Yeasted bread has never been easier. This simple method produces the most beautiful and crusty cranberry nut no-knead bread with very little hands-on work! If you’re new to working with yeast, reference my Baking with Yeast Guide for answers to common yeast FAQs.
I originally published this recipe in 2017 and have since added new photos and a few more success tips.
“Homemade bread” and “easy” are terms that don’t typically go hand-in-hand. When you think of homemade bread, you think difficult, right? This recipe, however, will completely change that thought. I realize that’s a pretty big promise, but I’m confident your perception of homemade bread will switch from “nope! too much work” to “wow, I CAN do this.”
One reader, Kris, commented: “This is an excellent recipe—bread made easy. Delicious bites full of flavor from the cranberries and walnuts. Will keep this forever. ★★★★★”
Another reader, Linda, commented: “This recipe is fantastic. The bread had a wonderful crust and great flavor. The instructions were super thorough at explaining everything for a novice bread maker. ★★★★★”
Why You’ll Love This Cranberry Nut No-Knead Bread:
- Just 7 simple ingredients
- Hardly any hands-on time
- Variety of textures: crispy crusty exterior, soft and chewy interior, and plenty of dried cranberries and nuts in every slice
- An egg-free baking recipe and dairy-free recipe
- Tastes incredible warm with a swipe of honey butter.
This bread, like my homemade artisan bread, seeded oat bread, pizza bread, asiago-crusted skillet bread, and olive bread, has all the bells and whistles of a fresh-from-the-bakery cranberry nut bread, and takes very little effort. If you are new to working with yeast, or simply feeling a little lazy, this recipe is for you.
Making this loaf will leave you plenty of time to loaf around. 😉
Just 7 Ingredients for This Cranberry Nut Bread
You don’t need a lot of ingredients to make homemade bread, and you might already know that if you’ve tried this sandwich bread recipe. You only need 7 ingredients to make this bread:
- Flour: Flour gives the bread its structure. You can use all-purpose or bread flour. I typically reach for bread flour because it yields a slightly chewier bread.
- Salt: Pick up some coarse sea salt; I find the flavor is lacking with regular table salt.
- Yeast: You can use instant or active dry yeast, but I highly recommend an instant (aka “rapid rise” or “quick rise” yeast). I always use Platinum Yeast by Red Star, which is an instant yeast with dough improvers. You don’t need much here—only 1/2 teaspoon—because of the long rise time.
- Nuts: Walnuts or pecans—baker’s choice!
- Dried Cranberries: I love the chewy texture of dried cranberries here. Don’t use fresh or frozen cranberries, because this dough is too wet. Raisins would work too, or try chopping up dried apricots or dates.
- Water: I normally encourage you to use warm liquid with yeast because it helps the yeast work faster. For this recipe, you want the water to be about 95ºF (35ºC), because we’re encouraging a nice slow rise to build flavor. An instant-read thermometer takes the guesswork out of this.
- Honey: Honey adds flavor and helps give the bread its springy, sponge-like texture.
By the way, if you enjoy honey in your homemade bread, you’ll love this no-knead honey oat bread because the flavor really stands out. The process is also very similar to today’s easy bread recipe. And both breads are delicious warm or toasted and topped with this easy homemade honey butter.
Overview: 5 Steps to Make No-Knead Bread
This no-work, no-knead, professional-bread-at-home concept originated with 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. We use this same method for homemade English muffins. In both recipes, the magic happens when you’re not looking!
Step 1: Stir ingredients together. Don’t even break out your mixer.
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!
Step 2: Cover the dough and ignore it.
Let the dough rise at room temperature for 12–18 hours. This recipe is very forgiving. Any normal-ish room temperature is fine. You’ll know that the dough is finished rising when it has about doubled in size and air bubbles have formed on top. Like this:
Step 3: 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. Score the top with a sharp knife, kitchen shears, or bread lame, then allow to rest for 30 minutes.
Step 4: Preheat a 5- to 6-quart Dutch oven. You’ll bake the bread in a pre-heated (super-hot!) Dutch oven, which helps form a crusty exterior. If you don’t have a Dutch oven, you can use any oven-safe heavy-duty pot with a lid.
