{"id":40174,"date":"2024-11-25T10:08:32","date_gmt":"2024-11-25T04:38:32","guid":{"rendered":"https:\/\/www.tashasartisanfoods.com\/blog\/?p=40174"},"modified":"2024-11-30T23:42:03","modified_gmt":"2024-11-30T18:12:03","slug":"no-knead-cranberry-walnut-bread","status":"publish","type":"post","link":"https:\/\/www.tashasartisanfoods.com\/blog\/no-knead-cranberry-walnut-bread\/","title":{"rendered":"No-Knead Cranberry Walnut Bread"},"content":{"rendered":"\n
\n

No-knead cranberry walnut bread <\/strong>is crammed with cranberries, chocolate, and walnuts. It\u2019s crusty, delicious, and takes minimal effort to make. The recipe for cranberry walnut bread is a variation of my easy no-knead Dutch oven bread,<\/a> just with more bells and whistles.<\/p>\n\n\n\n

\"Sliced<\/figure>\n\n\n\n

This bread is super crusty on the outside and soft and fluffy on the inside. And it's on my weekly bake menu. Absolutely fantastic with a smear of cinnamon honey butter<\/a>, we can't get enough of this no-knead cranberry bread!<\/p>\n<\/div><\/div>\n\n\n[feast_advanced_jump_to]\n\n\n

\n
\n
\n

Why You\u2019ll Love This Recipe<\/h2>\n\n\n\n

The no-knead cranberry walnut bread with chocolate is very, very low effort. All it asks for is time.<\/p>\n\n\n\n

It looks so beautifully rustic and artisanal without any effort at all!<\/p>\n\n\n\n

The addition of chocolate makes the bread festive and perfect for the holiday season.<\/p>\n\n\n\n

You can serve it for breakfast, or brunch, or make a dessert out of it!<\/p>\n<\/div><\/div>\n<\/div><\/div>\n<\/div><\/div>\n\n\n\n

\n
\n
\n

No-Knead Cranberry Bread Recipe Ingredients<\/h2>\n\n\n\n
\"Ingredients<\/figure>\n\n\n\n

Flour: I use all-purpose flour <\/strong>for this recipe.<\/strong> You can swap half of it with whole wheat flour. It does make the no-knead bread a bit dense but delicious nonetheless.<\/p>\n\n\n\n

Yeast<\/strong>: Instant and dry active yeast, either works here. Just make sure your yeast is active! Dissolve half a teaspoon in warm water and set aside for a few minutes. If you see the mixture bubbly and foamy, your yeast is good to use.<\/p>\n\n\n\n

Water<\/strong>: Yeast blooms best at 105\u00b0F (40.5 \u00b0C). So, use warm water\u2014not hot, not cold. Hot water will kill your yeast. Cold water will not activate it.<\/p>\n\n\n\n

Salt<\/strong>: Balances all the flavors.<\/p>\n\n\n\n

Sugar<\/strong>: Helps activate the yeast.<\/p>\n\n\n\n

Dried cranberries<\/strong>: Give a lovely chewy texture and sweet-tart flavor to the no-knead cranberry walnut bread. Raisins, dates, or dried apricots are good substitutes.<\/p>\n\n\n\n

Walnuts<\/strong>: While you can make this no-knead bread with any nuts you prefer (like pecans or almonds), I find walnuts give the best crunch and texture and work so well with chocolate and cranberries.<\/p>\n\n\n\n

Chocolate<\/strong>: You can use dark chocolate chips, and chunks, or even chop a bar of good-quality baking chocolate.<\/p>\n\n\n\n

See the recipe card for full information on ingredients and quantities.<\/em><\/p>\n<\/div>\n<\/div><\/div>\n<\/div><\/div>\n\n\n\n

\n

How To Make No-Knead Cranberry Walnut Bread<\/h2>\n\n\n\n

Step 1:<\/strong> Mix the yeast, sugar, and warm water in a small bowl. Set aside for 5-10 minutes until bubbly and foamy.<\/p>\n\n\n\n

\n
\n
\"flour<\/figure>\n\n\n\n

Step 2:<\/strong> In a large bowl, combine the flour, salt, and the yeast -water mixture.<\/p>\n<\/div>\n\n\n\n

\n
\"mixed<\/figure>\n\n\n\n

Step 3:<\/strong> Mix well to form a shaggy dough. This is a very sticky dough.<\/p>\n<\/div>\n<\/div>\n\n\n\n

\n
\n
\"proofed<\/figure>\n\n\n\n

Step 4:<\/strong> Cover the bowl and let the dough rise for 3-4 hours until it's doubled and has small holes or bubbles on top. Sprinkle 1-2 tablespoons of flour on the dough. Flour your hands well and fold the dough on top of itself, 4 times. <\/p>\n<\/div>\n\n\n\n

\n
\"dried<\/figure>\n\n\n\n

Step 5:<\/strong> Add the dried cranberries, walnuts, and chocolate chips to the dough and fold the dough over 3-4 times.<\/p>\n\n\n\n

<\/p>\n<\/div>\n<\/div>\n\n\n\n

\n
\n
\n
\n
\n
\"bread<\/figure>\n\n\n\n

Step 6:<\/strong> Sprinkle a tablespoon of flour on a piece of parchment paper and place the dough on it.  Let the dough rest for 15-20 minutes. Meanwhile, place your Dutch oven (with lid) in the oven and heat the oven to 230 C \/ 450 F. <\/p>\n<\/div>\n\n\n\n

\n
\"bread<\/figure>\n\n\n\n

Step 7:<\/strong> Place the rested dough with the parchment paper in the hot Dutch oven. Cover and bake for 40 minutes.<\/p>\n<\/div>\n<\/div>\n\n\n\n

\"baked<\/figure>\n\n\n\n

Step 8:<\/strong> Carefully remove the lid and continue baking for another 10-15 minutes until the no-knead cranberry walnut bread is cooked through and golden brown.<\/p>\n\n\n\n

Remove the bread loaf from the baking dish and let it cool completely for at least 2 hours before slicing.<\/p>\n\n\n\n

\"baked<\/figure>\n\n\n\n
\n
\n

Pro Tips<\/h2>\n\n\n\n