I love this no-knead cranberry walnut bread because it feels like baking magic: a simple stir, a long slow rest, and a crunchy, tangy loaf that fills the kitchen with smell. This version balances tangy dried cranberries, toasty walnuts, and a chewy, open crumb — perfect for breakfast or a cozy snack. I’ve made it several times and adjusted hydration and bake time to get a reliably crisp crust and moist interior.
Why Make This Recipe
- Big flavor with very little effort: tart cranberries and toasted walnuts give every bite contrast and depth.
- Hands-off convenience: mix once, let it rest 12–18 hours, then bake — no kneading required.
- Great make-ahead option for guests or holiday mornings; the dough keeps well in the fridge.
- Nutritious nibbles: whole-wheat or added seeds boost fiber and healthy fats from walnuts.
- Personal insight: I love this recipe because it makes bakery-style bread on busy days without constant attention.
Recipe Overview
Prep time: 15 minutes active, plus 12–18 hours resting.
Cook time: 35–45 minutes (preheat Dutch oven at 450°F/230°C).
Total time: ~13–19 hours (most is hands-off fermentation).
Servings: 10 slices (one medium loaf).
Difficulty: Easy.
Method: One-bowl no-knead dough, long bulk fermentation, baked in a preheated lidded Dutch oven for steam and a crisp crust. For a holiday twist or a different grain profile try my wild-rice variation here: No-Knead Cranberry Wild Rice Bread.
My Experience Making This Recipe
I tested this recipe multiple times, adjusting water between 65–75% hydration to find a sweet spot that gave an open crumb but still shaped well. Toasting walnuts first and soaking dried cranberries for 10 minutes in hot water or orange juice improved their texture inside the loaf.
How to Make No Knead Cranberry Walnut Bread
Start by combining flour, salt, and yeast in a large bowl, then stir in water and honey until a shaggy dough forms. Fold in chopped toasted walnuts and rehydrated dried cranberries, cover, and let the dough rest at room temperature for 12–18 hours. After the long rest, gently shape the dough on a lightly floured surface, let it rise 45–60 minutes, then transfer to a preheated 4–6 quart Dutch oven and bake at 450°F (230°C) for 20 minutes covered, then 12–20 minutes uncovered until deeply golden.
Expert Tips for Success
- Use a digital scale when possible: 400 g all-purpose flour, 300–325 g water (75–81% hydration by flour weight), 8 g fine salt, 2 g instant yeast works reliably.
- Toast walnuts in a 350°F (175°C) oven for 8–10 minutes to deepen flavor, then cool before chopping.
- Rehydrate dried cranberries in hot water or orange juice for 10 minutes; drain and pat dry so they don’t steal dough structure.
- Preheat your Dutch oven for at least 30 minutes at 450°F (230°C) to ensure a dramatic oven spring and crisp crust. Use parchment for easy transfer.
- Score the loaf with a sharp blade right before baking to control expansion and get an attractive ear.
How to Serve No Knead Cranberry Walnut Bread
- Warm slices and spread with soft butter and a drizzle of honey for breakfast.
- Serve with goat cheese and arugula for an elegant appetizer or light lunch.
- Use thick slices for French toast — the tart cranberries add great brightness.
- Present on a wooden board with a scattering of extra walnuts and orange zest for holidays.
Storage and Reheating Guide
Store at room temperature in a paper bag inside a bread box for 2 days to keep crust crisp and crumb moist. For longer storage, slice and freeze in an airtight bag for up to 3 months; toast or warm frozen slices directly. To reheat, wrap in foil and bake at 350°F (175°C) for 8–12 minutes, or toast slices for 2–4 minutes — avoid microwaving whole slices to prevent a gummy texture.
Recipe Variations
- Orange-Cranberry: add 1–2 teaspoons orange zest and soak cranberries in orange juice for a citrus lift.
- Whole Grain: replace 100 g of all-purpose flour with whole wheat for nuttier flavor; increase water by 10–20 g.
