No-knead cranberry walnut bread is an easy, rustic loaf with crisp crust and a tender, slightly chewy crumb studded with tart cranberries and toasty walnuts. I make this when I want homemade artisan bread without hours of hands-on work — it relies on time, not effort. After testing several ferment times and mix-ins, I landed on a reliable method that balances flavor and texture every time.
Why Make This Recipe
- Deep, complex flavor from a long, slow fermentation without active kneading.
- Impressive texture: crunchy, browned crust and open, tender crumb.
- Minimal hands-on time — mix in 10 minutes, then let the dough do the work.
- Great for breakfasts, cheese boards, or holiday gifting.
- Personal note: I love this loaf because the sweet-tart cranberries brighten the bread and walnuts add satisfying crunch with almost no extra effort.
Recipe Overview
- Prep time: 10–20 minutes active (plus 12–18 hours bulk fermentation)
- Cook time: 45–50 minutes (30 min covered, 15–20 min uncovered at 450°F / 230°C)
- Total time: ~13–19 hours including fermentation
- Servings: 10 (one 2–3 lb loaf)
- Difficulty: Easy — great for beginner bakers
- Method: No-knead, long fermentation, baked in a preheated Dutch oven for a crisp crust and even oven spring.
My Experience Making This Recipe
I tested this loaf over several weeks, adjusting the hydration and fruit ratio to prevent soggy pockets. I learned that toasting walnuts first and folding dried cranberries in at the end preserves their texture and prevents tearing the dough. Using a cast-iron Dutch oven gave the best crust and consistent oven spring.
How to Make No Knead Cranberry Walnut Bread
The process is straightforward: mix flour, water, yeast, salt, and a touch of honey; let it ferment at room temperature for 12–18 hours; gently fold in toasted walnuts and rehydrated/softened cranberries; shape and proof for 1–2 hours; then bake in a preheated Dutch oven at 450°F (230°C). Key techniques are gentle folding (to keep the gluten structure intact) and using a hot covered pot to trap steam for a blistered crust.
(If you want a slightly different approach or a recipe reference, see this version for comparison: my adapted recipe.)
Expert Tips for Success
- Use a digital scale when possible: 500 g flour, 375–400 g water (75–80% hydration), 10 g salt, 2 g instant yeast, 60–80 g sugar/honey, 150 g cranberries, 120 g walnuts. Weighing gives consistency.
- Toast walnuts at 350°F (175°C) for 6–8 minutes to deepen flavor, then cool before folding in.
- Soak very dry cranberries in warm water or orange juice for 10–15 minutes; drain and pat dry to avoid soggy spots.
- Handle dough gently: use stretch-and-fold motions during bulk fermentation if needed, but avoid aggressive kneading to keep the no-knead character.
- Preheat your Dutch oven (lid on) for at least 30 minutes at 450°F to ensure strong oven spring and crisp crust.
How to Serve No Knead Cranberry Walnut Bread
- Slice and toast with butter or cream cheese for breakfast.
- Serve warm with a cheese board — mild cheddars and Brie pair beautifully.
- Use thick slices for hearty sandwiches (turkey and cranberry combos work well).
- For gatherings, serve as country-style rounds on a wooden board with whole walnuts and extra dried cranberries for garnish.
Storage and Reheating Guide
Store cooled bread in a paper bag or bread box at room temperature for up to 2 days to preserve crust. For 3–4 days, wrap in foil or plastic and keep in the refrigerator — note the crust will soften. To freeze: slice, wrap individual portions in plastic, then foil, and store up to 3 months. Reheat slices directly from frozen in a 350°F oven for 8–12 minutes or toast slices for best crust restoration.
Recipe Variations
- Gluten-free: use a tested gluten-free 1:1 flour blend and add 1 tsp xanthan gum if not included; expect a denser crumb and slightly shorter fermentation.
- Dairy-free: recipe is naturally dairy-free if you omit butter; use olive oil or neutral oil if you want added fat.
- Honey citrus twist: swap the sugar for 60–80 g honey and rehydrate cranberries in orange juice for a bright note.
