No Knead Cranberry Walnut Bread
, About 11 h 30 min (mostly rising), Makes 12 slices
A rustic no-knead loaf, risen overnight and baked in a Dutch oven, studded with dried cranberries and walnuts.
| prepPreheat oven to 450°F / 230°C | |||||||
| prepLine Dutch oven with parchment paper, lightly dusted with flour | |||||||
| 360 ml warm water (110°F / 43°C) | Mix water, sugar & yeast; rest 10 min | Mix in flour, salt, cranberries & walnuts | Cover in greased bowl; rise 10+ hrs | Shape into ball, tuck edges under | Bake covered 450°F / 230°C, 30 min | Uncover, bake 10 min until golden | Lift out; cool 20-30 min, slice |
| 1/2 tsp active dry yeast | |||||||
| 2 Tbsp sugar (coconut or brown sugar) | |||||||
| 430 g all-purpose flour (plus more for handling) | |||||||
| 1 tsp salt | |||||||
| 75 g dried cranberries (heaping) | |||||||
| 60 g walnuts, chopped (heaping) | |||||||
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