Crusty Cranberry Nut No-Knead Bread 🍞❤️
Ingredients:
3 cups all-purpose flour
1 1/2 tsp salt
1/2 tsp instant yeast
1 cup dried cranberries
3/4 cup chopped walnuts or pecans
1 1/2 cups warm water
Directions:
In a large mixing bowl, whisk together flour, salt, and yeast. Stir in cranberries and nuts until evenly distributed.
Gradually add warm water, stirring until a shaggy dough forms. Cover the bowl tightly with plastic wrap and let it sit at room temperature for 12-18 hours (overnight is best).
Preheat your oven to 450°F (230°C). Place a Dutch oven or heavy oven-safe pot with a lid inside to heat for 30 minutes.
While the pot heats, turn the dough out onto a floured surface and shape it into a round loaf. Cover with a clean towel and let rest while the pot finishes heating.
Carefully remove the hot pot from the oven. Place the dough into the pot, cover with the lid, and bake for 30 minutes.
Remove the lid and bake for another 10-15 minutes, or until the bread is golden brown and crusty.
Let cool on a wire rack before slicing and serving.
Prep Time: 10 minutes (plus 12-18 hours resting) | Cooking Time: 40-45 minutes | Total Time: 13-19 hours
Kcal: 180 kcal (per slice) | Servings: 12 slices
Tips:
Use a mixture of whole wheat and all-purpose flour for a heartier loaf.
Add a sprinkle of oats or seeds on top before baking for extra texture.
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