- Seeded mix: replace half the walnuts with pumpkin or sunflower seeds for extra texture and nutrition.
Nutritional Highlights
- Good source of complex carbohydrates and plant-based fats from walnuts.
- Cranberries provide vitamin C and antioxidants but also add sugar if sweetened; adjust sweetness if monitoring sugar intake.
- Allergen note: contains tree nuts (walnuts) and gluten (unless adapted). One slice (about 60–80 g) is a reasonable serving for most adults.
Troubleshooting Common Issues
- Dense loaf: dough under-fermented or yeast was old. Solution: allow longer bulk fermentation (up to 18 hours) and check yeast freshness.
- Too moist pockets around cranberries: cranberries were too wet. Solution: pat them dry after soaking and toss in a tablespoon of flour before folding in.
- Thin or pale crust: oven or Dutch oven not hot enough. Solution: preheat pot 30–45 minutes at 450°F and bake covered for the first 25–30 minutes to trap steam.
Frequently Asked Questions
Q: Can I shorten the fermentation time?
A: You can shorten to 6–8 hours by increasing yeast to 1 tsp (3 g) and keeping dough in a warmer spot (75–80°F), but flavor and texture will be less developed. I recommend the long ferment for best flavor.
Q: Do I need to use a Dutch oven?
A: A covered heavy pot (cast iron or ceramic) gives the best crust by trapping steam. If you don’t have one, use a baking stone and place a tray of boiling water in the oven to add steam, though oven spring may be reduced.
Q: How do I prevent walnuts from going soggy or bitter?
A: Toast walnuts briefly at 350°F for 6–8 minutes and cool before folding in. Toasting removes moisture and enhances their sweet, nutty flavor while reducing bitterness.
Q: Can I make smaller rolls instead of one loaf?
A: Yes. After bulk fermentation, divide into equal pieces (8–12) and proof on a sheet for 45–60 minutes, then bake at 400°F for 18–25 minutes. Watch closely to avoid overbrowning.
Conclusion
For more inspiration and variations on no-knead cranberry walnut breads, check these trusted recipes: Crusty Cranberry Nut No-Knead Bread – Sally’s Baking, No-Knead Cranberry Walnut Bread with Honey – The Busy Baker, Cranberry Walnut Bread (No Knead) – Cooking For My Soul, No Knead Cranberry Walnut Bread – A Simple Palate, and Cranberry Walnut No Knead Bread – The Seasoned Mom.
Print
No-Knead Cranberry Walnut Bread
- Total Time: 780 minutes
- Yield: 10 servings 1x
- Diet: Vegetarian
Description
An easy, rustic loaf with a crisp crust and a tender, chewy crumb, studded with tart cranberries and toasty walnuts.
Ingredients
- 500 g all-purpose flour
- 375–400 g water
- 10 g salt
- 2 g instant yeast
- 60–80 g honey or sugar
- 150 g dried cranberries
- 120 g walnuts, toasted
Instructions
- In a large bowl, mix flour, water, salt, yeast, and honey until combined.
- Cover and let the dough ferment at room temperature for 12-18 hours.
- Gently fold in toasted walnuts and rehydrated cranberries.
- Shape the dough and let it proof for 1-2 hours.
- Preheat a Dutch oven at 450°F (230°C).
- Bake the bread covered for 30 minutes, then uncovered for 15-20 minutes until crust is golden brown.
Notes
Use a digital scale for accuracy when measuring ingredients. Toast walnuts to enhance flavor and soak cranberries to prevent soggy spots.
- Prep Time: 20 minutes
- Cook Time: 50 minutes
- Category: Bread
- Method: No-Knead Baking
- Cuisine: American
Nutrition
- Serving Size: 1 slice
- Calories: 200
- Sugar: 5g
- Sodium: 400mg
- Fat: 8g
- Saturated Fat: 1g
- Unsaturated Fat: 7g
- Trans Fat: 0g
- Carbohydrates: 32g
- Fiber: 2g
- Protein: 5g
- Cholesterol: 0mg