Can you imagine the irresistible aroma of a rustic loaf coming out of the oven, infused with tart cranberries and crunchy nuts? That’s exactly what you get with Crusty Cranberry Nut No-Knead Bread. This recipe couldn’t be more inviting: a golden, crackling crust, a tender crumb studded with jewel-like cranberries and toasty nuts, all without any complicated kneading. Whether you’re a seasoned bread baker or new to the world of homemade loaves, this is a showstopper that belongs in every kitchen—perfect for sharing, gifting, or simply savoring warm from the oven with a pat of butter.
Ingredients You’ll Need
Here’s the best news: Crusty Cranberry Nut No-Knead Bread relies on just a handful of humble ingredients, but each one plays an important part in building its lovely flavor and texture. Get ready to discover how simple it can be to create something truly spectacular from pantry staples!
- All-purpose flour: The backbone of your loaf, it delivers that soft, chewy interior while forming the base for the crust.
- Instant yeast: This tiny but mighty ingredient gives your bread its beautiful rise without requiring multiple proofings or complicated steps.
- Salt: Don’t skip it—just the right amount wakes up the flavors of the bread, cranberries, and nuts.
- Dried cranberries: These add sweet-tart pops of flavor and a gorgeous burst of color in every slice.
- Chopped walnuts or pecans: Either nut is wonderful here for a nutty crunch that pairs perfectly with the cranberries.
- Warm water (about 110°F): Warm—not hot—water helps activate the yeast and brings the dough together for proper fermentation.
How to Make Crusty Cranberry Nut No-Knead Bread
Step 1: Mix the Dry Ingredients
Start by grabbing your largest mixing bowl—you’ll want lots of room for the dough to expand overnight. Whisk together the flour, instant yeast, and salt until well combined. This gives you a headstart on blending the flavors, and whisking in the yeast and salt ensures even distribution (so you don’t end up with salty pockets or under-risen sections).
Step 2: Add the Cranberries and Nuts
Time to sprinkle in the dried cranberries and nuts of your choice. Gently toss them through the flour mixture so they’re evenly coated—this helps keep them from sinking to the bottom as your dough rests. You want bits of cranberry and crunchy nutty goodness in every slice!
Step 3: Stir in the Water and Form the Dough
Pour in the warm water and stir everything together using a sturdy wooden spoon or spatula. Don’t worry if the dough looks shaggy and a little sticky; that’s exactly what you’re aiming for! As long as there’s no dry flour left, you’re set. This beautiful mess is where the magic begins—no kneading needed.
Step 4: Let the Dough Rest
Cover the bowl tightly with plastic wrap to create a cozy environment for the yeast to do its work. Let the dough rest at room temperature for 12 to 18 hours. Overnight is perfect—the dough will bubble and double in size, developing tons of flavor and structure along the way.
Step 5: Preheat Your Dutch Oven
About 30 minutes before you’re ready to bake, place your Dutch oven (with its lid) in the oven and preheat to 450°F (230°C). This step makes the crust unbelievably crackly and golden by mimicking a professional bread oven at home.
Step 6: Shape the Dough
Dust your countertop with flour and gently turn out the dough—it will be a bit sticky, so don’t be shy with the flour. With floured hands, loosely shape it into a ball, being careful not to deflate all those lovely bubbles. This gentle shaping helps set up the final loaf while keeping the crumb airy and light.
Step 7: Bake to Golden Perfection
Carefully remove your hot Dutch oven from the oven, and if you wish, line it with a sheet of parchment paper for easy removal. Place the shaped dough inside (careful, it’s hot!), cover with the lid, and bake for 30 minutes. Then, remove the lid and bake for another 10 to 15 minutes, until the bread is a deep golden brown and sounds hollow when tapped.
Step 8: Cool and Enjoy
Transfer your gorgeous loaf to a wire rack and let it cool completely before slicing (the hardest part is waiting, but it’s worth it to set the crumb). Now’s the time to marvel at the beauty of your Crusty Cranberry Nut No-Knead Bread masterpiece!
How to Serve Crusty Cranberry Nut No-Knead Bread
Garnishes
Serve slices warm with a pat of salted butter, or spread with cream cheese for a decadent treat. For a bit of flair, try a drizzle of honey or a dusting of powdered sugar. Each topping brings out a different facet of the bread’s sweet-tangy personality!
