No-Knead Cranberry Walnut Bread with Honey Recipe

Introduction

This no-knead cranberry walnut bread is a delightful combination of tart dried cranberries, crunchy walnuts, and a touch of honey for sweetness. Perfect for breakfast or an afternoon snack, it’s rustic, flavorful, and easy to make with minimal hands-on time.

Ingredients

• 3 cups all purpose flour, plus 3 tablespoons
• 1/2 teaspoon instant yeast
• 2 teaspoons sea salt
• 1/2 cup chopped walnuts
• 1 cup dried cranberries
• 1 1/2 cups water at room temperature
• 2 tablespoons liquid honey, plus more for brushing after baking (or vegan honey substitute)

Instructions

1. Step 1: In a large bowl, add the flour. Sprinkle the yeast on one side of the bowl and the salt on the other side. Stir the yeast into the flour on its side, then stir the salt into the flour on its side. Combine everything with a few good stirs.
2. Step 2: Add the chopped walnuts and dried cranberries to the flour mixture. Toss well to coat and evenly distribute.
3. Step 3: Measure the water, ensuring it is room temperature. Add the honey to the water and stir with a fork. Pour the water and honey mixture into the flour mixture and stir with a wooden spoon until combined. The dough will be rough and sticky, which is normal.
4. Step 4: Cover the bowl with plastic wrap, leaving space for the dough to rise. Place it in a warm, draft-free spot and let it rise for 12 to 18 hours until doubled in size.
5. Step 5: Preheat your oven to 425°F (410°F convection, or 400°F if your oven runs hot). Place a Dutch oven with its lid inside the oven while it heats. If it’s dark inside, use 400°F.
6. Step 6: On a parchment-lined surface dusted with flour, rub flour on your hands and scrape the dough from the bowl. Shape it into a rough round loaf on the parchment. Add an extra 1/4 to 1/3 cup flour if the dough is very fluid.
7. Step 7: Sprinkle flour over the loaf and loosely cover it with plastic wrap to prevent a skin. Let it rise for about 45 minutes while the oven and pot finish preheating.
8. Step 8: Remove the plastic wrap and trim the parchment paper closely around the dough. Don’t worry if the dough hasn’t risen much; it will puff up in the oven.
9. Step 9: Carefully transfer the loaf with the parchment into the preheated pot. Cover with the lid and bake for 30 minutes without opening.
10. Step 10: Remove the lid and bake for another 15 minutes until golden and crisp. Transfer the bread to a wire rack to cool. Brush with additional honey if desired.
11. Step 11: Allow the bread to cool almost completely before slicing to avoid a gummy or rubbery interior.

Tips & Variations

• For a vegan version, use a plant-based honey substitute or maple syrup for brushing on the bread.
• Add an extra 1/4 cup of flour during shaping if the dough feels too sticky to handle.
• Use a 6 or 7-quart Dutch oven for best results in baking this bread.
• Try substituting pecans or almonds for walnuts for a different nutty flavor.
• If you prefer a sweeter bread, increase the honey in the dough by 1 tablespoon.

Storage

Store the bread wrapped in a clean kitchen towel or in a paper bag at room temperature for up to 3 days. For longer storage, slice and freeze the bread in an airtight container or freezer bag for up to 3 months. Reheat slices in a toaster or oven to restore crispness.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I use active dry yeast instead of instant yeast?

Yes, but you’ll need to proof the active dry yeast in warm water first according to package instructions before adding it to the flour.

What if my dough doesn’t rise after 18 hours?

If the dough hasn’t risen, make sure your water wasn’t too hot or cold which can affect the yeast. Try leaving it in a warmer spot for a few more hours. If still no rise, the yeast may be expired and you’ll need to start over with fresh yeast.

