If You Like Cozy, Lazy Baking – You’ll Love This Bread
Alright, friend, here’s the lowdown: I keep coming back to this no knead cranberry walnut bread because it basically asks nothing of me (except patience… and maybe for my kitchen to not be freezing cold for once). The first time I made this, it was after a snowy Thursday where I’d run out of store-bought bread and figured, well, why not try the whole “leave dough overnight” thing? Turns out, there’s actual magic in letting yeast and time do the heavy-lifting.
And, okay, confession time: I once absentmindedly grabbed the dog’s leash instead of a dough scraper. Thankfully caught it before things got weird. But, yeah, this bread is forgiving—even to distracted home bakers like me. Get comfy, let’s make some bread that tastes like fall and hugs and, let’s be honest, it probably won’t last the day (mine never does).
Why I Make This All. The. Time.
- I make this when I’m craving bakery bread but don’t want to get out of my pajamas (or brush my hair… whatever).
- My family goes mad for it because there’s big pockets of sweet cranberry and crunchy little walnut bits in every slice. It’s actually requested more often than pizza now, which is saying something.
- It lets me pretend I’m someone with wild sourdough starter skills (which, for the record, I do not have and probably never will—yeast is honestly easier to handle for me.)
- I used to dread kneading, mostly because, well, I just get bored. This recipe skips that entirely. Cheers to less elbow grease.
- If for some reason it doesn’t turn out perfect, I just call it “rustic” and no one says boo.
What You’ll Need (Don’t Get Stuck On Brands)
- 3 cups (375g) all-purpose flour (sometimes I swap in a cup of whole wheat flour for a heartier texture; my friend swears by bread flour, but honestly, I just use whatever’s in my canister)
- 1 and 1/2 teaspoons salt (I use kosher, but table salt works in a pinch. My gran only used Diamond, no idea why)
- 1/2 teaspoon active dry yeast (if you do instant yeast, skip the blooming step… learned that the hard way)
- 1 and 1/4 cups (300ml) lukewarm water (the temp should feel like nothing much to your wrist. Too hot, and your yeast is toast. Literally.)
- 3/4 cup roughly chopped walnuts (pecans will do if you ran out, and I actually enjoy it both ways)
- 3/4 cup dried cranberries (sometimes I toss in golden raisins instead, or mix half and half)
- Optional: Zest of an orange, because sometimes I’m feeling fancy—or I just have an orange slowly fossilizing in the fridge. Up to you!
Let’s Get This Bread (Steps With Some Wiggle Room)
- First—grab a big bowl. Nothing fancy, just roomy. Whisk together your flour, salt, and yeast.
- Stir in the water, scraping down the sides until you get a shaggy dough that looks like… well, it’s not pretty. That’s fine. If you also added orange zest, this is where the magic starts to smell good.
- Add in nuts and dried fruit, and mix just until they’re scattered throughout. (I sneak a little taste now—shh!)
- Cover tightly with plastic wrap or a beeswax wrap if you’re being eco, and leave it somewhere warm. Honestly, on the counter is good. Sometimes if it’s particularly chilly, I stick it in my (turned off!) oven with just the light on. Leave for 12-18 hours. Overnight. Go binge a show—you’ve earned it.
- When you wander in the next day, the dough should look puffy, with some bubbles on top. Flour your hands, scrape the dough out onto a floured surface, and give it a quick fold: pull the edges into the center once or twice. It’ll be sticky—don’t stress.
- Plop it onto a sheet of parchment paper, cover loosely, and let it rise for another hour or two. Or, honestly, until you remember it again. “watching its rise” is overrated (but try not to leave it more than 3 hours or it gets lazy).
- About 30 minutes before you want to bake, crank your oven up to 450°F (230°C) and stick a heavy Dutch oven (with the lid) inside to heat up. No Dutch oven? Scroll down to “Equipment” for my alternate method.
- When your oven’s ready, plop the dough (still on its parchment, like a little dough hammock) into the hot Dutch oven. Cover and bake 30 minutes, then take the lid off and bake another 15-20—until it’s gorgeously golden-brown and your kitchen smells like happiness.
- Cool on a wire rack. Try to wait 20 minutes before you slice; it’s actually better for the crumb, but I rarely manage more than ten.
Things I’ve Learned (The Easy Way and the Hard Way)
- Don’t add too many cranberries or nuts, or the loaf gets weirdly heavy and won’t rise as much (ask me how I know…)
- It’s tempting to cut into it while it’s hot, but the inside will be all gummy. Actually, I find it works better if you let it cool, at least a bit.
- If your dough looks too wet, just add a bit more flour when folding. If it’s too dry? Sprinkle a teaspoon more water and knead (just a smidge).
The Weird Variations I’ve Tried (And The Ones That Did Not Work)
- Chopped dark chocolate with walnuts, with a handful of sour cherries—sounds fancy, tastes amazing for breakfast dunked in coffee.
- Swapped half the flour for rye. It was… hearty, but kinda dense. Maybe not my best idea. Wouldn’t repeat, unless you’re into sturdy bread.
