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