No-Knead Walnut Cranberry Bread (Dutch Oven Recipe)

a round crusty loaf of walnut cranberry bread.

No-Knead Walnut Cranberry Bread (Dutch Oven Recipe)

This simple walnut cranberry bread is baked in a Dutch oven for the perfect golden crust and soft crumb. Quick, easy, and festive - great for Thanksgiving, Christmas, or cozy weekend baking.

Course Side Dish

Cuisine American

Diet Vegetarian

Prep Time 10

Cook Time 1

Rising time 2

Servings slices

Calories 175kcal

Author Adina

Equipment

Large bowl Note 1
Cling film
Round Dutch oven Note 2

Ingredients

2¼ teaspoons instant yeast 0.25 oz/ 7 g Notes 3, 4
1 ½ tablespoons honey
1 ½ cups lukewarm water
4 cups all-purpose flour
2 teaspoons fine sea salt
1 tablespoon apple cider vinegar
½ cup cranberries roughly chopped
½ cup walnuts roughly chopped

US - EU

Instructions

Dissolve the yeast: Whisk the yeast, honey, and lukewarm water in the bowl.
2¼ teaspoons instant yeast + 1 ½ tablespoons honey + 1 ½ cups lukewarm water
Make the dough: Add flour, salt, and vinegar, and mix everything with a spoon or wooden spoon.
4 cups all-purpose flour + 2 teaspoons fine sea salt + 1 tablespoon apple cider vinegar
Add ingredients: Add the chopped cranberries and walnuts. Mix the dough and make sure to distribute the fruit and nuts evenly into it.
½ cup cranberries + ½ cup walnuts
Let the dough rise: Cover the bowl with cling film and place it in a warm spot to let the dough rise. At room temperature, this usually takes about 2 hours, but in a warmer kitchen, check after 1½ hours, and in a cooler one, allow a bit longer. The dough is ready when it has doubled in size.
Prepare the pot: Lightly butter the Dutch oven and dust it with a bit of flour.
Shape the dough: Pour the soft dough onto the floured surface. Flour your hands well and gently form a ball by folding the dough from the outside in – treat it gently and don’t try to knead. Place it, seam-side down, into the Dutch oven. Gently press any exposed cranberries into the dough to prevent them from darkening while baking.
Bake the bread: Put the lid on the pot and place it in a cold oven. Set the temperature to 400°F (200°C) and bake the walnut cranberry bread with the lid on for 30 minutes.
Remove the lid: Bake the bread for 30–35 minutes until the crust is deeply brown and crusty. The bread should release easily from the pot when fully baked. If it doesn’t, bake for another 5 minutes.
Cool the bread: Remove the loaf from the pot and let it cool on a wire rack.

Notes

Measurements: I recommend using a digital kitchen scale to measure the ingredients.
Pot: The Dutch oven is the perfect pot for this recipe, as it helps the bread rise and form a crisp crust. But you can replace it with a covered casserole dish or oven-safe pot with a tight-fitting lid.
Active dry yeast: Use the same amount. Whisk it into the lukewarm water with the honey and let it sit for about 5–10 minutes until foamy. Once it's activated, continue with the recipe.
Fresh yeast: You'll need 0.75 oz/ 21 grams. Crumble it into the lukewarm water with the honey, stir to dissolve. Let it sit for a few minutes before proceeding with the recipe.

Nutrition