- Added a tablespoon of honey, and the crust got stickier, but it was nice for toasting. Not my usual, but worth a shot if you’ve got a sweet tooth.
Do You Need That Dutch Oven? Not Always…
If you don’t have a Dutch oven, don’t give up! Use any heavy pot with a snug lid, or even a deep Pyrex dish covered with foil (done that in my cousin’s tiny flat before, worked fine). No lid? Bake it on a baking tray with a pan of water underneath for steam; crust’s a bit different, but hey, bread is bread.
How Long Does This Bread Actually Last?
If I’m honest, the loaf usually disappears before it’s fully cool. If you’re more self-controlled, keep it in a paper bag or wrapped in a towel for a day or two—otherwise, the crust gets tough in plastic. Freezes pretty well (wrap tight!), but the walnuts can get a tad soggy. Still better than store-bought, though.
How I Love To Serve This (A Family Quirk)
This is gold for brunch. My youngest eats it warm, thickly sliced with a slab of salted butter. I’m partial to toasting it the next day (if there is any left!) with a drizzle of maple syrup and a pinch of flaky salt. We’ve also made mini sandwiches: turkey, brie, a swipe of cranberry sauce. Highly recommend. Or just nibble standing at the counter—as you do!
Stuff I Learned The Hard Way (Pro Tips, Sorta)
- I once tried to rush the second rise, sticking it near a heater? Ended up with a loaf that wasn’t quite right—texture was a bit… claggy. Wait it out. Good things come to those who snack and wait.
- Use parchment paper—you’ll thank me when it’s time to lift that bubbly dough. Flour alone isn’t always enough. I ruined a tea towel once. Oops.
- If your bread’s pale, just bake a bit longer. I used to panic and take it out too early; golden means done here, not just “not raw”.
FAQ: Random Bread Questions I’ve Actually Gotten
- Seriously, is it really “no knead” or just less knead?
- Honestly, truly “no knead”—just stir, fold, done. Your dough hook is safe in the drawer.
- Can I make this with fresh cranberries?
- Sure but chop them up and maybe add a smidge more sugar since they’re tart. Dried keeps it chewy, though.
- My dough looks like weird goo, is that normal?
- Yup! It’ll sort itself out when baking. Don’t worry if it looks like swamp monster food at first; it always does for me too.
- What if I don’t have yeast? (Thanks, 2020…)
- I’ve tried with baking powder, and the result was… not bread. Don’t recommend, unless you want a dense brick to fend off intruders with.
- What if I don’t own a kitchen scale?
- Honestly, I eyeball a lot and survive just fine. Cups work, just keep it rough. Want to convert back and forth? I check King Arthur’s handy chart.
- Can I double it?
- You can, but only if your pot can handle it. Otherwise, two loaves side by side. Freeze one for sad sandwich emergencies.
- Any favorite resources or bread inspiration?
- Love this Serious Eats guide, plus YouTube’s Food Wishes for extra distraction. Makes you hungry just watching.
And now for a random digression: last time I was making this, my neighbor’s dog started howling right as the bread went in the oven. She swears it howls every time because it knows someone’s about to eat better than kibble. Probably true, to be fair.
So there you go: my sort-of-official, mostly-accidental method for no knead cranberry walnut bread. If it flops? Just rename it “artisan” and make tea. Enjoy!
Ingredients
- 3 cups (375g) all-purpose flour
- 1 1/2 teaspoons salt
- 1/2 teaspoon instant yeast
- 1 1/2 cups (360ml) lukewarm water
- 3/4 cup dried cranberries
- 3/4 cup chopped walnuts
- 1 tablespoon honey
- Extra flour for dusting
Instructions
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1In a large mixing bowl, whisk together the flour, salt, and instant yeast.
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2Stir in the water and honey, then add the dried cranberries and chopped walnuts. Mix until a sticky dough forms.
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3Cover the bowl with plastic wrap and let the dough rise at room temperature for 10-12 hours, or overnight, until doubled in size and bubbly.
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4Turn the dough out onto a floured surface. With floured hands, shape it into a ball. Allow it to rest uncovered for about 30 minutes.
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5Preheat oven to 450°F (230°C) and place a Dutch oven or heavy pot inside to heat. Carefully place the dough into the hot pot, cover, and bake for 30 minutes. Remove the lid and bake for another 15 minutes until golden and crusty.
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6Remove bread from pot and allow to cool on a wire rack before slicing and serving.
Approximate Information for One Serving
Nutrition Disclaimers
Number of total servings shown is approximate. Actual number of servings will depend on your preferred portion sizes.
Nutritional values shown are general guidelines and reflect information for 1 serving using the ingredients listed, not including any optional ingredients. Actual macros may vary slightly depending on specific brands and types of ingredients used.
To determine the weight of one serving, prepare the recipe as instructed. Weigh the finished recipe, then divide the weight of the finished recipe (not including the weight of the container the food is in) by the desired number of servings. Result will be the weight of one serving.
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