Crusty Cranberry Nut No Knead Bread

Yeasted bread has never been easier. This simple mixing method produces the most beautiful and crusty cranberry nut no knead bread with practically zero hands-on work!

No-knead super crusty, soft, and EASY bread made in the dutch oven! Filled with dried cranberries and walnuts, the bread is delicious! Recipe on

Here’s a recipe you’re going to memorize and I’m not saying that because it’s so simple. I’m saying it because it’s an unbelievably and awesomely delicious homemade bread with a major crust, a soft and chewy texture, and plenty of irresistible nuts and dried cranberries to keep each piece interesting and unique. You won’t be able to stop making it. You won’t be able to stop eating it. And, as such, you’ll memorize the recipe in no time. That’s a guarantee.

I’ve made this no knead bread 4x within 2 weeks and I’m not even a bread person. But it MADE ME A BREAD PERSON. Not sure if that’s a bad thing?

No-knead super crusty, soft, and EASY bread made in the dutch oven! Filled with dried cranberries and walnuts, the bread is delicious! Recipe on

“Homemade bread” and “easy” are terms that don’t typically go hand-in-hand. When you think of homemade bread, you get pretty freaked out, right? Seems like a terrible idea, majorly complicated, and a general waste of time. This recipe, however, will completely change that universal thought. I realize that’s a pretty big promise, but I’m confident your perception of homemade bread will switch from “too fancy schmancy” to “wow, I can do this.”

Baking with Yeast Guide

Reference this Baking with Yeast Guide whenever you work with baker’s yeast. I include practical answers to all of your common yeast questions.

This bread, like my homemade artisan bread, has all the bells and whistles and takes zero effort to make. If you’re feeling lazy…. awesome. Because this recipe is for you.

How to Make No Knead Bread

  1. Stir 5 ingredients together. Don’t even break out your mixer.
  2. Stir in extras like chopped walnuts and dried cranberries.
  3. Shape into a ball and leave it alone for a day.
  4. Kick up your feet and don’t knead the dough.
  5. Score an X on top of the dough and bake it.
  6. You’re done.

This whole no-work, no-knead, professional-bread-at-home concept has swarmed the internet and after some research, I found it originally came from Jim Lahey of Sullivan Street Bakery in NYC. It’s all very basic ingredients, but his method is unique, which includes an 18 hour rise time. 18 hours?! Yes! Don’t be nervous, this 18 hours gives the dough a chance to ferment. And the fermentation time requires absolutely nothing from you. Just set it on your counter and forget about it until the next day. The magic happens when you’re not looking!

Red Star Yeast - Platinum

Only 5 Ingredients for No Knead Bread

You don’t need a lot of ingredients to make homemade bread and you might already know that if you’ve tried my sandwich bread recipe. You only need 5 ingredients here, which include kitchen staples like flour, salt, and honey. You’ll also need a little warm water to bring all the ingredients together and activate the yeast. For the yeast, we’re using Red Star Platinum, my favorite. Don’t be nervous– yeast doesn’t bite, I promise. 🙂 It’s just another ingredient you’re adding.

Honey isn’t usually added to traditional no knead bread recipes, but I wanted a little extra flavor here. A couple Tablespoons of flour make up for the added liquid. There’s also lots of walnuts and cranberries for interesting texture. Not that this bread needs any assistance in the texture category. It’s SO crisp and crusty. Just look at it! And that long rise time ensures an amazingly chewy texture.

How to make easy crusty no-knead bread on

You’ll bake the bread in a super hot dutch oven. If you don’t have one, you can use any heavy duty pot with a lid, providing it’s oven-proof.

Why Bake No Knead Bread in a Dutch Oven?

Baking the bread with the lid on traps steam inside the pot, creating that perfect crust. A lid is KEY to this bread recipe’s success! You won’t regret picking up a dutch oven.

No Dutch Oven? No Problem.

While the dutch oven is key to this bread’s texture, you can get around it. Instead, place the rounded dough on a parchment paper lined or generously floured baking pan. Score the bread as noted in step 3 below. Preheat the oven. After the oven is preheated, place a shallow metal or cast iron baking pan or skillet (I usually use a metal 9×13 baking pan) on the bottom oven rack. Carefully and quickly pour 3-4 cups of boiling water into it. Place the scored dough/baking pan on a higher rack and quickly shut the oven, trapping the steam inside. The steam helps create a crispier crust.

No-knead super crusty, soft, and EASY bread made in the dutch oven! Filled with dried cranberries and walnuts, the bread is delicious! Recipe on

No-knead super crusty, soft, and EASY bread made in the dutch oven! Filled with dried cranberries and walnuts, the bread is delicious! Recipe on

It’s so easy, you’ll be silly not to try it. And you’ll really be missing out!

