No Knead Cranberry Nut Bread

No Knead Cranberry Nut Bread recipe is the simplest way to make artisan-quality cranberry nut bread at home. Great no knead bread variation.

Bread can be intimidating, but it doesn’t have to be! No knead bread is a simple way to make bread that involves minimal hands-on time.

To make no knead bread you simply stir up the bread dough and then let it sit until it’s time to bake it. There’s no kneading involved and no crazy equipment or ingredients necessary.

This no knead bread variation is a yummy way to change up the usual bread. To make no knead cranberry nut bread, all you need is 6 basic ingredients and some time.

And you end up with beautiful, bakery-quality cranberry nut bread that is fantastic with a little butter or alongside some soup.

What you’ll need to make no knead cranberry nut bread

• Bread flour: I’ve used all-purpose flour in this recipe. The bread doesn’t have quite as much chew, but if you don’t have bread flour, all-purpose flour will work well.
• Salt: The salt helps to flavor the loaf of bread. Feel free to decrease the salt to 1 teaspoon if need be.
• Yeast: You can use an equal amount of active dry yeast in place of the instant yeast.
• Lukewarm water: The water should be about 80F.
• Dried cranberries: Craisins work well.
• Nuts: You can use chopped walnuts in place of the pecans. Or omit the nuts and use an additional 1/4-1/2 cup cranberries instead.

How to make no knead cranberry nut bread

Step 1: Stir the flour, salt, and yeast together in a large mixing bowl.

Step 2: Stir in the water to form a shaggy dough.

Step 3: Add the cranberries and nuts. Fold in until incorporated.

Step 4: Cover and let the dough sit for at least 8 hours.

Tip >> The dough will rise quite a bit so use a bowl large enough to allow space for that.

Step 5: While you heat the oven, place the dough on a floured surface. Let the dough rise while the oven heats up.

Step 6: Carefully pour the dough into the hot Dutch oven, and bake, covered, for 30 minutes.

Step 7: Uncover and continue baking until light golden brown.

Tips

• Yeast: This bread recipe doesn’t use much yeast because of the long rising time. If you don’t have instant yeast, you can use an equal amount of active dry yeast in place of the instant yeast.
• Water: For most bread recipes, it’s best to use warm water. However, this recipe uses lukewarm water. The water should only be about 75-80F.
• Dutch oven: Double check that your Dutch oven has an oven-safe lid and oven safe handles. One of the first times that I made no knead bread, the handle on the lid of my Dutch oven melted from the heat.
• Texture: This bread has a crispier exterior and softer interior. If you want the bread to be a little softer on the outside, place the warm (not hot) loaf of baked bread in a resealable container for about 5 minutes. This should soften the loaf a bit.

Storage

This bread can be stored in a resealable airtight container at room temperature for up to 3 days.

How To Freeze

To freeze this bread, let it cool to room temperature after baking. Wrap the bread in plastic wrap and then place in a resealable freezer-safe container.

More no knead bread recipes!

If you’ve tried this no knead cranberry nut bread recipe, don’t forget to rate the recipe and leave me a comment below. I love to hear from people who’ve made my recipes!

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