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No Knead Crusty Cranberry Nut Bread

No Knead Crusty Cranberry Nut Bread

Here’s a recipe you’re going to memorize.

And I’m not saying that because it’s so simple. I’m saying it because it’s an unbelievably and awesomely delicious homemade bread with a major crust, a soft and chewy texture, and plenty of irresistible nuts and dried cranberries to keep each piece interesting and unique. You won’t be able to stop making it. You won’t be able to stop eating it. And, as such, you’ll memorize it before the year’s over.

I’ve made this no-knead bread 4x within 2 weeks and I’m not even a bread person. But it MADE ME A BREAD PERSON. Not sure if that’s a bad thing?

No Knead Crusty Cranberry Nut Bread

“Homemade bread” and “easy” are terms that don’t typically go hand-in-hand. When you think of homemade bread, you get pretty freaked out, right? Seems like a terrible idea, majorly complicated, and a general waste of time. No thanks. This recipe will completely change that universal thought.

No Knead Crusty Cranberry Nut Bread

This bread’s got all the bells and whistles and takes zero effort to make. You’ll need some basics like flour, salt, and honey. You’ll also need a little warm water to bring all the ingredients together and activate the yeast. For the yeast, we’re using Red Star Platinum, my favorite. Don’t be nervous– yeast doesn’t bite, I promise. 🙂 It’s just another ingredient you’re adding. Red Star Platinum definitely works its magic in this bread.

No Knead Crusty Cranberry Nut Bread
No Knead Crusty Cranberry Nut Bread

You’ll bake the bread in a super hot 6-qt Dutch oven. If you don’t have one, you can use any heavy duty pot with a lid, providing it’s oven-proof. Baking the bread with the lid on traps steam inside the pot, creating that perfect crust.

It’s so easy, you’ll be silly not to try it. And you’ll really be missing out!

No Knead Crusty Cranberry Nut Bread

No Knead Crusty Cranberry Nut Bread

No Knead Crusty Cranberry Nut Bread
Yeasted bread has never been easier. This simple mixing method produces the most beautiful and crusty cranberry nut no knead bread with practically zero hands-on work!
Yield 1 round loaf
10

Reviews

Ingredients

  • 3 cups plus 2 tablespoons (390g) all-purpose flour (plus more for hands)
  • 2 teaspoons coarse sea salt
  • 1/2 teaspoon Platinum Yeast
  • 3/4 cup (95g) chopped nuts (such as walnuts or pecans )
  • 3/4 cup (105g) dried cranberries (See note)
  • 1 tablespoon honey
  • 1 1/2 cups (360ml) warm water (about 95°F/35°C)

Instructions

  • Stir the first 6 ingredients together in a large bowl. Stir in the warm water. The dough will be pretty sticky– don't be tempted to add more flour– you want a sticky dough. Gently shape into a ball as best you can. Cover bowl tightly with plastic wrap or aluminum foil. Set on the counter at room temperature (honestly any normal room temperature is fine!) and allow to rise for 12-18 hours. The dough will double in size, stick to the sides of the bowl, and be covered in air bubbles.
  • Turn the dough out onto a lightly floured work surface and, using lightly floured hands, shape into a ball as best you can. Doesn't have to be perfect! Transfer dough to a large piece of parchment paper. (Large enough to fit inside your 6-qt pot, and one that is safe under high heat.)
  • Using a very sharp knife, gently score an X into the top. Cover dough lightly with plastic wrap and leave alone for 30 minutes.
  • During this 30 minutes, preheat the oven to 475°F (246°C). (Yes, very hot!) Place your dutch oven (with the lid) or heavy duty pot inside for 30 minutes so that it's extremely hot before the dough is placed inside. After 30 minutes, remove the dutch oven from the oven and carefully place the dough inside by lifting it up with the parchment paper and sticking it all– the parchment paper included– inside the pot. Cover with the lid.
  • Bake for 25 minutes with the lid on. Carefully remove the lid and continue baking for 8-10 more minutes until the bread is golden brown. Remove pot from the oven, carefully remove the bread from the pot, and allow to cool on the counter for 30 minutes before breaking/slicing/serving.
  • Cover and store leftover bread at room temperature for up to 1 week.

