❓ Can I use active dry yeast instead of instant?

Absolutely! Crusty Cranberry Nut No-Knead Bread works beautifully with active dry yeast. Just mix it in and let the dough rise overnight—no extra steps needed.

❓ What if I don’t own a Dutch oven?

While a Dutch oven is ideal for baking Crusty Cranberry Nut No-Knead Bread , you can use a large oven-safe pot with a lid or even a deep baking dish covered with foil. The key is trapping steam for that crackly crust.

❓ How do I know if my bread is done baking?

The best way to tell is to tap the bottom—if it sounds hollow, it’s ready. Or, use a thermometer: Crusty Cranberry Nut No-Knead Bread is perfectly baked when it reaches 195°F (90°C) inside.

❓ Can I use fresh or frozen cranberries instead of dried?

Not recommended. Fresh or frozen cranberries release too much moisture and can make the dough overly wet. Stick to dried fruit for best results in Crusty Cranberry Nut No-Knead Bread .

Crusty Cranberry Nut No-Knead Bread: 7 Secrets for Perfect Artisan Loaf

Description

Effortless artisan-style bread with tart cranberries and crunchy nuts—no mixer, no kneading, just time. This loaf delivers a golden, crackly crust and a soft, flavorful crumb with minimal effort. Perfect for cozy breakfasts, elegant brunches, or sharing with friends and family.

Ingredients

Scale

3 cups + 2 Tbsp (390g) bread flour or all‑purpose flour (spooned & leveled), plus more as needed
2 tsp coarse sea salt
½ tsp instant yeast (or active dry yeast)
¾ cup (95g) chopped walnuts or pecans
¾ cup (105g) dried cranberries
1 Tbsp (21g) honey (use maple syrup or agave for vegan version)
1½ cups (360ml) warm water (about 95°F / 35°C)

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Instructions

In a large bowl, stir together the flour, salt, yeast, chopped nuts, and dried cranberries.
In a separate bowl, mix together the warm water and honey, then pour over the dry ingredients. Stir until combined. Expect a very sticky dough—do not add extra flour.
Cover the bowl tightly and let the dough rise at room temperature for 12–18 hours, until it’s doubled in size with surface bubbles.
Turn the dough out onto a lightly floured surface. Shape gently into a ball and place on a large piece of parchment paper. Score an X on top with a sharp knife or lame. Cover and let rest for 30 minutes.
Preheat your oven to 475°F (246°C) with the Dutch oven (with lid) inside for 30 minutes.
Carefully lift the dough using the parchment paper and place it (paper included) into the hot Dutch oven. Cover and bake for 25 minutes.
Remove the lid and bake for another 8–10 minutes until the crust is golden brown. Done when the bottom sounds hollow or the center reaches 195°F (90°C).
Remove loaf and let cool on a wire rack for at least 20 minutes before slicing.

Notes

Make-Ahead & Freezing: The dough can be made in advance. After baking and cooling, wrap the loaf tightly in plastic and foil and freeze for up to 3 months. Thaw before serving.

Freezing Dough: Place wrapped unbaked dough in the freezer. Thaw at room temperature, then shape, score, rest, and bake as instructed.

Dutch Oven Tip: Use a 5- to 6-quart enamel or cast-iron Dutch oven. If smaller, divide dough into two loaves and bake one at a time.

Substitutions & Variations:

Use bread or all‑purpose flour—bread flour gives a chewier texture.

Swap nuts: walnuts, pecans, almonds, hazelnuts.

Swap dried fruit: raisins or dried cherries.

Vegan: substitute honey with maple syrup or agave.

Whole wheat version: replace up to 1 cup of flour with whole wheat flour for added fiber (avoid using all whole-wheat for better texture).

Scoring Tip: Score gently and let dough expand evenly to avoid irregular breaks.

Testing Doneness: Hollow tap or use a thermometer (195°F/90°C for best results).

Prep Time: 20 minutes
Cook Time: 35 minutes
Category: Artisan Bread, Breakfast, Brunch
Method: No‑Knead, Oven‑Baked
Cuisine: American Rustic

Nutrition

Serving Size: (e.g., 1 slice / 1 oz)
Calories: 150 kcal
Sugar: 5 g
Sodium: 190 mg
Fat: 3 g
Saturated Fat: 0 g (minimal)
Unsaturated Fat: ~2 g (monounsat. & polyunsat. estimate)
Trans Fat: 0
Carbohydrates: 25 
Fiber: 2 g
Protein: 4 g
Cholesterol: 0 mg