Step 5: Bake for about 35 minutes. For an accurate doneness test, the bread is done when an instant-read thermometer reads the center of the loaf as 195°F (90°C).
FAQ: Why Bake No-Knead Bread in a Dutch Oven?
Baking the bread with the lid on traps steam inside the pot, creating that perfectly crisp crust. A lid is the secret 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 nonstick baking pan. No need to pre-heat the pan like you do the Dutch oven. While the oven preheats and the scored loaf is resting, boil a kettle of water. After the oven is preheated, place scored dough/baking pan on the center rack. Then place a shallow metal baking/roasting pan or cast-iron 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, and then quickly shut the oven door to trap the steam inside. The steam helps create a crispier crust. This is exactly how I bake 4-ingredient artisan bread.
Step 6: Enjoy a slice of warm, fresh bread you won’t believe you made from scratch.
This lightly honey-sweetened cranberry nut bread is fabulous for breakfast, toasted with butter or honey butter. Or serve it alongside a charcuterie board with a soft cheese like brie or goat cheese, or this white cheddar cranberry pecan cheese ball (yum!).
This recipe is brought to you in partnership with Red Star Yeast.
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Crusty Cranberry Nut No Knead Bread
- Prep Time: 30 minutes
- Cook Time: 35 minutes
- Total Time: 20 hours
- Yield: 1 loaf; 10-12 servings
- Category: Bread
- Method: Baking
- Cuisine: American
Description
Yeasted bread has never been easier. This simple mixing method produces the most beautiful and crusty cranberry nut no-knead bread with very little hands-on work! If you’re new to working with yeast, reference my Baking with Yeast Guide for answers to common yeast FAQs.
Ingredients
- 3 cups + 2 Tablespoons (390g) bread flour or all-purpose flour (spooned & leveled), plus more as needed
- 2 teaspoons coarse sea salt (I find the flavor lacking with regular table salt)
- 1/2 teaspoon Platinum Yeast from Red Star instant yeast
- 3/4 cup (95g) chopped walnuts or pecans
- 3/4 cup (105g) dried cranberries*
- 1 Tablespoon (21g) honey
- 1 and 1/2 cups (360ml) warm water (about 95°F (35°C))
Instructions
- *No need to grease the bowl, and do not use a mixer in this step because the dough is too sticky for a mixer.* In a large bowl using a silicone spatula, stir the first 5 ingredients together. Mix the honey and water together, then pour on top. Mix to combine. (Note that in the video below, I add the honey to the dry ingredients instead of mixing first with water, but you can do it either way.) The dough will be very 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. 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 may have air bubbles on the surface.
- Turn the dough out onto a lightly floured work surface and, using lightly floured hands, shape into a ball as best you can. It doesn’t have to be perfect. Transfer the dough to a large piece of parchment paper. (Large enough to fit inside your pot and one that is safe for high heat. I use this parchment and it’s never been an issue.) Using a very sharp knife, kitchen shears, or a bread lame, gently score an X into the top. Place the ball of dough + parchment inside a bowl so the dough doesn’t spread out as it rests. Cover dough lightly with plastic wrap or a clean kitchen towel and let it rest for 30 minutes.
- During this rest, preheat the oven to 475°F (246°C). (Yes, very hot!) Place your Dutch oven (with the lid) or heavy-duty pot in the oven for 30 minutes so that it’s extremely hot before the dough is placed inside. After 30 minutes, remove the Dutch oven and carefully place the dough inside by lifting it up with the parchment paper and placing it all—the parchment paper included—inside the pot. Cover with the lid.
- 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. How to test for doneness: Give the warm bread a light tap. If it sounds hollow, it’s done. For a more accurate test, the bread is done when an instant-read thermometer reads the center of the loaf as 195°F (90°C).
- Remove pot from the oven, carefully remove the bread from the pot, and allow to cool on a wire rack for at least 20 minutes before slicing.
- Cover and store leftover bread at room temperature for up to 1 week.
