Cranberry Walnut Bread (No-Knead)
This no-knead Cranberry Walnut Bread is studded with dried cranberries and walnuts and laced with cinnamon and honey.
Ingredients
- 1 cup water, 110-115°F
- 1 tablespoon honey
- 1 teaspoon active dry yeast
- 2 cups bread flour
- 1 teaspoon salt
- ½ teaspoon ground cinnamon
- ½ cup dried cranberries
- ½ cup chopped walnuts
Instructions
- In a large bowl, add the water, honey, and yeast. Cover and let sit for 10 minutes to activate the yeast.
- Once the yeast is bubbly and foamy, add the flour, salt, and cinnamon. Stir together until mostly combined. The dough will be shaggy and very sticky.
- Add the dried cranberries and chopped nuts. Stir until the flour is well incorporated and the cranberries and nuts are evenly distributed.
- Cover and let rise for 1.5-2 hours, until doubled in size.
- Transfer the dough to a well floured surface and sprinkle the dough with flour. Shape the dough into a rough ball, folding in the sides towards the center.
- On a clean surface, turn the dough over (seam-side down). Using your hands, drag the dough across the countertop towards you or move the dough in a circle to build tension and create a smooth ball.
- Transfer the dough to a piece of parchment. Let rise for 45-60 minutes, until doubled in size.
- About 30 minutes before baking, place a Dutch oven in the oven and preheat to 450°F.
- Just before baking, score the dough. Lift the dough and the parchment into the Dutch oven.
- Cover and bake for 20 minutes.
- Remove the lid and bake for 10 minutes uncovered. The bread should be a lovely golden-brown and sound hollow when tapped on the bottom.
- Remove the bread from the oven and set it on a wire rack to cool for an hour before slicing.
Notes
Store covered at room temperature for up to 5 days, or in the freezer for up to 3 months. For best results, wrap the bread tightly in plastic wrap then place it in a zip-top bag and squeeze out all the air before placing it in the freezer. Defrost at room temperature.