No Knead Cranberry Walnut Bread
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Looking for an easy, hassle-free bread recipe? This No Knead Cranberry Walnut Bread recipe can be made in just 10 minutes of hands-on time! Give it a long rise, then bake for an irresistibly golden crust and soft, tender inside studded with sweet cranberries and crunchy walnuts.
If you are a first-time bread maker (or just looking for a super simple bread recipe), this No Knead Cranberry Walnut Bread is for you! No knead bread is a wonder among breads… it is super easy to make, almost impossible to mess up, and turns out just as delicious as your local bread bakery. It doesn’t require slaving away in the kitchen for hours, any special skills, or even a stand mixer.
This recipe is extra delicious because it is filled with dried cranberries and chopped walnuts to add a touch of sweetness and varied texture. The recipe is adapted from King Arthur Flour’s version, but I used white whole wheat flour for a hearty yet mild taste. It turns out soft, chewy, and crispy on the outside, but I don’t feel guilty when I eat half the loaf. Win-win!
See Also:
- Move over pumpkin! This butternut squash bread recipe is an easy loaf bread to make in the Fall.
- For more whole grain goodness, try my whole wheat blueberry muffins. These are the best breakfast treat!
- Sugar donuts are a fun breakfast treat to make with yeast! Dipped in sugar these donuts are light and fluffy.
- For a traditional Swedish breakfast treat during the holidays try making these St Lucia buns flavored with saffron!
Below are the tools I own and used to make this bread! For all my favorites check out my 14 Bread Tools For Beginner Bakers!
My Recommended Tools
Ingredients for No Knead Cranberry Walnut Bread
- Bread flour – Bread flour has more protein than all-purpose flour, which will help the bread to rise higher.
- White whole wheat flour – White WWF is just as healthy as regular WWF, but it doesn’t taste quite as nutty.
- Salt – Table salt is perfect.
- Instant yeast – This will help the bread rise and create a fluffy inside.
- Cool water – Often with yeast you use warm water, but cool water is used here so that the rising time isn’t accidentally increased. A long rise creates the flavor and texture of this bread.
- Dried cranberries – These will add a hint of sweetness and flavor.
- Chopped walnuts – Give them a course chop for a unique texture in every slice.
How to Make No Knead Cranberry Walnut Bread – Step by Step
Make the dough. Mix the flours, salt, yeast, and water in a large bowl. Stir with a wooden spoon, then use your hands to bring the sticky dough together, making sure to incorporate all the flour. Next, work in the fruits and nuts.
Let rise. Cover the bowl with plastic wrap and let rest at room temperature overnight, or for at least 8 hours. It will become bubbly and rise quite a bit, so use a large bowl.
Shape bread. Once risen, turn the dough out onto a lightly floured surface and form into a tight round loaf or log to fit your chosen pan (14″ to 15″ long lidded stoneware baker; 9″ x 12″ oval deep casserole dish with cover; or 9″ to 10″ round lidded baking crock).
Rise. Cover and let rise at room temperature for about 2 hours, until it’s become puffy. It should rise noticeably, but it’s not a real high-riser.
Bake. Using a sharp knife or lame, slash the bread in a crosshatch pattern. Place the lid on the pan, and put the bread in the cold oven. Then set the oven temperature to 450°F. Bake the bread for 45 to 50 minutes (start the timer when you place the bread into the cold oven). Remove the lid and continue to bake for another 5 to 15 minutes, until it’s deep brown in color, and a digital thermometer inserted into the center registers about 205°F.
Cool and serve. Remove the bread from the oven, turn it out onto a rack, and cool completely before slicing.
Substitutions
If you don’t have cranberries and walnuts on hand, try substituting with pecans, raisins, golden raisins, or even chopped dried apricots.
Serving Ideas
This bread is, of course, delicious slathered in butter. You can also try serving it with a bit of cream cheese, warm brie cheese, or a drizzle of honey.
Tips on Making the Perfect No Knead Bread
- Form the dough into a tight, firm ball or loaf. Be gently but firm as you shape it, since a poorly formed loaf will lose its shape as it bakes.
- Cover the fruit on top. Any fruit or nuts sticking out of the dough will likely burn, so use a finger to gently push them back into the dough before baking.
- Bake in stoneware or dutch oven for best results. These pans retain even heat and have lids that allow the crispy crust to form.
- Let the bread cool before cutting. The bread will continue to cook in the center as it cools, so let it cool fully before cutting. If you cut it sooner, it may be gummy instead of soft and fluffy.
Do I need to proof the yeast for this recipe?
Nope, no need! Another reason this bread is so easy. Just mix the yeast in with the flours, salt, and water and let it work it’s magic over 8-24 hours.
Do I need to use stoneware or a dutch oven?
Not necessarily, although the bread turns out best in those pans. They retain their heat evenly and the heavy lid allows the pan to catch the steam, which helps create the super crispy crust on the outside. If you don’t have stoneware or a dutch oven, try a deep casserole dish with a lid. Don’t skip the lid though, or you won’t get that heavenly crust.
Can I freeze No Knead Cranberry Walnut Bread?
Yes, you can freeze it whole or in slices. Once it is cooled completely, wrap tightly in plastic wrap and freeze for up to 3 months. Thaw at room temperature and slightly rewarm in the microwave before serving.