Notes

Make ahead tips:
  1.  The dough takes up to 18 hours to rise, so this is a wonderful recipe to begin 1 day ahead of time.
  2. You can also bake the bread, allow it to cool, and freeze for up to 3 months. Thaw in the refrigerator and allow to come to room temperature before serving. 
 
Dutch Oven: 6 quart or higher Dutch oven or any large oven-safe pot with a lid (lid is crucial– see post!). If your Dutch oven is smaller than 6 quarts, you can halve the recipe (instructions remain the same, just halve each ingredient) or make the recipe as directed in step 1. Shape the dough into 2 balls in step 2. Bake them one at a time in your smaller Dutch oven. While the 2nd dough waits, lightly cover and keep at room temperature. The bake times (25 mins and 8-10 mins) are both a little shorter for smaller loaves.
No Dutch oven? See post above for alternative.
Bread Flour or Whole Wheat Flour: I use all-purpose flour here since it’s more readily available to most bakers. However, I love baking bread with bread flour and it can definitely be substituted with no other changes needed to the recipe. You can also swap all-purpose flour for whole wheat flour. The bread will have a tougher and heartier texture, as expected. To maintain a chewy and softer texture, use half all-purpose flour and half whole wheat flour.
Cranberries: Dried cranberries (or raisins!) are best for this wet dough. I haven’t tried this bread with fresh or frozen cranberries.
Parchment Paper: If your parchment paper can only be heated to a certain temperature, bake the bread at that temperature. Bake the bread a little longer to compensate for the lower temperature.
 
Recipe by Sally’s Baking Addiction.

Sally McKenney

Sally McKenney is a professional food photographer, cookbook author, and baker. She has written, photographed, and published more than 1,000 from-scratch recipes and written three cookbooks. Her thorough step-by-step tutorials give millions of followers the knowledge and confidence to bake from scratch.

Review & Comments

Michelle Smith | Reply

5 stars
Hello,
Can you use white whole wheat flour? Thanks!

Red Star Yeast | Reply

Hi Michelle,
I would recommend substituting up to 1/3 of the AP flour with the white whole wheat flour. Keep an eye on your dough as absorption, kneading & rise times will vary.

Happy baking!
Carol

Michelle | Reply

5 stars
I actually used all white whole wheat flour and added about 1/4 cup more water. It turned out amazing!!

amy guillemin | Reply

hi carol this looks fabulous. i mixed up the dough but i was wondering if i need a trivet in the bottom of the dutch oven? i made a similar kaf fruit and nut bread and it was good but the bottom got too dark. i have heard about putting an oven proof trivet/rack to prevent the bottom from burning. i would appreciate your thoughts. thanks! amy

Red Star Yeast | Reply

Hi Amy,
You can certainly give that a try. Also make sure the Dutch oven is on the middle rack. It doesn’t hurt to check your oven temperature too! 🙂

Happy baking!
Carol

Kathy Manville | Reply

I assume you put the plastic wrap over the large bowl, not wrap the dough itself. Is that right?

Red Star Yeast | Reply

Hi Kathy,
You are correct. Cover the bowl with plastic wrap before letting it rise.

Happy baking!
Carol

carol | Reply

Could this be made with almond or coconut flour?

Red Star Yeast | Reply

Hi Carol,
No, this recipe requires flour that has gluten. I would suggest trying one of our gluten-free recipes.
Happy baking!
Carol

Eleanor Turner | Reply

Are the dried cranberries sweetened in this recipe? I saw one comment that suggested using 1 1/2 cups fresh cranberries, the cranberries I have are fresh so I woild prefer using what I have.

Red Star Yeast | Reply

Hi Eleanor,
Check the ingredient statement or package to see if the dried cranberries you have are sweetened. Yes, use about 1 1/2 cups fresh cranberries.
Happy baking!
Carol

Priya | Reply

Can I use fresh cranberries in the recipe instead of dried ones?

Red Star Yeast | Reply

Hi Priya,
Yes, use about 1 1/2 cups fresh cranberries.
Happy baking!
Carol

Stacey Wickware | Reply

5 stars
If I want to substitute Red Star platinum sourdough yeast, how much should I use? This is a great recipe but I also have the instant sourdough yeast and wanted to try that too!

