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Cranberry Walnut Bread Recipe

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★★★★★

4.8 from 112 reviews

This Cranberry Walnut Bread is a delightful, rustic loaf featuring the natural sweetness of dried cranberries and the crunch of walnuts. Perfectly crusty on the outside and tender on the inside, this no-knead bread relies on a long fermentation for enhanced flavor and texture. Baked in a Dutch oven, it yields a beautiful artisan-style bread ideal for breakfast, sandwiches, or snacking.

Ingredients

Scale

Dry Ingredients

  • 3 cups (375 g) all-purpose flour
  • 1 teaspoon kosher salt
  • 1 teaspoon rapid-rise yeast

Wet Ingredients

  • 1 ½ cups water, room temperature
  • 2 tablespoons honey

Add-ins

  • 1 cup (110 g) dried cranberries
  • ½ cup (58.5 g) walnuts, roughly chopped

Instructions

  1. Mix dry ingredients: In a large mixing bowl, combine the all-purpose flour, kosher salt, and rapid-rise yeast, whisking together thoroughly to ensure even distribution.
  2. Add wet ingredients: Pour in the room temperature water and honey into the dry mixture. Stir and mix until all ingredients are combined into a sticky dough.
  3. Incorporate cranberries and walnuts: Gently fold in the dried cranberries and roughly chopped walnuts, distributing them evenly throughout the dough.
  4. First rise: Transfer the dough to a clean, greased bowl. Cover it tightly with plastic wrap and leave it to rise at room temperature for 18 hours, during which it should double in size, developing flavor and texture.
  5. Shape the dough: When the dough is ready, turn it out onto a floured piece of parchment paper. Shape it into a round ball by stretching and folding the dough over itself. Lightly spray the top with nonstick cooking spray and cover with plastic wrap. Allow the dough to rest and relax for 30 minutes.
  6. Score the dough: Using a very sharp knife or bread lame, score an “x” on top of the loaf. This allows for controlled expansion during baking.
  7. Preheat Dutch oven: Place a 4-quart Dutch oven into a cold oven and preheat both to 450°F (232°C). This ensures a hot baking vessel that creates steam for a crisp crust.
  8. Bake with lid on: Carefully transfer the dough with the parchment paper into the hot Dutch oven. Cover and bake for 30 minutes, allowing the bread to rise further and develop a crust.
  9. Bake uncovered: Remove the lid and continue baking for another 15 minutes, or until the loaf is golden brown on top and fully baked inside.
  10. Cool before serving: Remove the bread carefully from the Dutch oven and let it cool on a wire rack for 30 minutes to set the crumb before slicing and serving.

Notes

  • The 18-hour rise at room temperature develops the dough’s flavor, but it can be shortened to 12 hours for a faster process though flavor and texture will be slightly less developed.
  • Ensure the Dutch oven is thoroughly preheated for proper crust formation and steam retention during baking.
  • Use rapid-rise yeast for quicker fermentation; active dry yeast would require longer rising times.
  • Storing leftover bread wrapped tightly at room temperature will keep it fresh for about 2 days; freezing is recommended for longer storage.

Keywords: cranberry bread, walnut bread, no-knead bread, artisan bread, easy bread recipe, homemade bread, dried cranberries, nuts in bread

Find it online: https://mixitwitjoe.com/cranberry-walnut-bread-recipe/