Name: No Knead Cranberry Nut Bread
Prep time: 5 min
Cook time: 40 min
Total time: 45 min
Ingredients: 3 ½ cups bread flour; 2 cups warm water (105° - 115°F); 1 cup dried cranberries; ⅓ cup pecan or walnuts; 2 tbsp honey; 1 tsp salt; ½ tsp active yeast

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Delicious No Knead Cranberry Nut bread is perfect as a toasted treat and is good to the last bite. This affordable and easy to make selection is perfect with the midday coffee or as a breakfast treat to start your day with flavor and comfort on any occasion. This rustic approach to a peasant style bread is a throw back to a simpler place with simple elegant flavors of modest ingredients. Drizzle with honey to unlock the sweet potential of your toasted slice. Apple butter or your favorite jam are fine substitute but this bread is also pretty good on its own with just the baked in rewards. I enjoyed this recipe and recommend you try it at least once to see for yourself how delicious it really is.

Watch the video and follow the instructions below to have Cranberry Nut No Kneed Bread fresh from your dutch oven. Like and share this or any of my recipes you find interesting from my growing catalogue of menu selections. Don’t forget to hit the subscribe button to stay up to date on all the latest eatfoodlicious publications. Filling with comforting moist flavorful bread that everyone will absolutely love. Thanks for visiting and see you again soon.

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Mix the yeast with the warm water in a small bowl. Let it saturate for 5 minutes. In a large bowl: add flour, salt, nuts, dried cranberries then mix.

Pour the yeast mixture into the bowl with the honey. Recommend using a silicone spatula for best mixed results. Mix everything together. The dough should start to get wet and kinda sticky.

Cover the bowl with saran wrap. Then place a kitchen towel over the saran wrap. Let it rest at least 15 hours or up to 24 hours at room temperature.

Place the dutch oven (5-6 QT) with lid on in the oven. Preheat the oven to 450°F (232°C) for 45 minutes. I don’t recommend using a dutch oven bigger than 6 QT.

Cover the dutch oven with the lid. Place back in the oven and bake for 30 minutes. Then, remove the lid and bake uncovered for another 10-15 minutes to brown the bread.

Grab the corners of the parchment paper to remove the bread from the hot dutch oven. Discard the parchment paper and transfer the bread loaf to the baking rack.

Let cool for at least 2 hours before slicing.

Melt in your mouth.

Best to serve with honey. Enjoy!

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No Knead Cranberry Nut Bread

Rustic and delicious No Kneed Cranberry Nut Bread is melt in your mouth fantastic.

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Prep Time 5 mins

Cook Time 40 mins

Total Time 45 mins

Course Appetizer, Baked Goods, Bread

Cuisine American

Servings

Calories

Equipment

Dutch Oven

Ingredients

3 ½ cups bread flour
2 cups warm water 105° – 115°F
1 cup dried cranberries
⅓ cup pecan or walnuts
2 tbsp honey
1 tsp salt
½ tsp active yeast

Instructions

Mix the yeast with the warm water in a small bowl. Let it saturate for 5 minutes.
In a large bowl: add flour, salt, nuts, dried cranberries then mix. Pour the yeast mixture into the bowl with the honey. Recommend using a silicone spatula for best mixed results. Mix everything together. The dough should start to get wet and kinda sticky.
Cover the bowl with saran wrap. Then place a kitchen towel over the saran wrap. Let it rest at least 15 hours or up to 24 hours at room temperature.
Place the dutch oven (5-6 QT) with lid on in the oven. Preheat the oven to 450°F (232°C) for 45 minutes. I don't recommend using a dutch oven bigger than 6 QT.
Remove the towel and saran wrap. Sprinkle some flour on a the parchment paper. Transfer the sticky dough to the floured working surface. Gently fold the corners of the dough towards the center until you form the dough into a ball.
Use kitchen mittens to remove the dutch oven from the oven (be careful, it's going to be extremely hot). Remove the lid. Grab the corners of the parchment paper and carefully place the dough in the hot dutch oven.
Cover the dutch oven with the lid. Place back in the oven and bake for 30 minutes. Then, remove the lid and bake uncovered for another 10-15 minutes to brown the bread.
Grab the corners of the parchment paper to remove the bread from the hot dutch oven. Discard the parchment paper and transfer the bread loaf to the baking rack. Let cool for at least 2 hours before slicing.