No Knead Cranberry Nut Bread
User Reviews
5
No Knead Cranberry Nut Bread
Description
No Knead Cranberry Nut Bread uses bread flour, salt, instant yeast, room temperature water, dried cranberries, and coarsely chopped pecans. The dough is mixed until shaggy and left to rise covered at room temperature for at least 8 hours, which develops flavor and texture. The dough is then shaped and baked in a very hot Dutch oven, covered initially to trap steam, promoting a crusty exterior and tender inside.
The cranberries add a fruity tartness while pecans lend crunch and nuttiness, balancing the bread's mild wheat flavor. The slow fermentation adds subtle tang that intensifies the longer the dough rests, up to 48 hours. The resulting loaf has a slightly chewy crumb, crisp crust, and mixed texture from the nuts and fruit.
This bread works well sliced for sandwiches, toasted with butter, or alongside soups and salads. The dense yet tender structure holds up well to spreads and toppings.
Use a sufficiently large bowl to allow room for the dough to rise and expand. Your Dutch oven should be oven-safe with handles. If left to rise longer, expect more tangy flavor akin to sourdough. Let the baked bread cool completely at room temperature in the pot before slicing to finish setting.
Ingredients
- 4 ⅓ cups bread flour
- 1 ½ teaspoons salt
- 1/2 teaspoon instant yeast
- 2 cups water about 80F, lukewarm
- 1 cup dried cranberries
- 3/4 cup pecans or walnuts, coarsely chopped
Instructions
- In a large bowl1, stir the flour, salt, yeast, and water together in a large bowl. The dough will be shaggy, but be sure to incorporate all of the flour.
- Fold in the dried cranberries and chopped nuts.
- Cover the bowl with plastic wrap.
- Let the dough sit at room temperature for at least 8 hours.2
- Turn the dough out onto a floured movable surface. I like to use either a silicone baking mat or a piece of parchment paper.
- Lightly cover the dough with greased plastic wrap.
- Place a Dutch oven with lid3 in the oven and preheat to 450F.
- Once the oven reaches 450F, continue to heat the Dutch oven for 30 minutes.
- Carefully take the Dutch oven out, uncover the dough, and turn the dough into the Dutch oven.
- Cover and bake for 30 minutes.
- Remove the lid and continue to bake for 5 minutes, or until light golden brown.
- Let the bread cool in the pot to room temperature.
Notes
- Use a large enough bowl for dough expansion during the rise.
- The dough can proof up to 48 hours for a tangier flavor.
- Ensure your Dutch oven and lid are oven-safe with suitable handles.
- Cool bread completely in the Dutch oven before slicing to set texture.
Nutrition Information
Show DetailsNutrition Facts
Serving: 16servings
Amount Per Serving
Calories 179 kcal
% Daily Value*
| Serving | 1serving | |
| Calories | 179kcal | 9% |
| Carbohydrates | 32g | 11% |
| Protein | 5g | 10% |
| Fat | 4g | 6% |
| Saturated Fat | 0.4g | 2% |
| Polyunsaturated Fat | 1g | 6% |
| Monounsaturated Fat | 2g | 10% |
| Sodium | 221mg | 9% |
| Potassium | 60mg | 1% |
| Fiber | 2g | 8% |
| Sugar | 6g | 12% |
| Vitamin A | 3IU | 0% |
| Vitamin C | 0.1mg | 0% |
| Calcium | 10mg | 1% |
| Iron | 0.5mg | 3% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
You'll Also Love