Step-by-step pictures and additional tips below the recipe.


Crusty Cranberry Nut No Knead Bread

  • Author: Sally
  • Prep Time: 20 minutes
  • Cook Time: 35 minutes
  • Total Time: 20 hours
  • Yield: 1 loaf; 8-10 servings
  • Category: Bread
  • Method: Baking
  • Cuisine: American


Yeasted bread has never been easier. This simple mixing method produces the most beautiful and crusty cranberry nut no knead bread with practically zero hands-on work!


  • 3 cups + 2 Tablespoons (390g) all-purpose flour, (spoon & leveled) plus more for hands
  • 2 teaspoons coarse sea salt (I find the flavor lacking using regular table salt)
  • 1/2 teaspoon Red Star Platinum yeast (instant yeast)
  • 3/4 cup (95g) chopped nuts (I like walnuts or pecans)
  • 3/4 cup (105g) dried cranberries*
  • 1 Tablespoon honey
  • 1 and 1/2 cups (360ml) warm water (about 95°F (35°C))


  1. *No need to grease the bowl.* Stir the first 6 ingredients together in a large bowl. Stir in the warm water. The dough will be pretty sticky– don’t be tempted to add more flour– you want a sticky dough. Gently shape into a ball as best you can. Cover tightly with plastic wrap or aluminum foil. Set on the counter at room temperature (honestly any normal room temperature is fine!) and allow to rise for 12-18 hours. The dough will double in size, stick to the sides of the bowl, and be covered in air bubbles.
  2. Turn the dough out onto a lightly floured work surface and, using lightly floured hands, shape into a ball as best you can. Doesn’t have to be perfect! Transfer dough to a large piece of parchment paper. (Large enough to fit inside your pot and one that is safe under such high heat. I use this parchment and it’s never been an issue.)
  3. Using a very sharp knife, gently score an X into the top. Cover dough lightly with plastic wrap and leave alone for 30 minutes.
  4. During this 30 minutes, preheat the oven to 475°F (246°C). (Yes, very hot!) Place your dutch oven (with the lid) or heavy duty pot inside for 30 minutes so that it’s extremely hot before the dough is placed inside. After 30 minutes, remove the dutch oven from the oven and carefully place the dough inside by lifting it up with the parchment paper and sticking it all– the parchment paper included– inside the pot. Cover with the lid.
  5. Bake for 25 minutes with the lid on. Carefully remove the lid and continue baking for 8-10 more minutes until the bread is golden brown. Remove pot from the oven, carefully remove the bread from the pot, and allow to cool on the counter for 30 minutes before breaking/slicing/serving.
  6. Cover and store leftover bread at room temperature for 1 week.


  1. Make Ahead & Freezing Instructions: The dough takes up to 18 hours to rise, so this is a wonderful recipe to begin 1 day ahead of time. You can also bake the bread, allow it to cool, and freeze for up to 3 months. Thaw in the refrigerator and allow to come to room temperature before serving. You can also freeze the dough. Complete the recipe through step 2. Wrap in plastic wrap and place in a freezer-friendly container. To bake, allow dough to thaw overnight in the refrigerator, or for 2-3 hours at room temperature. Continue with step 3 and the rest of the recipe instructions.
  2. Dutch Oven: 6 quart or higher dutch oven or any large oven-safe pot with a lid (lid is crucial– see post!) No dutch oven? See post above for alternative.
  3. Special Tools: Glass Mixing Bowls | Wooden Spoon | 2-cup Glass Measuring Cup | Dutch Oven
  4. Whole Wheat Flour: You can swap all-purpose flour for whole wheat flour. The bread will have a tougher and heartier texture, as expected. To maintain a chewy and softer texture, use half all-purpose flour and half whole wheat flour.
  5. Cranberries: Dried cranberries (or raisins!) are best for this wet dough. I haven’t tried this bread with fresh or frozen cranberries.
  6. Parchment Paper: If your parchment paper can only be heated to a certain temperature, bake the bread at that temperature. Bake the bread a little longer to compensate for the lower temperature.
  7. Reference my Baking with Yeast Guide for answers to common yeast FAQs.
  8. Recipe adapted from Red Star Yeast, method originally from Jim Lahey.

Gently stir all of the ingredients together:

How to make easy crusty no-knead bread on

This will be a super sticky dough. Remember, do NOT be tempted to add more flour. It will stick to your hands. That’s nothing a quick wash can’t fix!

How to make easy crusty no-knead bread on

Let the dough rise at room temperature. This recipe is very forgiving. Any normal-ish room temperature is fine. You’ll know that the dough is finished rising when it has doubled in size and air bubbles have formed on top.

