No Knead Cranberry Walnut Bread

4.50 from 2 votes

No Knead Cranberry Walnut Bread

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.

Prep Time10

Cook Time45

Rise Time8

Course: Breakfast, Side Dish

Cuisine: American

Servings: (1 loaf)

Calories: 604kcal

Author: Heather Perine

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.

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