Crusty Cranberry Nut No Knead Bread
12 hrs 30 min + 20 min cooling1 loaf; 10–12 servings
A rustic no-knead bread with walnuts and tart cranberries, baked in a Dutch oven for a crackling crust.
| prepPreheat oven to 475°F / 246°C | ||||||
| prepPlace Dutch oven with lid in oven for 30 min | ||||||
| 3 cups + 390 g bread flour or all-purpose flour (spooned & leveled), plus more as needed | Mix flour, salt, yeast, nuts & cranberries; stir in honey & water until combined | Bulk ferment, covered, 12–18 hrs at room temperature | Shape into ball on floured surface; transfer to parchment; score X on top; rest 30 min | Bake covered 25 min at 475°F / 246°C | Bake uncovered 8–10 min until golden brown & hollow-sounding | Cool on wire rack at least 20 min before slicing |
| 2 teaspoons coarse sea salt | ||||||
| 1/2 teaspoon instant yeast | ||||||
| 95 g chopped walnuts or pecans | ||||||
| 105 g dried cranberries | ||||||
| 21 g honey | ||||||
| 360 ml warm water (about 95°F / 35°C) | ||||||
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