Side Dishes
Crusty Cranberry Nut No-Knead Bread is delicious paired with a cozy bowl of butternut squash soup, a crisp green salad, or a wedge of sharp cheddar cheese. It’s also fabulous alongside a winter cheese board with apple slices and a handful of grapes.
Creative Ways to Present
Transform leftovers into stunning French toast, or use thick slices for unforgettable grilled cheese sandwiches. For parties, cube the bread and serve with whipped goat cheese or a sweet orange marmalade as a crowd-pleasing appetizer.
Make Ahead and Storage
Storing Leftovers
Once cooled, wrap the loaf tightly in plastic wrap or store in an airtight container at room temperature. The crust will stay crisp for about a day, but the crumb remains fresh and moist for up to three days—if it lasts that long!
Freezing
Crusty Cranberry Nut No-Knead Bread freezes beautifully. Allow the loaf to cool completely, then wrap it well in plastic wrap and foil, or place in a zip-top freezer bag. It’ll keep its flavor and texture for up to three months—perfect for slicing off a piece of homemade comfort any time you crave it.
Reheating
To revive that fresh-baked magic, let frozen slices thaw at room temperature, then reheat in a 350°F oven for 8 to 10 minutes. If you have a whole loaf, pop it in the oven until the crust is crisp and the inside is warm—your kitchen will smell heavenly all over again.
FAQs
Can I substitute other dried fruits for the cranberries?
Absolutely! Raisins, dried cherries, or even chopped dried apricots are lovely in this recipe. Swap them in one-for-one to give Crusty Cranberry Nut No-Knead Bread your own tasty twist.
Do I really need to use a Dutch oven?
A Dutch oven is ideal for capturing that signature artisan crust by creating a steamy baking environment. If you don’t have one, you can bake on a baking stone or sheet—just cover the bread with an inverted large pot during the first 30 minutes to trap steam.
What can I use if I can’t have nuts?
Feel free to leave out the nuts entirely for a nut-free version. The bread will still have wonderful flavor and texture thanks to the cranberries and the long fermentation!
How can I tell when the bread is fully baked?
The crust should be deep golden brown, and if you tap the bottom of the loaf, it’ll sound hollow. For extra certainty, an instant-read thermometer should register about 200°F in the center.
Can I let the dough rest for longer than 18 hours?
You can give it a bit more time if needed—up to 20 hours is fine! After that, the dough may begin to over-ferment and collapse, so try to bake within that window for best results.
Final Thoughts
If you’re looking for a bread recipe that brings joy to your kitchen and wows everyone at the table, you can’t go wrong with Crusty Cranberry Nut No-Knead Bread. Give it a try, and don’t be surprised if it becomes your new signature loaf—there’s nothing quite like the reward of warm, homemade bread shared with family and friends.
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Crusty Cranberry Nut No-Knead Bread Recipe
- Total Time: 13-19 hours
- Yield: 1 loaf 1x
- Diet: Vegetarian
Description
This Crusty Cranberry Nut No-Knead Bread is a delightful mix of tart cranberries, crunchy nuts, and crusty bread, perfect for any occasion.
Ingredients
Dough:
- 3 cups all-purpose flour
- 1/2 teaspoon instant yeast
- 1 1/2 teaspoons salt
- 1 cup dried cranberries
- 1 cup chopped walnuts or pecans
- 1 1/2 cups warm water (about 110°F)
Instructions
- Prepare Dough: In a large bowl, whisk together flour, yeast, and salt. Add cranberries and nuts. Pour in warm water, stir until a shaggy dough forms.
- Rest Dough: Cover bowl with plastic wrap, let rest at room temperature for 12-18 hours until doubled in size.
- Preheat: Place Dutch oven in oven, preheat to 450°F (230°C).
- Shape and Bake: Turn out dough, shape into a ball. Place in hot Dutch oven, bake covered for 30 minutes, then uncovered for 10-15 minutes until golden.
- Cool and Serve: Transfer bread to wire rack, cool before slicing.
Notes
- This bread is delicious with butter or cream cheese.
- You can use raisins or dried cherries instead of cranberries.
- Prep Time: 10 minutes (plus 12-18 hours resting time)
- Cook Time: 45 minutes
- Category: Bread
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 slice (1/12 loaf)
- Calories: 190
- Sugar: 5g
- Sodium: 250mg
- Fat: 6g
- Saturated Fat: 0.5g
- Unsaturated Fat: 5g
- Trans Fat: 0g
- Carbohydrates: 31g
- Fiber: 2g
- Protein: 5g
- Cholesterol: 0mg
