Cranberry Walnut Artisan Bread [no knead]

Homemade bread is probably my favourite thing to bake. The smell of fresh bread baking in the oven is intoxicating. I tend to make all of my bread doughs in the bread machine as it does all of the work for me, However this artisan bread is no knead with a few simple ingredients. If you are new to bread making this is a great recipe to start with, it’s fool proof!

Baking Tips

The rise time for this bread is extensive. I allow mine to rise a full 18 hours.

Try to resist the urge to slice the bread while it’s still warm. Allow bread to cool completely. The bread is still cooking when it’s removed from the oven. Cutting into it to early can result in under cooked elasticy bread.

After lining your Dutch oven with parchment paper dust a little flour on the bottom so the dough doesn’t stick.

The Dutch oven traps steam which makes your bread golden and crispy. pre heating the pot with the lid on will ensure your bread is extra crispy.

Cranberry & Walnut Artisan Bread

3 Cups All Purpose Flour

1 tsp Instant Yeast

2 tsp Kosher salt

1/2 cup Walnuts

1/2 cup Dried Cranberries

1 1/2 cups Room Temperature Water

2 tbsp Honey


    Add flour to large mixing bowl. On one side add the yeast. And the other side add the salt. Mix the yeast into the flour first keeping the salt separate. Mix the salt into the flour on the opposite side. Give the mixture a few good stirs and combine together.
    Add the cranberries and walnuts to the flour mixture. Combine evenly throughout.
    Add honey and water to the bowl and mix well. The dough will not look like regular bread dough,It is more shaggy and sticky.
    Ensure the bowl has enough space for the dough to double in size.
    Cover the bowl in plastic wrap and store in a warm place for 18 hours.
    After the dough has risen. Preheat oven to 425°. Place your Dutch oven in at this time to warm up as well.
    Place your parchment on the counter and dust with flour. With floured hands remove dough from bowl and place on the parchment, forming a round loaf. Remember this is not regular dough, if it feels to fluid add a tablespoon of flour as needed.
    The goal is to handle the dough as little as possible. Allow dough to under go a second rise of 30 minutes. The oven and the pot will be preheating during this time.
    After 30 minutes trim the parchment to a circle and carefully place in warm Dutch oven. Place the lid on the pot and return to oven for 30 minutes. Do not take lid off during the 30 minute baking time. It will release the steam and no longer yield a crusty bread.
    After 30 minutes have passed remove lid and return to oven for 15 minutes more.
    After the 15 minutes remove from oven and place on wire rack to cool. Resist cutting into bread before it cools as the bread is still cooking in the inside. Cutting into the bread to early will result in a rubbery texture.

This is delicious toasted with fresh butter or alongside dinner.

Let me know in the comments how you enjoyed this recipe

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