Introduction

This Crusty Cranberry Nut No Knead Bread is a delightful blend of tart cranberries and crunchy nuts, perfect for breakfast or a snack. With minimal effort and no kneading required, you’ll enjoy a rustic homemade loaf with a crisp crust and soft interior.

The image shows three slices of fruit and nut bread with a golden crust and soft, speckled interior filled with dark red dried fruit and light brown nuts; one slice has a layer of pale yellow butter spread unevenly on top. The bread slices rest on a white plate with a beige rim sitting on a white marbled surface. To the left, there is a small white bowl filled with whipped butter topped with honey. A knife with a wooden handle and butter on its blade lies on the white marbled surface near the bread, next to a folded pink cloth napkin. In the top left corner, part of a clear glass of water is visible. Photo taken with an iphone --ar 4:5 --v 7

Ingredients

3 cups + 2 Tablespoons (390g) bread flour or all-purpose flour (spooned & leveled), plus more as needed
2 teaspoons coarse sea salt
1/2 teaspoon Platinum Yeast from Red Star instant yeast
3/4 cup (95g) chopped walnuts or pecans
3/4 cup (105g) dried cranberries
1 Tablespoon (21g) honey
1 and 1/2 cups (360ml) warm water (about 95°F / 35°C)

Instructions

Step 1: In a large bowl, stir together the flour, salt, yeast, chopped nuts, and dried cranberries using a silicone spatula. Mix the honey and warm water, then pour over the dry ingredients and combine. The dough will be very sticky—avoid adding extra flour. Gently shape into a ball.
Step 2: Cover the bowl tightly and let the dough rise at room temperature for 12–18 hours until doubled in size with air bubbles on the surface.
Step 3: Turn the dough onto a lightly floured surface and shape into a ball with floured hands. Transfer onto a large piece of parchment paper. Score an X on top with a sharp knife or bread lame. Place the dough (on parchment) inside a bowl to keep its shape. Cover lightly and let rest for 30 minutes.
Step 4: Preheat oven to 475°F (246°C). Place a Dutch oven or heavy pot with its lid inside to heat for 30 minutes.
Step 5: Carefully remove the hot pot from the oven. Lift the dough with the parchment paper and place both inside the pot. Cover with the lid and bake for 25 minutes.
Step 6: Remove the lid and bake for another 8–10 minutes until the bread is golden brown. Test doneness by tapping the crust for a hollow sound or using a thermometer to check for 195°F (90°C) inside.
Step 7: Remove the bread from the pot and cool on a wire rack for at least 20 minutes before slicing.

Tips & Variations

Use coarse sea salt for better flavor; avoid regular table salt.
Swap walnuts for pecans or other nuts according to preference.
For a sweeter loaf, add a bit more honey or try dried cherries instead of cranberries.
Make sure your water is warm but not hot to activate the yeast properly.

Storage

Store leftover bread at room temperature, wrapped in a clean towel or bread bag, for up to 1 week. To refresh the crust before serving, warm the bread in a 350°F (175°C) oven for 5–10 minutes.

How to Serve

A rustic round loaf of bread with a golden-brown crust dusted lightly with flour rests on a white marbled surface. The bread is sliced into three thick pieces, revealing a soft, dense inside speckled generously with dark red dried cranberries and light brown chopped walnuts. Surrounding the bread are small bowls—one with yellow butter, another with walnuts, and a third filled with dried cranberries—adding warm, earthy color contrasts. In the background, a white ceramic jar with a subtle tree branch pattern and a folded rust-colored cloth with gray trim complete the cozy scene. Photo taken with an iphone --ar 4:5 --v 7

Serve this delicious recipe with your favorite sides.

FAQs

Can I use regular active dry yeast instead of instant yeast?

Yes, you can substitute active dry yeast, but you’ll need to proof it first by dissolving it in warm water with a little sugar and letting it sit for 5–10 minutes until foamy before mixing into the dough.

Do I need a Dutch oven to make this bread?

While a Dutch oven helps achieve the best crust by trapping steam, you can also bake this bread on a preheated baking stone or heavy baking sheet, using a pan of water in the oven to create steam.