Description
A rustic loaf featuring the tangy sweetness of cranberries and the crunchy texture of walnuts, with a no-knead, artisan-style method for a crispy crust.
Ingredients
Scale
- 450 g (3 cups) all-purpose flour
- 325–350 g (1½ cups) water
- 1½ tsp salt
- 1/4–1/2 tsp instant yeast
- 3/4 cup dried cranberries
- 1/2–3/4 cup toasted chopped walnuts
Instructions
- Mix flour, salt, yeast, and water until a shaggy dough forms.
- Fold in cranberries and walnuts after a short rest.
- Let the dough ferment at room temperature for 12-18 hours until bubbly and doubled.
- Turn the dough onto a floured surface, shape loosely, and allow a final rise of 1-2 hours.
- Preheat a Dutch oven to 450°F (230°C).
- Bake covered for 30 minutes, then uncover and bake another 10-20 minutes until deep golden-brown and the internal temperature reaches 200-205°F (93-96°C).
Notes
For best results, use a kitchen scale for measuring and toast walnuts for enhanced flavor.
- Prep Time: 15 minutes
- Cook Time: 50 minutes
- Category: Bread
- Method: No-knead, long fermentation, baked in a Dutch oven
- Cuisine: American
Nutrition
- Serving Size: 1 slice
- Calories: 200
- Sugar: 8g
- Sodium: 410mg
- Fat: 10g
- Saturated Fat: 1g
- Unsaturated Fat: 9g
- Trans Fat: 0g
- Carbohydrates: 26g
- Fiber: 2g
- Protein: 6g
- Cholesterol: 0mg