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Crusty Cranberry Nut No Knead Bread: A Simple Recipe for Delicious Results

Baking bread from scratch might seem intimidating, but with this Crusty Cranberry Nut No Knead Bread recipe, you can achieve bakery-quality results with minimal effort. This recipe is ideal for both beginners and seasoned bakers, as it requires no kneading, just a few simple ingredients, and a little bit of patience. The result is a beautifully crusty loaf filled with the sweet-tart flavors of dried cranberries and the nutty crunch of walnuts or pecans.

Why No Knead Bread?

No knead bread has gained popularity because it simplifies the bread-making process without compromising on taste or texture. Unlike traditional bread recipes, which involve laborious kneading to develop the gluten structure, no knead bread relies on time to do the work. By allowing the dough to rest and rise over a long period, the gluten naturally develops, leading to a chewy interior and a crispy, golden crust. For anyone intimidated by the thought of kneading dough, this method offers an easy and stress-free alternative.

Ingredients That Shine

One of the key elements of this recipe is the inclusion of dried cranberries and nuts. The cranberries add a pleasant tang and subtle sweetness that pairs beautifully with the rich, hearty flavors of the bread. Meanwhile, the nuts (whether walnuts, pecans, or even almonds) introduce a satisfying crunch and a toasty warmth that complements the soft interior.

Here’s a breakdown of the essential ingredients for this recipe:

Flour: All-purpose flour works best for this bread, giving it the right balance of chew and structure.
Yeast: Active dry yeast kick-starts the fermentation process, leading to a lofty rise.
Salt: Enhances the flavor and helps control the yeast activity.
Dried Cranberries: Sweet-tart dried cranberries bring bursts of fruity flavor.
Nuts: Walnuts or pecans add texture and a rich, nutty taste.
Water: Hydrates the dough and helps create steam during baking, essential for that crispy crust.

The Secret to the Perfect Crust

The key to getting that signature crispy crust lies in how you bake the bread. This recipe typically calls for using a Dutch oven or a heavy lidded pot. The closed environment of the pot traps steam released by the dough, which helps the bread form a crusty exterior while keeping the inside soft and airy. As the bread bakes, the steam evaporates, and the heat of the oven helps brown the crust to perfection.

Simple Steps for Success

Mix the Dough: Start by combining flour, yeast, salt, cranberries, and nuts in a large bowl. Add water and stir until a shaggy dough forms.
Let It Rise: Cover the dough with plastic wrap or a kitchen towel and let it rest at room temperature for 12-18 hours. This slow fermentation builds flavor and develops the dough’s structure.
Shape the Dough: After the dough has risen, gently shape it into a round loaf on a floured surface.
Preheat the Oven: Place a Dutch oven in your oven and preheat to 450°F (232°C).
Bake: Transfer the dough to the preheated Dutch oven, cover with the lid, and bake for 30 minutes. Then, remove the lid and bake for an additional 10-15 minutes to achieve a golden, crusty exterior.
Cool and Enjoy: Let the bread cool on a wire rack before slicing.

Variations and Tips for Customizing

While this recipe is delightful as is, there are plenty of ways to make it your own:

Add seeds: For an extra crunch and nutritional boost, try adding sunflower seeds, flaxseeds, or chia seeds to the dough.
Use different dried fruits: Swap out the cranberries for dried apricots, raisins, or even chopped dates for a different flavor profile.
Change up the nuts: Instead of walnuts or pecans, try hazelnuts, almonds, or even macadamia nuts.
Add spices: A touch of cinnamon or cardamom can give the bread a warm, cozy flavor, perfect for the holiday season.

Storing and Serving

This bread is best enjoyed fresh from the oven, but it can also be stored for later. Wrap the loaf in a clean kitchen towel or store it in an airtight container at room temperature for up to three days. If you want to extend its shelf life, you can freeze the bread for up to three months. When ready to enjoy, simply reheat it in the oven for a few minutes to refresh its crispiness.

Crusty cranberry nut no knead bread makes for a fantastic breakfast when toasted and slathered with butter or cream cheese. It’s also a wonderful addition to holiday meals or simply served alongside a warm bowl of soup or salad.

FAQs

How long does it take to make no knead bread?

No knead bread requires minimal active time, but the dough needs to rise for 12-18 hours. Overall, expect the process to take about 24 hours from start to finish.

Can I use fresh cranberries instead of dried?

Fresh cranberries can be used, but keep in mind they’ll add more moisture to the dough, which may affect the texture. Dried cranberries are recommended for the best results.

Can I make this bread without a Dutch oven?

Yes, if you don’t have a Dutch oven, you can bake the bread on a regular baking sheet. However, you may not achieve the same level of crustiness without the steam created in a closed environment.

Can I add other ingredients to this bread?

Absolutely! Feel free to experiment with additional ingredients like seeds, different dried fruits, or even spices like cinnamon or cardamom.

How do I store leftover bread?

Wrap the bread in a kitchen towel or store it in an airtight container at room temperature for up to three days. You can also freeze the bread for up to three months.

What type of flour works best for this recipe?

All-purpose flour is recommended, as it provides the best balance of texture and structure for no knead bread.

