No-Knead Cranberry Walnut Bread Recipe with Honey
This no-knead rustic cranberry walnut bread is the perfect bread to make. Sweetened with a touch of honey, tart bursts of flavor from dried cranberries, and finished with crunchy walnuts. Plan to make this homemade bread on repeat.
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Ingredients
- 1 tsp dry active yeast
- 3 cups all-purpose flour
- 1 tsp salt
- 2 tbsp honey
- 1½ cup water
- 1 cup chopped walnut
- 1 cup dried cranberries
Instructions
Mix Dough
- Measure 3 cups all-purpose flour, 1 tsp active dry yeast, and 1 tsp salt into a large bowl.
- Chop 1 cup walnuts roughly and add them with 1 cup dried cranberries to the flour mixture, stirring well to combine.
- In a smaller bowl, add 1½ cups warm water and 2 tbsp honey, and stir to dissolve the honey. Pour the honey water mixture over the dry ingredients.
- Using a dough whisk, mix the dough until the dry ingredients are fully incorporated with the wet ingredients, making sure to get the sides of the bowl. Let rest for 20 minutes. This allows the flour to fully hydrate.
Stretch and Folds
- After the rest, gently grab the side of the dough, pull it straight up, and then fold it over to the middle. Rotate the bowl a quarter turn, and fold again. Repeat this process 5 or 6 times. Doing this set of folds after the flour has had time to properly hydrate ensures that the dough is fully mixed.
Rest
- Cover the bowl with plastic wrap or a large plate to keep the dough from drying out. Leave the bowl on the counter at room temperature for 12-18 hours undisturbed.
Shape
- Place a Dutch oven with the lid into the oven and preheat to 450°F/230°C for 30-45 minutes.
- After 12-18 hours of resting, the dough will have more than doubled in size and be full of bubbles. (The first time I made this I wondered if I had over-proofed the dough and would end up with a dense, flat loaf. So I understand the hesitation when looking at the dough, wondering how it would turn out. But trust me, the dough will rise and be soft and light.)
- Turn the dough out onto a lightly floured surface. With floured hands, gently shape the dough into a round shape, being careful not to knock out too many of the air bubbles.
- Using a bench scraper, lift the dough onto a large piece of parchment paper. Let the dough rest for 30 minutes while the oven continues to preheat. Score the top of the dough with an X using a sharp knife or bread lame.
Bake
- Lift the bread dough into the preheated Dutch oven using the parchment paper as handles. Quickly replace the lid and place back into the oven. Bake for 25 minutes with the lid on. After the time is up, remove the lid and bake for an additional 8-10 minutes.
- The bread is done when the top is golden brown and the bread sounds hollow when tapped on the bottom. If you aren’t sure, I suggest using an instant-read thermometer. The bread is done at 200°F/93°.
- Move the bread to a wire rack to cool.
- Store leftovers in an airtight container at room temperature for up to 5 days.
Notes
Nutrition information is automatically calculated, so should only be used as an approximation.
Nutrition
Calories: 2641.3kcalCarbohydrates: 438.4gProtein: 58.1gFat: 81.5gSaturated Fat: 7.9gPolyunsaturated Fat: 57gMonounsaturated Fat: 11.3gSodium: 2362.4mgPotassium: 1028.6mgFiber: 25.3gSugar: 126.5gVitamin A: 23.4IUVitamin C: 2mgCalcium: 197.4mgIron: 21.5mg
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