No-Knead Cranberry Walnut Bread Recipe
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Prep Time
20 mins
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Cook Time
20 mins
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Servings
1 loaf
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Calories
2384 kcal
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Course
Baked Goods
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Cuisine
American
No-Knead Cranberry Walnut Bread Recipe
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Artisan-style Cranberry Walnut Bread is a delicious flavor combination of cranberries and walnuts. The crust is crisp and the inside yields a tender crumb full of chewy texture. This savory bread is delicious on its own or topped with blue cheese, honey or salted whipped butter.
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Ingredients
- 1 teaspoon molasses 7g
- 1 ½ cups warm water 340g
- ½ teaspoon active dry yeast 2 grams
- 4 ½ cups bread flour 540g
- 1 ¼ cups coarsely chopped walnuts 141g
- 2 teaspoons table salt 12g
- 2/3 cup dried cranberries 76g
- 2 teaspoons vegetable oil 8g
- ½ cup Rice flour for dusting
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Instructions
- Dissolve the molasses in the water and then sprinkle in the yeast. Mix with a spoon and let it sit undisturbed until the top starts to foam.
- In the bowl of a stand mixer, whisk together the bread flour, walnuts, and salt.
- Add the yeast mixture and cranberries. Mix at low speed using the dough hook attachment until it is combined. (The dough will be quite wet).
- Increase the speed to medium-high and mix for 4 minutes. The dough should be smooth and have some elasticity.
- Transfer the dough ball to a large mixing bowl greased with vegetable oil. Cover the bowl with plastic wrap and let it sit in a warm (65°-70° F) environment for approximately 9 hours (or overnight). The dough is ready to bake when it has tripled in size, is covered in bubbles, and is noticeably puffy looking.
- Place the Dutch oven in a cold oven and preheat it to 500°F.
- While the oven is heating, dust your work surface with some rice flour. Gently transfer the dough to the prepared surface using a silicone bowl scraper (or silicone spatula). Shape the dough into a ball by folding the edges underneath themselves, rotating the dough ball as you do so.
- Score (make a slit) on the top of the dough ball with a very sharp knife and let it rest for 5 minutes.
- Remove the hot Dutch oven from the oven and sprinkle the bottom with rice flour to prevent the dough ball from sticking to it.
- Carefully place the dough ball into the Dutch oven, sprinkle with more rice flour, and bake covered for 30 minutes. Remove the lid and reduce the oven temperature to 450°F. Bake for another 15-20 minutes or until the bread is brown and crusty on top. The bread is done when it registers 195°F on an instant-read thermometer and should sound hollow when you knock on it with your hand.
- Lift the bread from the Dutch oven and place it on a wire rack to cool to room temperature before cutting.
Notes
- The ideal temperature to bloom yeast is between 105°F and 110°F (40°C and 43°C).
- If the yeast doesn’t foam, it may have expired. Discard it and use another packet of yeast.
- Don't use regular flour or all-purpose flour to replace the rice flour when sprinkling on the bottom of the Dutch oven. Regular flour will burn.
- Use a 5 quart or larger Dutch oven.
- Nutritional facts are for the whole loaf.
Nutrition Information
Show Details
Serving
1loaf
Calories
2384kcal
(119%)
Carbohydrates
481g
(160%)
Protein
68g
(136%)
Fat
19g
(29%)
Saturated Fat
3g
(15%)
Polyunsaturated Fat
9g
Monounsaturated Fat
3g
Trans Fat
0.1g
Sodium
4670mg
(195%)
Potassium
720mg
(21%)
Fiber
18g
(72%)
Sugar
66g
(132%)
Vitamin A
11IU
(0%)
Vitamin C
0.2mg
(0%)
Calcium
109mg
(11%)
Iron
6mg
(33%)
Nutrition Facts
Serving: 1loaf
Amount Per Serving
Calories 2384 kcal
% Daily Value*
| Serving | 1loaf | |
| Calories | 2384kcal | 119% |
| Carbohydrates | 481g | 160% |
| Protein | 68g | 136% |
| Fat | 19g | 29% |
| Saturated Fat | 3g | 15% |
| Polyunsaturated Fat | 9g | 53% |
| Monounsaturated Fat | 3g | 15% |
| Trans Fat | 0.1g | 5% |
| Sodium | 4670mg | 195% |
| Potassium | 720mg | 15% |
| Fiber | 18g | 72% |
| Sugar | 66g | 132% |
| Vitamin A | 11IU | 0% |
| Vitamin C | 0.2mg | 0% |
| Calcium | 109mg | 11% |
| Iron | 6mg | 33% |
* Percent Daily Values are based on a 2,000 calorie diet.
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