Red Star Yeast | Reply

Hi Stacey,
You need to use the entire packet of Platinum Instant Sourdough Yeast to get the flavor. We recommend using it in recipes that call for 1 packet (or 2 1/4 teaspoons) of dry yeast. You can find recipes developed for this product here: https://redstaryeast.com/platinum/recipes/, or use one of your favorite recipes.
Happy baking!
Carol

Barbara Evans | Reply

Could I use a black cast iron dutch oven for this bread?

Red Star Yeast | Reply

Hi Barbara,
Yes, that should work. Let us know how your bread turns out!
Happy baking!
Carol

Rosemary Brock | Reply

5 stars
I made this in an 8-qt enameled Dutch oven by adding 1/3 more of each ingredient. So 3 C of flour became 4 C; 3/4 C if dried cranberries became 1 C; … cooked the bread a bit longer.

Two other comments:
1. I put my Dutch oven in a cold oven and preheat them together. I believe avoiding the temperature shock is better for the pan. Once the oven is to temperature, you still need to leave the pan in the oven for 30 minutes for it to get rip-roaring hot.

2. I wish that this site would offer the measurements in weights along with volume measurements.

Having said all this, let me add that this is a great recipe.

Linda | Reply

5 stars
Can you bake without dutch oven? I have made this and it’s delicious but I’m just curious if you could put this in the oven with a pan of water underneath?

Red Star Yeast | Reply

Hi Linda,
I’m so happy that you are enjoying this recipe. Yes, you can make this on a sheet pan. Adding water underneath for steam may help to create a more crusty crust.

Happy baking!
Carol

Teeny | Reply

Step 4 sounds like – preheat the oven [~10 minutes for my oven] and then put the pot in the oven for 30 minutes for a total of 40 minutes or so. Is that correct? Or should the preheat and pot inside of the hot oven be a total of 30 minutes? Thanks, I cant wait to try this.

Red Star Yeast | Reply

Hi Teeny,
Yes, preheat your oven and then place the Dutch Oven in for 30 minutes. Let us know if you make it!
Happy baking!
Carol

Ed Campbell | Reply

5 stars
“Step 6. Cover and store leftover bread at room temperature for 1 week.”

What makes you think my wife and I won’t finish it off well before the week is up?

Red Star Yeast | Reply

Hi Ed,
I’m with you – leftovers won’t last that long! 🙂
Happy baking!
Carol

Jean r | Reply

5 stars
This is a great tasting bread! I doubled it both times and everyone loved it. No leftovers.

Taylor | Reply

Do I need to proof/activate the yeast first? Or do I just mix in 1/2 tsp of dry yeast from the packet? Thanks.

Red Star Yeast | Reply

Hi Taylor,
Just mix it in directly with the flour and other ingredients.
Happy baking!
Carol

Andrea | Reply

Can the second rising be in a Benetton proofing basket? Will the rings show?

Red Star Yeast | Reply

Hi Andrea,
Yes, you can rise in a Benetton proofing basket. The rings may show after baking.
Happy baking!
Carol

Holly | Reply

5 stars
I made this bread this week. It is wonderful. I have one question though. It turned a pinkish-purple color. Assuming it was from the cranberries. It tastes great. Just wondering if anyone else had this happen and/or if there is a way to avoid this happening.

Red Star Yeast | Reply

Hi Holly,
I’m glad you enjoyed the bread! You can try coating the dried cranberries in flour before adding to the other dry ingredients. Let us know if that helps!
Happy baking!
Carol

RoseMary | Reply

I’ve never found parchment paper that will withstand 475 degrees in the oven. The best I have found is unbleached and tolerant up to 450. What brand do you use that will be safe at 475?

Red Star Yeast | Reply

Hi Rosemary,
I use Kirkland (Costco brand) parchment paper when cooking pizzas at home in a 500 degree oven, and it works fine. King Arthur Flour also sells parchment paper, and it states that it is good up to 500 degrees. Let us know if you find any other sources.

Happy baking!
Carol

RoseMary | Reply

I checked the Costco Kirkland brand and it states “up to 420”. Mine is “Beyond Gourmet”, which I got on Amazon, and it states up to 450. It is my opinion that I can make this delicious sounding bread safely with my parchment paper.

Thanks for your help and the recipe!

