Are you ready to become a bread-baking hero without the sweat and tears of traditional kneading? Imagine pulling a rustic, golden-crusted loaf out of your oven that looks like it came straight from an artisan bakery, packed with sweet cranberries, crunchy walnuts, and a hint of honey. This No Knead Cranberry Honey Walnut Artisan Bread is so simple, even novice bakers can create a masterpiece that will have friends and family begging for your secret recipe!
Prep Time: 15 mins
Cook Time: 30 mins
Total Time: 45 mins
Cuisine: American
Serves: 1 loaf
Ingredients
- 3 cups all-purpose flour
- 1 teaspoon salt
- 1/4 teaspoon instant yeast
- 1 1/2 cups warm water
- 1/2 cup dried cranberries
- 1/2 cup walnuts, chopped
- 2 tablespoons honey
Instructions
- In a large mixing bowl, combine 3 cups of all-purpose flour, 1 teaspoon of salt, and 1/4 teaspoon of instant yeast. Stir the dry ingredients together until evenly mixed.
- Gradually add 1 1/2 cups of warm water to the dry mixture. Use a wooden spoon or spatula to mix until a sticky dough forms. Ensure all the flour is incorporated, but do not overmix.
- Once the dough is mixed, gently fold in 1/2 cup of dried cranberries and 1/2 cup of chopped walnuts, ensuring they are evenly distributed throughout the dough.
- Cover the bowl with plastic wrap or a clean kitchen towel. Allow the dough to rest at room temperature for 12 to 18 hours, or until it has doubled in size and is bubbly on the surface.
- After the resting period, preheat your oven to 450°F (232°C). Place a Dutch oven or heavy pot with a lid into the oven to heat up for about 30 minutes.
- While the pot is heating, lightly flour a clean surface and gently turn the dough out onto it. With floured hands, shape the dough into a round loaf. Be careful not to deflate the dough too much.
- Transfer the shaped loaf onto a piece of parchment paper. If desired, you can drizzle 2 tablespoons of honey over the top and sprinkle with a little extra flour for aesthetics.
- Once the Dutch oven is preheated, carefully remove it from the oven. Lift the parchment paper with the loaf and place it into the pot. Cover with the lid.
- Bake the bread covered for 30 minutes. After 30 minutes, remove the lid and bake for an additional 15 minutes, or until the bread is golden brown and crusty.
- Once baked, carefully remove the bread from the pot using the parchment paper. Allow it to cool on a wire rack for at least 30 minutes before slicing.
- Enjoy your homemade No Knead Cranberry Honey Walnut Artisan Bread as a delightful accompaniment to meals or as a delicious snack on its own!
Tips
- Patience is Key: The long resting time (12-18 hours) develops incredible flavor and texture, so don't rush the process.
- Use a Heavy Pot: A cast-iron Dutch oven creates the perfect steamy environment for a crispy crust and soft interior.
- Temperature Matters: Ensure your water is warm (not hot) to activate the yeast without killing it.
- Don't Overwork the Dough: Gentle handling preserves the air bubbles that create a light, airy texture.
- Let it Cool: Resist cutting into the bread immediately. Allowing it to cool helps set the crumb and improves the overall texture.
- Storage Tip: Store the bread in a paper bag at room temperature for up to 3 days, or slice and freeze for longer preservation.
Nutrition Facts
Calories: 180kcal
Carbohydrates: 28g
Protein: 4g
Fat: 6g
Saturated Fat: 1g
Cholesterol: 0mg
