No knead cranberry walnut bread is a sweet, tart bread. This no knead recipe is perfect for people who are new to using yeast.
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I love a good fancy bread.
You know the kinds you can buy from an actual bakery but can’t necessarily find in the grocery store bakery?
That’s this cranberry walnut bread.
But just because it’s a specialty bread that has yeast in it doesn’t mean it is difficult to make or that you need to trek it to your local bakery to enjoy it.
It’s pretty easy to put together and full of the sweet, tart winter time flavors that make this an absolutely treat.
Ingredients
To make this you’ll need:
- Flour– Bread flour not all purpose. Don’t substitute. You can find it right next to the all purpose flour in the grocery store.
- Salt
- Walnuts– Chopped
- Dried cranberries– Craisins
- Warm water– Not hot or it will kill the yeast
- Sugar– Granulated
- Yeast– Active dry yeast
How to Make
Start by stirring together the bread flour, salt, walnuts and cranberries in a large bowl.
Once those ingredients are combined, set the mixture aside.
In a smaller bowl, stir together the water, sugar, and yeast.
Let it sit for about 5 minutes so the yeast can bloom (get a little foamy and bubbly on top).
Stir the water mixture into the flour mixture until a sticky dough forms.
Then, cover the dough bowl with plastic wrap.
Set it in a warm place and let it rise for about 2 hours.
After 2 hours, carefully tip the dough out onto a lightly floured piece of parchment paper and shape it into a circle.
Then, let the dough rise an additional 1 hour.
During the second rise, preheat the oven to 450 F with a large, lidded cast iron dutch oven into the oven during the preheat time.
Using oven mitts, carefully remove the dutch oven from the preheated oven and take off the lid.
Lift the parchment with the dough into the pot, cover, and return to the oven
Cook for 45 minutes covered, then remove lid and cook an additional 5-10 minutes uncovered, or until the crust is golden brown.
Let the bread cool for 10 minutes in the pot before removing to a wire cooling rack and cooling completely before slicing.
Serve and enjoy!
Do I really need to use bread flour? What’s the difference between bread flour and all purpose?
Yes!
Bread flour has more protein than all purpose flour.
The protein helps the glutens develop and gives it the structure and texture.
If you use all purpose flour, it will taste more or less the same.
The biggest different being that the bread will be softer and not have the same chewy texture you’d expect from a quality loaf of artisan bread.
Is This Like Costco’s Cranberry Walnut Bread?
Yes!
This is meant to be a Costco copycat and our interpretation of their delicious, but seasonal cranberry walnut bread.
They’re version uses whole wheat and barley flour, while we prefer using bread flour in our version.
Costco only offers their cranberry walnut bread in late Fall and early Winter.
This recipe will let you enjoy it all year long, anytime a craving hits.
Storing Leftovers
Store leftover bread tightly wrapped on the counter for two days.
Tips and Tricks
- If the yeast doesn’t get bubbly while it sits, it is not good to use. Discard and try again with another packet of yeast, making sure the water is not too hot or too cold. The water should be between 105 and 115 degrees.
- This bread makes delicious toast and tastes so good smeared with butter and honey.
- Don’t skip heating the Dutch oven before you put the dough in. This helps a nice crust develop on the bread.
Other No Knead Bread Recipes
No knead cranberry walnut bread is a cozy, winter favorite.
Make it and enjoy!
Looking for other no knead bread recipes?
Try these:
- Traditional Irish Soda Bread Recipe
- Crockpot Rosemary Olive Oil Bread
- Cheesy Beer Bread
- Shortcut Focaccia Bread Using Frozen Dinner Rolls
If you’ve tried this NO KNEAD CRANBERRY WALNUT BREAD, or any other recipe on my site, let me know in the comment section how it turned out, we love hearing from our readers! You can also follow along with me on PINTEREST, FACEBOOK, and INSTAGRAM to see more amazing recipes and whatever else we’ve got going on!
No Knead Cranberry Walnut Bread
Ingredients
- 4 cups bread flour
- 1 ½ teaspoons salt
- ¾ cup walnuts
- ½ cup dried cranberries
- 1 ½ cups warm water
- 1 tablespoon granulated sugar
- 1 packet 2 ¼ teaspoons active dry yeast
Instructions
- In a large bowl, stir together the bread flour, salt, walnuts and cranberries; set aside
- In a smaller bowl, stir together the water, sugar, and yeast and allow to bloom, approximately 5 minutes
- Stir the water mixture into the flour mixture until a sticky dough forms
- Cover with plastic wrap and allow to rise for about 2 hours in a warm place
- Carefully tip the dough out onto a lightly floured piece of parchment paper, and shape into a circle
- Allow to rise an additional 1 hour
- During the second rise, preheat the oven to 450 F and place a large dutch oven with the lid on into the oven during the preheat time
- Carefully remove the dutch oven from the preheated oven, remove the lid (using oven mitts) and lift the parchment with the dough into the pot, cover, and return to the oven
- Cook for 45 minutes covered, then remove lid and cook an additional 5-10 minutes uncovered, or until the crust is golden brown
- Allow to cool for 10 minutes in the pot before removing to a wire rack and cooling completely before slicing
Notes
- If the yeast doesn't get bubbly while it sits, it is not good to use. Discard and try again with another packet of yeast, making sure the water is not too hot or too cold. The water should be between 105 and 115 degrees.
- This bread makes delicious toast and tastes so good smeared with butter and honey.
- Don't skip heating the Dutch oven before you put the dough in. This helps a nice crust develop on the bread.
Nutrition
This post may contain affiliate links. As an amazon associate, I earn from qualifying purchases. See my full Disclosure Policy for details.
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