Notes
- 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. To freeze, bake and cool the bread, wrap in a layer of plastic wrap, then a layer of aluminum foil, and freeze for up to 3 months. Thaw in the refrigerator, and then allow to come to room temperature before serving. You can also freeze the dough. Mix the dough together as instructed in step 1. Wrap the sticky dough in lightly oiled plastic wrap and place in a freezer-friendly container. Thaw at room temperature, then let it rest/rise as instructed in step 2. Proceed with step 3 and the rest of the recipe.
- Special Tools (affiliate links): Glass Mixing Bowl | Lodge Cast Iron Dutch Oven or Le Creuset Dutch Oven | Parchment Paper | Bread Lame | Instant-Read Thermometer | Cooling Rack
- Dutch Oven: Use a 5- to 6-quart (or larger) Dutch oven or any large oven-safe pot with an oven-safe lid. If your Dutch oven is smaller than 5 quarts, you can halve the recipe (instructions remain the same, just halve each ingredient) or make the dough as instructed in step 1, shape the dough into 2 balls instead of 1 ball, and 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 in the recipe above (25 mins and then 8–10 mins) will both be a little shorter for the smaller loaves.
- No Dutch oven? See post above for alternative.
- Flour: You can use either bread flour or all-purpose flour here. Bread flour will produce a slightly chewier bread. Feel free to substitute up to 1 cup (around 130g) of the flour for whole-wheat flour. Do not use all whole-wheat flour, as the bread will taste quite dense and heavy.
- 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!
- Cranberries: Dried cranberries (or raisins) are best for this wet dough. I do not recommend frozen or fresh cranberries.
- Parchment Paper: If your parchment paper has a maximum temperature that’s lower than the temperature called for in the recipe, bake the bread at that temperature. Bake the bread a little longer to compensate for the lower temperature.
- Reference my Baking with Yeast Guide for answers to common yeast FAQs.
- Recipe adapted from Red Star Yeast, method originally from Jim Lahey.
Reader Comments and Reviews
Is it possible to let the dough rise too long? Past the 12-18 hours?
It is, yes. The bread could taste sour and may not rise as high in the oven. Try not to go past 18 hours.
Hi Sally,
This bread is delicious! I have experience with this method of baking bread and you changed my life with the parchment idea. I used to proof the bread in a floured towel placed in a colander. Sometimes it would stick to the towel or the bread would have lots of flour around the crust. Your method is so much easier and cleaner.
I do have a question about freezing the dough before baking because I want to have a few ready in the freezer.
Wouldn’t the dough stick to the cling wrap after it’s thawed? Would I need to proof it for 30 minutes on the counter again?
Thanks!!
Karen
Hi Karen! So glad you enjoy this bread recipe, thank you! For freezing– if you’re nervous about the dough sticking, you can always unwrap it when it’s frozen and let it thaw in a covered container. In the freezing instructions, I mention: thaw overnight in the refrigerator or for 2-3 hours at room temperature. Continue with step 3– in step 3, it instructs to let the dough rest for 30 minutes before baking. I hope this helps!
This is the first time I have made bread. It came out great, the family loved it. A week later I’m making another loaf. Thanks
Hi Sally, I love this recipe and want to make it as a gift but don’t have access to a Dutch Oven-is there another way to achieve that crust? Will a steam bath work? Thanks.
You can use any heavy duty pot with a lid, providing it’s oven-proof!
Hi Sally, Can I use your warm oven method to proof the bread instead of letting it rise at room temperature?
Thank you!
Hi Janice! Unfortunately not. This type of bread requires a long and slow rise on the counter at room temperature. I do not recommend using a warm oven.
I’ve made no-knead breads in the past. Usually the recipe calls for cool or room temperature water when you do a 12-18 hour rise. Do you think using cooler water might give it a slower rise and better flavor?
Hi Terry! Cooler water will extend the rise time, improving the flavor. I find warm water works just fine but definitely use what you prefer/have time for!
Hello,
I have made this recipe in the past and it came out great! I am wondering, have you ever split the recipe into two loaves? I am thinking I can follow the same instructions as far as rise time etc after splitting dough, but do you think the bake time will remain the same? I was also going to bake in smaller Dutch ovens. Thank you!
