clock clock iconcutlery cutlery iconflag flag iconfolder folder iconinstagram instagram iconpinterest pinterest iconfacebook facebook iconprint print iconsquares squares iconheart heart iconheart solid heart solid icon
cranberry walnut bread recipe

No-Knead Cranberry Walnut Bread Recipe

5 Stars 4 Stars 3 Stars 2 Stars 1 Star 5 from 1 review
  • Author: Abbe Odenwalder
  • Prep Time: 20 Minutes
  • Cook Time: 35 Minutes
  • Total Time: 18 Hours*
  • Yield: 12 1x
  • Category: Bread
  • Cuisine: American


This delectable no-knead bread recipe is made with lots of chewy cranberries and plenty of crunchy walnuts. Quickly put together, it can sit up to 18 hours at room temperature before you bake it.


Units Scale

2 .5 cups all purpose flour

1/2 c dark rye flour or use all purpose flour

1/2 t instant yeast

2 T brown sugar

1.5 t coarse salt

3/4 c coarsely chopped walnuts

3/4 c dried cranberries

1.5 cups warm water


In a large bowl stir the first 7 ingredients with a wooden spoon.

Slowly stir in the warm water. The dough will be sticky. Using lightly floured hands shape the dough into a ball as best you can. No need to put this into another bowl. Cover with plastic wrap and let sit at room temperature for 12 to 18 hours. The dough will double in size, be covered in bubbles and still stick to the sides of the bowl.

Turn onto a lightly floured surface, shape into a smooth ball and place on a piece of parchment paper that fits into the Dutch oven. Place it back into the bowl so the dough will not spread while it rests.

Using a sharp knife make an x across the top of the loaf. Cover lightly with a towel or plastic wrap and let it rest for 30 minutes while the oven preheats.

Preheat the oven to 475 degrees with the Dutch oven with its lid on, inside the oven. After thirty minutes remove the lid from the Dutch oven carefully. IT IS HOT! Place the dough with the parchment paper into the Dutch oven and place the lid on the pot.

Bake 25 minutes with the lid on. Remove lid and bake for 5 – 8 minutes more or until the loaf sounds hollow when thumped or until an instant thermometer inserted into the center of the loaf reads 195 degrees.

Remove the pot from the oven and carefully lift the loaf out of it by holding onto the sides of the parchment paper. Place on a wire rack to cool for 20 minutes.


Freeze for up to 3 months. Let thaw in fridge and allow to come to room temperature before eating.

Thanks Sally’s Baking Addiction for inspiration.