No-Knead Cranberry Walnut Bread with Honey
, About 14–20 h (mostly the 12–18 h rise)
Makes 1 loaf (12 servings)
A rustic no-knead Dutch-oven loaf studded with dried cranberries and walnuts, with a honey-brushed crust.
| prepPreheat oven to 425°F / 220°C, with the covered Dutch oven inside (400°F / 200°C if the pot is dark) | |||||||||
| prepDust a sheet of parchment with flour | |||||||||
| 375 g all-purpose flour (for the dough) | Stir yeast & salt into flour | Toss in cranberries & walnuts | Pour in, stir until combined | Rise covered, 12–18 hrs | Shape on floured parchment | Rise 45 min, flour-dusted | Bake covered 425°F / 220°C, 30 min | Uncover, bake 15 min more | Brush honey, cool completely |
| 1/2 tsp instant yeast | |||||||||
| 2 tsp sea salt | |||||||||
| 60 g chopped walnuts | |||||||||
| 120 g dried cranberries | |||||||||
| 355 ml room-temperature water | Stir honey into water | ||||||||
| 2 tbsp liquid honey (for the dough; or vegan substitute) | |||||||||
| 25 g all-purpose flour (for dusting & shaping) | |||||||||
| Extra liquid honey, for brushing after baking | |||||||||
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