Hi Michele! If baking 2 loaves instead of 1, the bake time will be a little shorter. I haven’t tried this, so let me know how it turns out.
Absolutely out of this world… first time. I never stick to recipes as I have lots of home bread baking experience — but thankfully I did with this one! Well… I did use 1 cup bread flour, 1 c all-purpose and 1 cup whole wheat flour — as well as molasses instead of honey (all I had), an additional half cup of cut frozen blackberries from my sister’s yard (oh.. and quarter cup of sunflower seeds). Stunning outcome… and delectable. Thank you.
I love this bread. I have made it several times for guests at our Airbnb. It’s so easy and so very delicious! My one issue is that the bottom of the loaf is often a little too dark and hard to cut. Can I reduce the temperature or should I reduce the baking time? I don’t want to lose the crusty-ness or the moistness of the inside of the loaf.
I’m so glad it’s been a hit with your guests! Are you baking it in a heavy dutch oven?
I love this recipe, but had the same issue—the bottom of my loaf burned. Second try, l lowered the temp to 450. Still burned, but not as bad. May try putting a rack on the bottom of the pot next time…..
thank you very much for this delicious recipe! This bread is amazing, I baked it twice already, both times we ate it right away 🙂
Thanks for your information about what would cause my bread to taste like beer. I put the dough in the same room where my dehumidifier was running because I thought yeast dough needed warmth to rise and the house is 73 degrees at night. I also probably left it too long, I didn’t realize that l would run into problems if it rose for too long. Next time, I’ll check for the holes in the surface at the beginning of the suggested rise times and not try for extra warmth. Thanks for your suggestions!
I have made this bread several times now for out Airbnb guests and each time it gets rave reviews. It is so easy and beyond delicious. Thank you so much for this easy and scrumptious loaf.
I have never made any kind of bread involving yeast before this one and it was DELICIOUS! I have sent your page to family and friends to see if they will also make it (they loved eating it). I am inspired to try more breadmaking! Thanks Sally!
Hi Sally,
I would love to make this recipe! It looks incredible! My parchment paper goes up to 420 degrees, would it be possible to lower my oven temperature to bake this (bake @420) and then increase the time it bakes for?
I LOVE your recipes!
Thank you 🙂
Absolutely! Lower the oven temperature to 420 and bake for a little longer to compensate.
I just finished making this and it looks amazing! I’m trying very hard to wait the 30min cool time. I didn’t have instant yeast so I proofed my yeast with some of the warm water the recipe called for and followed the recipe exactly. I wish I could post a picture of the how gorgeous this bread looks. Will definitely be making this again 🙂
This recipe turned out great, but the bottom got darker than I’d like. Any suggestions as to how I could modify the recipe to fix this issue?
Yep! Feel free to reduce the oven temperature slightly.
I had the same issue! Lowered the oven temp amd the bottom still burned, but not ad bad. May try putting it on a rack next time. I am using a LODGE cast iron Dutch oven.
Hi Diane, did you try lowering your oven temperature by 25 degrees? You can lower your oven rack as well. The bake time will be a bit longer when you lower the oven temperature. Have you tried using an oven thermometer to ensure your oven is baking at the correct temperature? Many ovens run a little (or a lot!) off. You can also try sprinkling your parchment with flour or cornmeal to help prevent sticking. Thank you for giving this recipe a try!
I made this bread once and it turned out exactly as the recipe indicated–so delicious! I’m making again and wondered if there was a limit on the rise time–like don’t go above 18 hours? My 18 hr rise time will be done late at night and I’d rather not bake at 2AM, etc. Can you either let the bread sit on the counter after 18 hrs or put in the fridge until ready to bake the next morning? What would you recommend for a “gap” time between the initial rise time and the 30 minute pre-oven rise time? Thanks! It’s a great recipe and I’m excited to try it after the holidays without cranberries/walnuts…just plain? Or with other ingredients, etc…Open to any thoughts you have on the versatility of the basic flour/yeast/salt/water combo as the foundation to other recipes?
