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 baking the bread in a 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. (No need to pre-heat the pan in the oven like you do the dutch oven.) 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 inch baking pan, do not use glass) 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. Bake for about 30 minutes, but begin checking at 25 minutes. Gently tap the loaf– if it sounds hollow, the bread is done.

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.

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cranberry nut bread in a dutch oven after baking

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!). If your dutch oven is smaller than 6 quarts, you can halve the recipe (instructions remain the same, just halve each ingredient) or make the recipe as directed in step 1. Shape the dough into 2 balls in step 2. Bake them one at a time in your smaller dutch oven. While the 2nd dough waits, lightly cover and keep at room temperature. The bake times (25 mins and 8-10 mins) are both a little shorter for smaller loaves.
  3. No dutch oven? See post above for alternative.
  4. Yeast: If you don’t have instant yeast, you can use active-dry. I’ve never had a problem using active dry yeast in this recipe– and with no other changes needed. Works wonderfully!
  5. Special Tools: Glass Mixing Bowls | Wooden Spoon | 2-cup Glass Measuring Cup | Dutch Oven
  6. Bread Flour or Whole Wheat Flour: I use all-purpose flour here since it’s more readily available to most bakers. However, I love baking bread with bread flour and it can definitely be substituted with no other changes needed to the recipe. You can also 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.
  7. Cranberries: Dried cranberries (or raisins!) are best for this wet dough. I haven’t tried this bread with fresh or frozen cranberries.
  8. 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.
  9. Reference my Baking with Yeast Guide for answers to common yeast FAQs.
  10. 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. Wow I can’t rate this recipe highly enough! As someone pretty new to making bread I’m amazed by how easy it was and how delicious it tastes! It’s made our whole house smell incredible and safe to say it’s not going to last for very long. Thank you so much!

  2. Natalie Wan says:

    Hi Sally,
    what to do if my bread isn’t baked in the middle ? I baked in the dutch oven for 30 mins (25 mins with lid, and 7 mins without lid) . Should i have baked longer with lid on ? Please advise soon !

  3. Way too salty. I will reduce the salty by at least half next time if I make this again.

    1. Mathieu Graham says:

      not sure what you did, but mine came out perfect. The salt defs adds to the taste and you don’t even need butter! I edited the recipe for mine a bit and added unsalted sunflower nuts instead and frozen blueberries for 1 of my breads, it’s amazing. Also you can just skip the cranberry all together!

    2. Could you have possibly used 2 tablespoons instead of teaspoons of salt?

  4. Perfection! Made this with raisins and almonds, swapped 2 cups of all those for whole wheat flour. I love kneading bread, but I love good loaves even more, and this was delicious.

  5. Krishnaprasad says:

    It’s the family favorite.. It’s fail-proof and needs a lot of love and patience. You can haggling fall short on technique

  6. New to bread making and this really opened my eyes! So easy and yummy. I’ve been making this straight in 2 weeks and loved it for breakfast. I used trailmix (that’s all I have in my pantry) to substitute for the walnut and it worked great! I also think adding honey did make it more flavorful. I’ll try using different dry fruits/nuts or maybe chocolate chunk for variations next time.

  7. Hi,
    I just made this for the first time. Texture and flavor were excellent. I did think the loaf would rise more than it did. How would I get more rise? Let it sit longer before putting in the oven?


  8. I just made this bread with raisins and walnuts. The raisins were burnt on top of the bread and the 12hr rise was too long. It tasted very yeasty/alcoholic.

  9. This is such a great recipe, my family asks me to make it every week! And it feels like I’m making more loaves every week haha. I ended up making a youtube video ( featuring your bread and linked you! Thanks so much for sharing, I can’t wait to try some of the other breads too

    1. Hi Evelyn
      I watched your clip of the Cranberry-Walnut Bread. It was very helpful to be able to visualize the process.
      One question:
      After you scored the bread, it seems you covered it with plastic-sheet? before placing it into the oven.
      Please verify/comment.

      Thanks, Doug

  10. This was an absolutely great tasting bread as well as so easy to make….Mine looked exactly like the original posted photo! I did use 1 c. of whole wheat and 2 c. AP flour. That was my only adjustment. I will make it again.

  11. Lizanne Zike says:

    Oh my goodness. Love this recipe.

  12. Better than the Cranberry Walnut bread at both the local bakeries in our area that I’ve been paying 6 bucks a loaf for.

  13. Tamala Van Dierendonck says:

    Hi, Sally,
    I added active dry yeast as if it were instant yeast. Should I have added the yeast to warm water before adding it to the flour mixture? Is there a fix?

    1. Using active-dry instead of instant yeast is completely fine. No need to mix it with water beforehand. I’ve never had a problem using active dry yeast in this recipe– and with no other changes needed. Works wonderfully!

