0 from 0 votes
No-Knead Cranberry Walnut Bread Recipe
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.
Prep Time
20 mins
Cook Time
50 mins
Servings:
1
loaf
Calories:
2384 kcal
Course:
Baked Goods
Cuisine:
American
Ingredients
- 1 teaspoon molasses 7g
- 1 ½ cups water 340g, warm
- ½ teaspoon active dry yeast 2 grams
- 4 ½ cups bread flour 540g
- 1 ¼ cups walnuts 141g, coarsely chopped
- 2 teaspoons table salt 12g
- 2/3 cup dried cranberries 76g
- 2 teaspoons vegetable oil 8g
- ½ cup rice flour for dusting
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.
Cup of Yum
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
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%)
Nutrition Facts
Serving: 1 loaf
Amount Per Serving
Calories 2384
% 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.