How to make easy crusty no-knead bread on

The dough will still be super sticky after rising. That’s ok! Using lightly floured hands, form the sticky dough into a ball and place on a large piece of parchment paper. Allow to rest for 30 minutes, then score an X on top:

How to make easy crusty no-knead bread on

Bake! Eat! Enjoy!

How to make crusty no-knead cranberry walnut bread on


  1. Hi,
    I am so glad I found your recipe. i tried a bread like this in Philadelphia and I have been wanting to make it for a while now. I cannot afford a dutch oven but I found a put to cook turkeys and it says oven safe up to 450°F. I was wondering if it would be safe to still do the recipe normally (with the 475°F) for the pot or if I should cook it at a lower temperature. In the second case, how long should I cook it for?
    Thank you so much for the recipe and anticipated response

    1. Hi Caroline! I recommend a 450F oven, to keep with the instructions on pot you have. Only a few minutes longer in the oven would be needed.

      1. Thank you! The bread was GORGEOUS and DELICIOUS! It didn’t last very long as everyone loved it so much!
        I had a follow up question since the holidays are coming up. Do you think this recipe could be made into individual loaves of bread? I think it would look so cute but I don’t know how to adapt the cooking time (if possible at all). Have you tried it? Do you have a suggestion?

  2. The recipe states to mix the first six ingredients which includes the honey. It seems the honey would clump in the dry ingredients. Can it be added to the warm water instead. Can’t wait to try this recipe. Thank you for sharing it.

  3. Hi Sally,
    l love your recipe! It’s very easy and most important, super delicious! Thank you so much for sharing :–)

  4. Hi! Im excited to try this recipe – I’m hoping to make and give to my childrens teachers as a Christmas gift (and perhaps our neighbors, too!) along with some cinnamon butter. YUM!

    Question – if I need to make a dozen loaves, do I need to make them all individually? I know I need to bake them individually (I may have 2 dutch ovens..if I can fit them in my oven side by side, perhaps 2 at a time), but can I mix/rise them in batches of 2 or 3?
    Thanks!!! Happy Holidays!

    1. Hi Katie, What a lovely holiday present! Unfortunately I really do recommend making one loaf at a time for the absolute best taste and texture.

  5. My sister picked up a loaf of Costco Cranberry Walnut Bread last week. I made her a loaf of this bread last night and baked my loaf this morning. Per my sister “This bread rivals the Costco loaf, No……actually it’s better than that $7.99 loaf of bread.” Will definitely definitely be adding this recipe to my favorites. Thank you very much for sharing.
    (Tweaks we did: we used a good shake of cinnamon and used pecans with few walnuts we had. I may cut back a little on the salt next time.) other than that perfect loaf, looks, taste and appearance.

    1. I appreciate your comment, Tricia! I’m eating a slice of Costco’s cranberry walnut bread right now while surfing the web to see if I could make my own. Now I have to give this recipe a try!

      1. I just made my second loaf of this bread () I used a rectangular le cruset baking dish with lid. I just shaped the loaf into an oval and it worked perfect. If you haven’t tried this recipe yet, wait any longer. Just remember to allow the bread to sit on counter for 12-18 hrs (I’ve let sit for 17 & 18 hrs)

  6. I used this recipe to add cranberry to my Thanksgiving dinner. I practiced ahead of time and was very glad I did. The first batch didn’t bake all the way through and was just okay. I made it again a couple days before Thanksgiving and both the top and bottom burned after the 8 minutes with the lid off. The flavor, however, was better, so I made it for a third time for the actual dinner. I pulled the bread out after only 5 minutes after removing the lid, and it was perfect! I would just be careful with baking times. The leftover bread is great for french toast!

      1. Hi,
        I only have a 3.8 quarts Dutch pot. Can I simply half the recipe to bake? Would you recommend that I lower the temperature/shorten the baking time?

      1. Hi Sally, thank you for responding. I baked it for 15 minutes with the lid on and then approx 4 minutes with the lid off. It looks amazing! It’s a gift that I can’t wait to give today. Merry Christmas!

  7. Hello Sally! Excited to make this for Christmas Day. Question- could maple Syrup be a substitute for the honey? Would that work? Thanks!

  8. This recipe was perfect! I think this was the first time I followed a recipe and it came out exactly like the pictures. My family loves this bread!

  9. This bread is definitely yummy. I got much better results using King Arthur flour, not all flour is the same. I tried both kinds of flour and I am a believer in KA. Thanks for the recipe. We all loved it.

  10. Hi !! LOOOOOOOOOOOVE this bread I’ve made it many times and my guests have always asked me where I got the recipe from to which I reply : Sally, she’s the best !! I do have a question that need to be answered asap because I am prepping to make the bread for New Year’s day and I would like to make a larger loaf , like 1 and 1/2 doses . Can you , or anyone please help me out with the baking time on this ? Thank you so very much and Happy New Year to all !!!