  14. Will definitely make it again and add a little bit of orange zest. This turned out wonderfully even in my unreliable fan-forced oven. I did have to extend the covered baking time a little. If you are worried about overnight rising in a cold kitchen, I put the bowl and a hot water bottle into a large storage box which kept it cosy but not too warm.

  15. Hi Sally – Question – I made the bread and used the water in a pan as I did not have a 6 quart pot. It turned out just like in the pictures but had a fermented flavour. Is that what it should taste like or do you think I let it sit too long? I left it sit for 18 hours. Thanks

  16. Lisa Gennarini says:

    Excited to try this. If I prepare the dough in the morning, but don’t plan on baking until the next day; can I let it sit out for the day, and then refrigerate overnight? The next day, would I let the dough come to room temperature before moving forward with step #2?

    1. Hi Lisa, that should be fine– letting it sit out all day, then refrigerating overnight. Cover it in the refrigerator. No need to bring to room temperature before baking.

  17. Hi,

    Can I use whole wheat bread flour?

  18. Hi Sally-thank you for your great recipes- you have been a lifesaver! I looked thru all these comments and still can’t find the answer to my question, so hoping you can answer for me. I don’t have a dutch oven or an ovenproof pot w/ a lid.
    In the “No Dutch Oven No Problem” section it doesn’t mention anything abt needing a lid, but wasn’t sure if that was implied. Could I bake on a cookie sheet (without a lid) as long as I do the water step? I also have a pizza stone, a 9X13 ceramic baking pan, or 2 non-stick bread pans that I could leverage if that is preferable vs. a cookie sheet.

    1. Stephanie @ Sally's Baking Addiction says:

      Hi Andrea, You do not need a lid for the cookie sheet. The water in the pan below makes the entire inside of the oven steamy (instead of just the inside of a dutch oven if you were using one) which helps to create a crispier crust. I hope this helps!

      1. Thank you so much!

  19. Thanks for a wonderful recipe! Made it but added extra 50g of cranberries and 50g sultanas and it was really lovely! Will try with a mix of other fruits.

  20. I made this for breakfast this morning and it was amazing. I halved the recipe and I used only 1/2 tsp salt and added more cranberries and honestly it was the best no knead bread ever! Definitely will be making this often! Thank you Sally!

    1. May be a silly question, but did you use sweetened or unsweetened dried cranberries?

      1. Either work well, the plump, organic, sweetened with apple juice not so good. The half the sugar dried cranberries work nicely.

  21. Grace Reppucci says:

    Very easy recipe to use. However instead of platinum yeast I used SAF gold instant, the person I gave it to said the first few slices were wonderful, but when he got to the middle it tasted peppery?
    I think, according to other comments, it was a fermented taste. Could this have been caused by the yeast not mixed with the water? I’m gonna try again and let the yeast bloom in the warm water before mixing with other ingredients. Do you think this will help?

  22. I used bread flour and fresh cranberries and it came out great. Thanks

  23. I don’t have parchment paper that can stand up to 475F, Can I cook it at a lower temp, or just grease the pot?Thanks

    1. Stephanie @ Sally's Baking Addiction says:

      Hi Pam, 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.

  24. This was so easy! My bread turned out perfect. Thank you so much for all of your terrific directions.

  25. My dough was so wet and sticky that I “poured” the dough onto my cutting board. I weighed my flour so that wasn’t the issue. I generously floured the cutting board and my hands to be able to handle the wet and sticky dough. I made this using the no dutch oven method. The bread looked fully cooked inside and out but inside it felt a little damp as if there was too much water and I should have mixed in a bit more flour. Other then feeling damp, it tastes fine. It’s humid over here so I should have added more flour. Next time with any yeast recipe I’ll add more or less flour based on my kitchen environment even if the recipe says not to add any more flour I’ll add it if needed.

  26. Can I use a pizza stone and place a pan of water beneath the stones? How large is this loaf as I may make 2 at once.

    1. Hi Rita, a few readers have reported back saying they successfully used a pizza stone for this bread. (I haven’t.) I would add the water in a pan beneath it, yes.

  27. Mathieu Graham says:

    I added less yeast to mine, and now it has no yeast taste.

  28. Can I use chopped fresh cranberries? Would I double amount? Lessen water?

    1. Hi Nina, I don’t recommend fresh cranberries. They will make the dough much wetter. Stick with dried for this recipe.

  29. I was concerned, reading through this recipe, at the hydration – thought a mistake had been made, since it is over 90%! I wondered how you would get any kind of gluten development, even with over-nighting it. I make sourdoughs all the time, with a hydration of 75-80%, which is considered high. But it turned out great! I did one addition, since it is a holiday bread – added just a little of Pensy’s “cake spice,” which really kicked it up a notch or two! One suggestion for those using a pizza stone: on the rack beneath it, put a small pan (preferably cast iron) when you heat your oven; when you put your bread on the stone, throw a couple of ice cubes in the pan. Don’t put water in it, which could cause a steam burn. The ice cubes will quickly melt and turn to steam, but not before your hands are safely out of the oven!

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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