Why did my bread not rise?
Keep in mind that no knead bread gets puffy and bubbly, but does not rise significantly. However, if your bread is completely flat try these troubleshoots. First, make sure to check that your yeast isn’t too old. Expired yeast = flat bread. Second, allow the bread the full amount of time to rise and make sure it is in a warm place. If the kitchen is very cold at room temperature, try putting the bread in the laundry room or other warm place to rise.
Why is my bread dense?
Bread becomes dense when it has too much flour. This dough will be very sticky, but don’t be tempted to put in more flour than called for. Also make sure to measure your flour carefully to ensure accurate amounts. Check out my post on how to measure flour correctly for a detailed guide.
How do I store this bread?
Store in an air-tight container or wrap tightly in plastic wrap. Store at room temperature for several days or freeze for longer storage.
More Great Bread Recipes
- Whole Wheat Sourdough Sandwich Bread
- No Yeast Bread
- Sourdough Focaccia
- Whole Wheat Irish Soda Bread
- Quick Jalapeno Cheddar Bread
- Healthy Banana Bread
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No Knead Cranberry Walnut Bread
Ingredients
- 3¼ cups (390 g) bread flour
- 1 cup (113 g) white whole wheat flour
- 2 tsp salt
- ½ tsp instant yeast
- 1¾ cup (397 g) cool water
- 1¼ cups (113 g) dried cranberries
- 1 cup (113 g) walnuts coarsely chopped
Instructions
- Choose a 14" to 15" long lidded stoneware baker; 9" x 12" oval deep casserole dish with cover; or 9" to 10" round lidded baking crock or dutch oven. Spray lightly with non-stick spray. Set aside.
- Mix the flours, salt, yeast, and water in a large bowl. Stir with a wooden spoon, then use your hands to bring the sticky dough together, making sure to incorporate all of the flour.
- Work in the fruits and nuts.
- Cover the bowl with plastic wrap and let the dough rest at room temperature overnight, or for at least 8 hours; it'll become bubbly and rise quite a bit, so use a large bowl.
- Turn the dough out onto a lightly floured surface, and form it into a log or round loaf to fit your chosen pan.
- Place the dough in the lightly greased pan, smooth side up. Cover and let rise at room temperature for about 2 hours, until it's become puffy. It should rise noticeably, but it's not a real high-riser.
- Using a sharp knife or lame, slash the bread in a crosshatch pattern. Place the lid on the pan, and put the bread in the cold oven. Then set the oven temperature to 450°F.
- Bake the bread for 45 to 50 minutes (start the timer when you place the bread into the cold oven). Remove the lid and continue to bake for another 5 to 15 minutes, until it's deep brown in color, and a digital thermometer inserted into the center registers about 205°F.
- Remove the bread from the oven, turn it out onto a rack, and cool completely before slicing.
Notes
- Form the dough into a tight, firm ball or loaf. Be gently but firm as you shape it, since a poorly formed loaf will lose its shape as it bakes.
- Cover the fruit on top. Any fruit or nuts sticking out of the dough will likely burn, so use a finger to gently push them back into the dough before baking.
- Bake in stoneware or dutch oven for best results. These pans retain even heat and have lids that allow the crispy crust to form.
- Let the bread cool before cutting. The bread will continue to cook in the center as it cools, so let it cool fully before cutting. If you cut it sooner, it may be gummy instead of soft and fluffy.
- Storage: Store in air-tight container or wrap tightly in plastic wrap for several days. Freeze for longer storage.
- Freezer instructions: Once it is cooled completely, wrap tightly in plastic wrap and freeze for up to 3 months. Thaw at room temperature and slightly rewarm in the microwave before serving.
I plan to make the one in your cookbook, but I came here to see what temperature is “cool water” ?
Hi Dorothy! You can use lukewarm or slightly cooler than that for this bread since it has a long rising time.
This was fantastic. It definitely raised both times more than I thought it would and it filled my 10:” LeCreusit pot. Will be make this often. Thank you also for giving weights. I’ve quit using sites that don’t post both. It’s hard by volume because everyone measures differently.
aw that’s awesome to hear that it worked out great for you Linda! And you’re welcome on the weights 🙂 I’ve switched over the last few years and it’s such a game changer, especially with bread!
I will rate later but it just came out of the oven. It filled my 10″ pot completely and is about 5″ tall at its highest point. I did cover it with a hotel type shower cap and then a towel over night. It came all the way to the top of my bowl. I gently scooped it out of the bowl and did four stretch and folds to make sure all the goodies stayed inside. It looks awesome. Can’t wait to taste it. What a great recipe. Thank you
This bread is really good! Thank you. I substituted pecans for the walnuts but followed the recipe to a T otherwise. I had my doubts about the success of this attempt as the dough was really uuuuugly! It was left in the microwave overnight and then removed to a “floured surface” in the morning. Mistake. Sticky is putting it mildly. Using a 10″ dutch oven I realized the dough could have just been put into the prepared dutch oven from the bowl. Next time for sure. This turned out to be delicious. We love the crunchy crust and the chewy inside. Definitely will make again.
Hi Double D! I’m glad you enjoyed the bread. Pecans sounds like a great substitution! I’ll make sure to put a note in the directions about your dough being too sticky thanks for sharing!