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Knead Cranberry Walnut Bread: 5 Tips for Perfect Results

Knead Cranberry Walnut Bread
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Irresistible No Knead Cranberry Walnut Bread: A Perfect Holiday Artisan Loaf

Ingredients

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  • 3 cups all-purpose flour (or bread flour for a chewier texture)
  • 1/4 teaspoon instant yeast
  • 1 1/2 teaspoons salt
  • 1 1/4 cups warm water
  • 1/2 cup dried cranberries, roughly chopped (optional: soak in water for a few minutes)
  • 1/2 cup walnuts, coarsely chopped (you can toast them for added flavor)
  • Cornmeal (for dusting the Dutch oven)
  • Extra flour for dusting

Instructions

  1. In a large mixing bowl, combine the flour, yeast, and salt. Add the warm water and stir until the dough comes together. It should be sticky and shaggy, not smooth. Mix in the cranberries and walnuts until evenly distributed.
  2. Cover the bowl with a clean kitchen towel or plastic wrap and let the dough rest for about 12 to 18 hours at room temperature. This long rest helps develop the flavor.
  3. Once the dough has rested and doubled in size, turn it out onto a floured surface and gently shape it into a round loaf. Don’t overwork the dough—just fold it a few times to form a round shape.
  4. Preheat your oven to 450°F (230°C). Place the Dutch oven (with its lid) into the oven for about 30 minutes to heat up.
  5. Once the Dutch oven is preheated, carefully remove it from the oven. Place parchment paper in the pot, dust it with cornmeal, and transfer the shaped dough into the pot. Cover and bake for 30 minutes. Then remove the lid and bake for another 10-15 minutes until the crust is golden and crispy.
  6. Once baked, remove the bread from the Dutch oven and let it cool on a wire rack. Slice and serve once it’s slightly cooled.

Notes

    Nutrition

    Find it online: https://quizsavor.com/knead-cranberry-walnut-bread/

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