  11. This just came out of my oven and my first loaf I have ever made! Fantastic and easy recipe!! We don’t like walnuts so I substituted white chocolate chips. The loaf came out beautiful!! Thank you so much for the recipe 🙂

    1. Hi, Lana! I highly recommend using dried cranberries in this recipe. I haven’t made it with fresh or frozen cranberries, so I can’t say for certain if they will work. If you do give it a dry, please let me know how it turns out!

  12. I came across this Cranberry Nut Bread recipe to try to replicate Costco’s Cranberry Nut Bread and it is very much the same. My husband and I love your bread recipe. I have made it several times and because my oven is a bit off at times with temperature, I can only bake it for 20 minutes in the Dutch oven on the middle shelf. Would it stay moister longer if I add a small amount of oil to it?

    1. Hi Donna! A bit of oil to the dough or brushed on top of the bread before baking? You can try 1 Tbsp in the dough if you’d like.

  13. Hey Sally! If I wanted to make this bread to serve with soup (without the cranberries or walnuts), do I omit the honey as well? I just didn’t want a sweet bread, thanks!!

  14. would It hurt to let it proof for longer than 18 hours? 24 hours? Thanks, I’m having a hard time getting my timing right with my work schedule.

    1. Hi JR, You can make the bread dough when it’s convenient for you and freeze it! Complete the recipe through step 2. Wrap in plastic wrap and place in a freezer-friendly container. To bake, allow dough to thaw overnight in the refrigerator, or for 2-3 hours at room temperature. Continue with step 3 and the rest of the recipe instructions.

  15. Wow another awesome recipe!!! I made it exactly as the recipe instructed and this bread was completely devoured in an hour! I was lovingly berated for only making one loaf!

    I will make the raisin version next. Thanks for such easy instructions and the additional tips!

  16. This bread is super easy to make and tastes delicious! We were invited over to some friends for coffee so I took it as a hostess gift. They (we all) couldn’t wait to try it, we all loved it! The crust has just the right amount of chewiness to it. Thank you Sally!

  17. I’m anxious to try this but I’m on a low salt diet. Can I omit the salt or would it alter the flavor too drastically? Thanks for your thoughts!

    1. Hi Beth! You can leave out the salt, but the bread won’t be very flavorful. You may want to add at least add 1/4 – 1/2 teaspoon. I recommend checking with your Dr. first to ensure that is acceptable. Hope you enjoy the bread!

  18. I did not get the bread to rise. What temperature does the house have to be at night to get it to rise? I let it have 20 hrs. just in case because the house is cool at night.
    I used Red Star quick rise, instant yeast, couldn’t find the premium.
    I would really like some of this bread, I bought some at costco. I even bought a dutch oven, 6.5.

    1. Hi Marilyn! Did the dough stretch to the sides of the bowl and appear bubbly on top? That’s more what you are looking for. Anywhere around 70°F would be fine. Make sure you aren’t adding too much water and/or flour, too. You may find this Baking with Yeast post helpful for troubleshooting, too.

  19. Hi Sally
    this is my first attempt at baking bread and I failed miserably. the inside was not cooked but the outside was starting to burn. I followed instructions using a dutch oven. I want to get it right!!! suggestions??

    1. Hi Doreen! That sounds like something we can easily address with the oven temperature. Try lowering it by 50 degrees F and cooking the bread for longer. Let the bread cook until it’s golden brown on the exterior. Lightly tap it with your knuckles– if it sounds hollow, it’s done. I hope this helps for next time.

  20. I made this bread yesterday and baked it last night. As luck would have it, my brother walked in the minute I put it in the oven. We visited while it baked. But he had to leave just as I was taking it out of the oven. I was going to split it with him but it was much too hot so I slipped it into a paper bag and gave him the whole loaf ( I guess it’s called a loaf even though its round)
    He came back over today and I asked how the bread was.
    He said: “it was delicious. I at the whole thing.”
    I’m making my loaf right now and baking it in the morning.
    I just hope I don’t eat the whole thing… not in one day anyway.

    1. Hi Jeannie, You can still bake this bread without a dutch oven. I recommend seeing the paragraph above called “No Dutch Oven? No Problem.” and following the instructions there. I hope you love the bread!

    1. Hi Joann, If it says only up to 425, then I wouldn’t use it I use this one. It says up to 450, but I haven’t had an issue. I’m unsure of the exact bake time if you decide to lower your oven temperature.

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I’m Sally, a cookbook author, photographer, and blogger. My goal is to give you the confidence and knowledge to cook and bake from scratch while providing quality recipes and plenty of pictures. Grab a cookie, take a seat, and have fun exploring! more about Sally