Crusty Cranberry Nut No Knead Bread

Crusty Cranberry Nut No Knead Bread recipe

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Prep Time 20

Cook Time 35

Total Time 20

Course Bread, Breakfast

Cuisine American

Servings 10

Calories 245 kcal

Ingredients

3 cups + 2 Tablespoons 390g bread flour or all-purpose flour (spooned & leveled), plus more as needed
2 teaspoons coarse sea salt I find the flavor lacking with regular table salt
1/2 teaspoon Platinum Yeast from Red Star instant yeast
3/4 cup 95g chopped walnuts or pecans
3/4 cup 105g dried cranberries*
1 Tablespoon 21g honey
1 and 1/2 cups 360ml warm water (about 95°F (35°C))

Instructions

*No need to grease the bowl, and do not use a mixer in this step because the dough is too sticky for a mixer.* In a large bowl using a silicone spatula, stir the first 5 ingredients together. Mix the honey and water together, then pour on top. Mix to combine. The dough will be very sticky; don’t be tempted to add more flour, you want a sticky dough. Gently shape into a ball as best you can.
Cover tightly. Set on the counter at room temperature (honestly any normal room temperature is fine) and allow to rise for 12–18 hours. The dough will double in size, stick to the sides of the bowl, and may have air bubbles on the surface.
Turn the dough out onto a lightly floured work surface and, using lightly floured hands, shape into a ball as best you can. It doesn’t have to be perfect. Transfer the dough to a large piece of parchment paper. (Large enough to fit inside your pot and one that is safe for high heat. I use this parchment and it’s never been an issue.) Place the ball of dough + parchment inside a bowl so the dough doesn’t spread out as it rests. Using a very sharp knife, kitchen shears, or a bread lame, gently score an X into the top. Cover dough lightly with plastic wrap or a clean kitchen towel and let it rest for 30 minutes.
During this rest, preheat the oven to 475°F (246°C). (Yes, very hot!) Place your Dutch oven (with the lid) or heavy-duty pot in the oven for 30 minutes so that it’s extremely hot before the dough is placed inside. After 30 minutes, remove the Dutch oven and carefully place the dough inside by lifting it up with the parchment paper and placing it all—the parchment paper included—inside the pot. Cover with the lid.
Bake for 25 minutes with the lid on. Carefully remove the lid and continue baking for 8–10 more minutes until the bread is golden brown. How to test for doneness: Give the warm bread a light tap. If it sounds hollow, it’s done. For a more accurate test, the bread is done when an instant-read thermometer reads the center of the loaf as 195°F (90°C).
Remove pot from the oven, carefully remove the bread from the pot, and allow to cool on a wire rack for at least 20 minutes before slicing.
Cover and store leftover bread at room temperature for up to 1 week.

Video

Notes

Make Ahead & Freezing Instructions: The dough takes up to 18 hours to rise, so this is a wonderful recipe to begin 1 day ahead of time. To freeze, bake and cool the bread, wrap in a layer of plastic wrap, then a layer of aluminum foil, and freeze for up to 3 months. Thaw in the refrigerator, and then allow to come to room temperature before serving. You can also freeze the dough. Mix the dough together as instructed in step 1. Wrap the sticky dough in lightly oiled plastic wrap and place in a freezer-friendly container. Thaw at room temperature, then let it rest/rise as instructed in step 2. Proceed with step 3 and the rest of the recipe.
Special Tools (affiliate links): Glass Mixing Bowl | Lodge Cast Iron Dutch Oven or Le Creuset Dutch Oven | Parchment Paper | Bread Lame | Instant-Read Thermometer | Cooling Rack
Dutch Oven: Use a 5- to 6-quart (or larger) Dutch oven or any large oven-safe pot with an oven-safe lid. If your Dutch oven is smaller than 5 quarts, you can halve the recipe (instructions remain the same, just halve each ingredient) or make the dough as instructed in step 1, shape the dough into 2 balls instead of 1 ball, and bake them one at a time in your smaller Dutch oven. While the 2nd dough waits, lightly cover and keep at room temperature. The bake times in the recipe above (25 mins and then 8–10 mins) will both be a little shorter for the smaller loaves.
No Dutch oven? See post above for alternative.
Flour: You can use either bread flour or all-purpose flour here. Bread flour will produce a slightly chewier bread. Feel free to substitute up to 1 cup (around 130g) of the flour for whole-wheat flour. Do not use all whole-wheat flour, as the bread will taste quite dense and heavy.
Yeast: If you don’t have instant yeast, you can use active dry. I’ve never had a problem using active dry yeast in this recipe, and with no other changes needed. Works wonderfully!
Cranberries: Dried cranberries (or raisins) are best for this wet dough. I do not recommend frozen or fresh cranberries.
Parchment Paper: If your parchment paper has a maximum temperature that’s lower than the temperature called for in the recipe, bake the bread at that temperature. Bake the bread a little longer to compensate for the lower temperature.
Reference my Baking with Yeast Guide for answers to common yeast FAQs.

Keyword Crusty Cranberry Nut No Knead Bread

Conclusion

This Crusty Cranberry Nut No Knead Bread is the perfect combination of simplicity and flavor. Whether you’re new to bread baking or just looking for an easy, no-fuss recipe, this loaf delivers on all fronts. The rich, chewy texture, punctuated by tart cranberries and crunchy nuts, makes it an irresistible addition to any meal. With minimal ingredients and effort, you can create a loaf that rivals anything from your favorite bakery, all from the comfort of your kitchen.