yeast mixture, stirring to combine. Gradually mix in the flour until a shaggy dough forms. Fold in the dried cranberries and chopped walnuts, ensuring they are evenly distributed. The dough will be sticky, and that’s okay!
- Let the Dough Rest : Cover the bowl with plastic wrap or a clean kitchen towel. Allow the dough to rest at room temperature for 12-18 hours. This long fermentation process develops flavor and texture.
- Shape the Dough : After resting, the dough should be bubbly and have doubled in size. Turn it out onto a well-floured surface and shape it into a round loaf. Avoid overworking the dough.
- Prepare for Baking : Place the dough onto a piece of parchment paper. Cover it with a towel and let it rest for another 30-60 minutes while you preheat your oven to 450°F (230°C). Place a Dutch oven or heavy lidded pot in the oven during the preheating to heat it thoroughly.
- Bake the Bread : Once preheated, carefully remove the Dutch oven and place the parchment paper with the dough inside. Cover with the lid and bake for 30 minutes. After 30 minutes, remove the lid and bake for another 10-15 minutes until the bread has a golden-brown crust.
- Cool and Serve : Carefully transfer the bread to a cooling rack and let it cool completely before slicing. Enjoy your Cranberry Walnut Bread on its own, toasted with butter, or paired with your favorite jam!