Red Star Yeast |

You’re welcome, Rosemary! If you’re on social media, please ‘share’ your bread with us. @redstaryeast #redstaryeast

Holly | Reply

I get mine from King Arthur.

Jack C | Reply

Lookoing forward to trying this bread. Have made many traditional rise breads with fruit and nut combinations. Frequently add a little orange extract for an additional flavor. This combination is a great hit with our family. Anxious to try a no knead slow rise bread but have a couple of questions:
1. Have the blue label Rapid Rise on hand as it is my standard yeast. Can I use this in place of the Platinum and how to substitute?
2. Any thoughts of a longer refrigerator rise instead of the room temp rise?
3. Always cautious about the preheated dutch oven method. Any suggestions on using the dutch oven at room temp rather than preheated?
Thanks for your help.

Red Star Yeast | Reply

Hi Jack,
Thank you for your questions.
1. Yes, substitute at the same level. Use ½ tsp Quick Rise as called for in the recipe.
2. For proper dough development and full flavor development, 18 hours at room temperature is best.
3. To get the crusty crust, a preheated dutch oven is essential.

Happy baking!
Carol

Jack C | Reply

Thanks for the response. Very helpful. Response prompted another question. Some recipes call of an overnight rise in the refrigerator for additional flavor. Is there any general rule about what lean, yeast bread recipes will or will not benefit from the overnight, cold rise?
Great website. Always watch for new things to try.
Jack

Red Star Yeast |

Any ‘kneaded’ (or something similar to the Artisan Bread in Five Minutes a Day method) dough can be refrigerated: https://redstaryeast.com/yeast-baking-lessons/postpone-baking/. With this particular recipe, due to the low yeast level, we still recommend following the room temperature overnight rise directions.

Cook |

Hi, can I use a 9 quart Dutch oven?

Red Star Yeast |

Hi Cook,
Ideally a 6-qt Dutch oven would work best, but you could use the larger size. The dough may spread out more than rise up, but should still produce a great tasting loaf!
Happy baking!
Carol

Paula | Reply

Can I use Red Star Bread Yeast for this recipe instead of the Platinum Yeast? I would like to make it in the next few days, without making a special trip to the store.

Red Star Yeast | Reply

Hi Paula,
Yes, you can use 1/2 teaspoon of Quick Rise Yeast in this recipe.

Happy baking!
Carol

Russ | Reply

I see the recipe only calls for ½ teaspoon Red Star Platinum Superior Baking Yeast. That doesn’t sound like much. Is that because of the long bull rise? I’m wanting to make a 4 1/2 cup recipe. I’m thinking that I will need about 8-9 grams of instant yeast.

Red Star Yeast | Reply

Hi Russ,
Yes, the long rise allows for less yeast. The recipe uses 3+ cups of flour. If you are adjusting the recipe to 4 1/2 cups of flour, I would recommend using 1 teaspoon of yeast.
Happy baking!
Carol

Valerie D Curtiss | Reply

5 stars
I just saw your recipe on Facebook and immediately went and threw it together… will throw it in the oven tomorrow. I use the liner of a 1-1/2 qt slow cooker as a pan for my no knead bread, hope that will hold it! Can’t wait to try it.

Ray Pellicore | Reply

Best bread ever, followed your recipe yo a T! The results were delicious. Almost ate the whole thing, but gave half to our neighbors while still warm. I am a big fan of simple bread dishes like this and any variations of No – knead types of bread.

Vicki F | Reply

I’m trying this tonight!

Hazel | Reply

Can you use Bread Flour in place of the All purpose Flour??

Red Star Yeast | Reply

Hi Hazel,
Yes, you can substitute bread flour for the all-purpose flour. You may need to add a bit more water due to the higher protein content of the bread flour.
Happy baking!
Carol

Marilyn Cohen | Reply

5 stars
I would love to make small pull-a-part rolls. Is that possible using this recipe? I usually by them from the Brooklyn Bakery, but they always run out.

Red Star Yeast | Reply

Hi Marilyn,
I don’t see why not! Let us know how they turn out.
Happy baking!
Carol

Susan | Reply

Could you use a 5.5 qt dutch oven?

Red Star Yeast | Reply

Hi Susan,
Yes, that size would work. Let us know if you make the recipe!
Happy baking!
Carol

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