- Gluten-Free: use a tested 1:1 gluten-free flour blend with xanthan gum and reduce hydration slightly; bake in a loaf pan for structure.
- Seeded Crunch: fold in 2 tablespoons each of sunflower and pumpkin seeds along with walnuts for extra texture.
Nutritional Highlights
- Good source of fiber and healthy fats from walnuts and whole-grain options.
- Lower in added sugar than many quick breads — cranberries add natural tartness; add honey conservatively.
- Allergen info: contains tree nuts (walnuts) and gluten unless adapted; adjust for nut-free or gluten-free diets.
Troubleshooting Common Issues
- Dense crumb: often due to underproofing or too little hydration; allow a longer bulk fermentation and ensure 70–75% hydration for a lighter crumb.
- Loaf collapses or spreads: dough may be overhydrated or weak; reduce water by 10–20 g or strengthen dough with a gentle stretch-and-fold before the long rest.
- Pale crust: oven not hot enough or Dutch oven not preheated; bump oven to 450°F and preheat the covered pot for at least 30 minutes.
Frequently Asked Questions
Q: Can I use active dry yeast instead of instant?
A: Yes—use about 2½ times the amount of active dry yeast. Dissolve active dry yeast in the water (with the honey) and wait 5–10 minutes until foamy before mixing into the flour.
Q: How long can I leave the dough in the fridge?
A: You can bulk-ferment in the fridge for 24–48 hours; cold fermentation develops flavor but allow the dough to warm and complete a final rise about 45–60 minutes at room temperature before baking.
Q: Do I need a Dutch oven to get a good crust?
A: A covered vessel (Dutch oven or heavy pot) is ideal because it traps steam and promotes oven spring. If you don’t have one, use a rimmed baking sheet and add a pan of hot water on the bottom rack to create steam.
Q: Can I add fresh herbs or cheese to the dough?
A: Yes — use sparingly. Fresh herbs should be chopped finely and cheese should be fairly dry (aged cheddar or Parmesan) to avoid excess moisture. Add about 1/3 to 1/2 cup total mix-ins so the dough structure isn’t overwhelmed.
Conclusion
For more inspiration and similar no-knead loaf ideas, I recommend checking these tested recipes: Crusty Cranberry Nut No-Knead Bread – Sally’s Baking, No-Knead Cranberry Walnut Bread with Honey – The Busy Baker, Cranberry Walnut Bread (No Knead) – Cooking For My Soul, No Knead Cranberry Walnut Bread – A Simple Palate, and Cranberry Walnut No Knead Bread – The Seasoned Mom. Happy baking — and remember that small tweaks to hydration and proof time make a big difference in the final loaf.
No-Knead Cranberry Walnut Bread
- Total Time: 780-1140 minutes
- Yield: 10 slices
- Diet: Vegetarian
Description
A simple and magical no-knead bread featuring tangy cranberries and toasty walnuts, perfect for breakfast or a cozy snack.
Ingredients
- 400 g all-purpose flour
- 300-325 g water
- 8 g fine salt
- 2 g instant yeast
- 2 tablespoons honey
- 150 g dried cranberries (rehydrated)
- 100 g toasted walnuts (chopped)
Instructions
- Combine flour, salt, and yeast in a large bowl.
- Stir in water and honey until a shaggy dough forms.
- Fold in chopped walnuts and rehydrated cranberries.
- Cover and let the dough rest at room temperature for 12–18 hours.
- Gently shape the dough on a lightly floured surface, let rise for 45–60 minutes.
- Transfer to a preheated 4–6 quart Dutch oven.
- Bake at 450°F (230°C) covered for 20 minutes, then uncover and bake for an additional 12–20 minutes until deeply golden.
Notes
Toast walnuts in the oven before adding to enhance their flavor. Store bread in a paper bag to keep crust crisp.
- Prep Time: 15 minutes
- Cook Time: 35-45 minutes
- Category: Bread
- Method: Baking
- Cuisine: American