No-Knead Cranberry Walnut Bread with Honey Recipe

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★★★★★

5 from 102 reviews

• Author: Thomas
• Total Time: 13 hours 5 minutes to 18 hours 5 minutes (including rising time)
• Yield: 1 loaf (about 8–10 slices) 1x
• Diet: Vegetarian

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Description

This No-Knead Cranberry Walnut Bread with Honey is a rustic, flavorful loaf that combines the natural sweetness of dried cranberries and honey with the crunch of walnuts. Made without any kneading, it relies on a long fermentation period to develop a tender crumb and rich taste. Baked in a Dutch oven to create a perfect crust, this bread is ideal for an easy yet impressive homemade artisan loaf.

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Ingredients

Scale 1x2x3x

Main Ingredients

• 3 cups all purpose flour, plus 3 tablespoons for dusting
• 1/2 teaspoon instant yeast
• 2 teaspoons sea salt
• 1/2 cup chopped walnuts
• 1 cup dried cranberries
• 1 1/2 cups water at room temperature
• 2 tablespoons liquid honey, plus more for brushing on after baking (or other vegan honey substitute)

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Instructions

1. Mix Dry Ingredients: In a large bowl, add the flour. Sprinkle the instant yeast on one side of the bowl and the sea salt on the opposite side. Stir the yeast into the flour on its side first, followed by the salt on its side, then combine everything evenly.
2. Add Mix-ins: Toss the dried cranberries and chopped walnuts into the flour mixture, coating them well to ensure even distribution throughout the dough.
3. Prepare Wet Ingredients: Measure out the room temperature water and combine it with the honey, stirring until the honey is fully dissolved.
4. Combine Wet and Dry: Pour the honey-water mixture into the flour mixture and stir with a wooden spoon until a rough, sticky dough forms. No kneading is required; just mix until combined.
5. First Rise: Cover the bowl with plastic wrap, leaving enough space for the dough to double in size. Place it in a warm, draft-free place and let rise for 12-18 hours.
6. Preheat Oven and Dutch Oven: When the dough has risen, preheat your oven to 425°F (or 410°F if convection, 400°F if oven runs hot). Place a 6 or 7-quart Dutch oven with its lid inside the cold oven to heat up along with it. Use 400°F if your Dutch oven is dark-colored inside.
7. Shape Dough: On a floured piece of parchment paper, scrape the dough out of the bowl and gently shape it into a rough circular loaf. Add an extra 1/4 to 1/3 cup flour if the dough feels too fluid.
8. Second Rise: Sprinkle flour over the loaf and cover loosely with plastic wrap to prevent a skin and sticking. Let rise for about 45 minutes while the oven and pot finish preheating.
9. Prepare for Baking: Remove plastic wrap and trim the parchment paper closely around the dough. Carefully transfer the parchment with dough into the preheated Dutch oven. Cover with the lid.
10. Bake Covered: Bake the dough in the Dutch oven covered for 30 minutes without opening the lid, allowing steam to develop a crisp crust.
11. Bake Uncovered: Remove the lid and bake the bread uncovered for an additional 15 minutes to brown and crisp the crust further.
12. Cool and Finish: Remove the Dutch oven from the oven and place the bread on a wire rack to cool. Optionally brush extra honey on the crust while warm. Allow the bread to cool completely before slicing to prevent gummy texture inside.

Notes

• Use room temperature water to avoid killing the yeast and ensure proper rising.
• The dough will be sticky and fluid; avoid overhandling to maintain the loaf’s rustic texture.
• If dough is too fluid at shaping, add up to 1/3 cup extra flour gradually.
• Don’t open the oven or remove the lid during the initial 30 minutes of baking to maintain steam for a crisp crust.
• Letting bread cool completely before slicing improves crumb texture and prevents gumminess.
• You can substitute vegan honey alternatives if desired for a vegan version.
• If using a Dutch oven with a dark interior, reduce oven temperature to 400°F to prevent burning.

• Prep Time: 20 minutes
• Cook Time: 45 minutes
• Category: Bread
• Method: Baking
• Cuisine: American

Keywords: No-Knead Bread, Cranberry Walnut Bread, Honey Bread, Rustic Bread, Artisan Bread, Easy Homemade Bread