Description
An easy, rustic loaf with a crisp crust and a tender, chewy crumb, studded with tart cranberries and toasty walnuts.
Ingredients
Scale
- 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