Description
This no-knead Thanksgiving Cranberry Walnut Bread is a delightful artisan-style loaf that combines the tartness of dried cranberries and the crunch of walnuts with subtle hints of orange zest and honey. Baked in a Dutch oven to achieve a crisp, golden crust and soft, flavorful interior, this bread is perfect for holiday meals or cozy mornings.
Ingredients
Scale
Yeast Mixture
- ½ teaspoon active dry yeast
- 1 ½ cups warm water (110 to 115 degrees F)
- 1 teaspoon granulated sugar
Dough
- 2 teaspoons Kosher salt
- 3 cups bread flour, plus 2 tablespoons (plus more for surface)
- ¾ cup dried cranberries
- ½ cup dried walnuts, roughly chopped
- 1 tablespoon honey
- 1 tablespoon orange zest
Instructions
- Prepare the Yeast Mixture: Dissolve the active dry yeast and granulated sugar in the warm water (110 to 115°F). Let sit for 10 minutes until foamy to activate. If it doesn’t foam, discard and restart to ensure proper yeast activation.
- Mix the Dough: In a large bowl, whisk the bread flour with Kosher salt. Add the yeast mixture and honey, stirring gently until no dry flour remains, avoiding over-mixing. Fold in dried cranberries, walnuts, and orange zest until evenly incorporated. The dough will be sticky and wet—that’s expected.
- First Rise: Cover the bowl tightly with plastic wrap without touching the dough and let it rest at room temperature for 18 hours. This long fermentation develops flavor and texture.
- Shape the Dough: After rising, transfer the sticky dough to a well-floured surface. Sprinkle flour on top and on your hands. Gently fold edges to the center to form a ball without deflating the air bubbles. Place the dough seam side down on lightly floured parchment paper, smooth side up.
- Second Rest: Cover the dough ball with plastic wrap and let it rest on the counter for 30 minutes to relax.
- Preheat Oven and Dutch Oven: Place a 5 to 6-quart Dutch oven with its lid inside your oven and preheat to 450°F for at least 30 minutes to get the pot thoroughly heated.
- Score the Dough: Using a sharp knife, score an X or your preferred pattern on top of the dough to allow expansion during baking.
- Bake Covered: Carefully remove the hot Dutch oven from the oven, lift the parchment paper with the dough, and place it inside. Cover with the lid and bake for 30 minutes without opening to retain steam and moisture.
- Bake Uncovered: Remove the lid and continue baking for an additional 8 to 10 minutes until the crust turns a deep golden brown.
- Cool and Serve: Lift the bread out with the parchment paper and let it cool completely on a wire rack before slicing for the best texture and flavor.
Notes
- Allow the dough to rise for the full 18 hours to maximize flavor and achieve the ideal texture. A minimum of 12 hours is possible but results may vary.
- The dough will be sticky and wet before and after rising; this high hydration creates steam for a crispy crust when baked in the Dutch oven.
- A Dutch oven is essential for trapping steam and forming the perfect crust, replicating professional baking conditions at home.
- Store the bread in a semi-open paper bag to maintain crust crispness while preventing it from drying out.
- For longer storage, freeze wrapped first in aluminum foil and then in a resealable freezer bag for up to 3 months. Thaw fully at room temperature before slicing.
Nutrition
- Serving Size: 1 slice (approx. 1/12 of loaf)
- Calories: 180
- Sugar: 6g
- Sodium: 350mg
- Fat: 3.5g
- Saturated Fat: 0.3g
- Unsaturated Fat: 3g
- Trans Fat: 0g
- Carbohydrates: 34g
- Fiber: 3g
- Protein: 5g
- Cholesterol: 0mg