Hi Tania! I don’t recommend going much past 18 hours. This bread is wonderful plain. I’ve had readers add cinnamon, chocolate chips and raisins; some have shredded cheese with luck too!
I NEVER thought I could make amazingly chewy, crusty, delicious bakery-worthy bread like this! Thank you Sally! I even bought the dutch oven from the link you posted. I love it so much. I got the white colored one and it’s a beautiful warm cream color more than white. It looks lovely in my kitchen. The bread came out PERFECT. I can’t wait to make more and give as gifts too.
I’ve made this twice since you posted the recipe. So easy, but the best thing is how wonderful it tastes. I think I put more nuts than you called for, but that was a good mistake. We enjoy it just as is, slice and eat. Thanks for a recipe that I’ll be making frequently.
Well, I was really excited about making this, got all the ingredients, even bought a new Dutch oven but it all went down hill when I thought I had the water too hot for the yeast So I waited for it to cool, I think it cooled too much, because the dough rose. So like someone else mentioned, I added more yeast with more flour and it did rise, but not a lot. I went ahead and baked it, it wasn’t great. I’m not giving up, I’ll try it again and hope that I can get it right
Hi Sally,
Amazing bread recipe!
Can I put 2 dutch ovens in at once? I made a double recipe?
Hi Marielan, if your oven is big enough, that may work fine, but we haven’t tested it ourselves!
OMG. With only a few exceptions (my aunt’s Irish brown bread), I don’t generally consider myself a “bread” person. Don’t get me wrong- I enjoy breadstuffs, but I’m not gaga for them, if you follow the distinction. But let me just say this bread is ON THE LIST OF EXCEPTIONS because IT IS DELICIOUS!!!!! It took me a few days to track down the Red Star Platinum yeast (my supermarket used to carry it but randomly stopped carrying it so I had to go to a different market just to locate some) but once I did, this bread came together so easily and it came out looking just like your picture and the taste is outta this world. I’ve been slicing myself pieces every time I go into the kitchen. It’s delish with a smear of butter, but I also tried it as an open-faced sandwich and topped it with this amazing cheese I found at Wegmans and that was fabulous, too. I texted my husband in between bites and was like, “Can I just say I’m an amazing cook?!” haha. There’s a time and a place for modesty, and this just wasn’t one of those times! Thanks for another fab recipe!
Hi Sally!!
I made this bread last week & LOVED it!! It was very easy & hassle free to make & so so so good. I followed the recipe exactly but used a 5qt oven safe pot as thats all I have & it came out beautiful & browned like yours. My oven runs hot so I had mine at 460 instead of 475. Will be making this again very soon!!
I made this today substituting my own gluten free flour blend.
Sally your a genius, i followed the instructions as you did it. Just added sultanas instead of nuts as daughter doesn’t like hard pieces .
Its the best Gluten Free bread I have ever made. No its not ‘normal’ the structure its bound to be a little different. However its light and breadlike. What more could you ask for. Thank you
I made this over the weekend, and it is LOVELY. Had a little piece off the end, then froze the rest to take home for Thanksgiving! I used chopped pecans, but walnuts would be great as well.
The course sea salt is such a nice detail! Love the effect. And it is actually safer for your yeast i can imagine (less surface contact). This bread baking style I love it. I use it with starter when i have it but this recipe is a perfect alternative! I will try half rye half all purpose next time. I know white bread flour also works. And…i always shape my ball with a rough bottom and then turn around in the pan for a nice artisan surface!
Sorry, I have another question! Instead of letting it rise at room temperature for 10 hours, could I put it covered in a warm room to reduce the rising time?
Hi Elisha, for this particular recipe the long and slow rise time gives the dough a chance to ferment which is where the unique flavor and texture come from, we don’t recommend speeding this one up.
I made this and it’s amazing! I can’t beleive it came out so good since I never use yeast but it looks just like your pictures and it’s really tasty! I cut my dough in half and used a 3-1/2 qt Dutch oven and froze the rest. Worked out great. Thanks Sally, can’t wait to try some more recipes
I made the dough last night and baked it today. It turned out great – looked just like your photo and the family all loved it. Great recipe for this chilly Fall weather we’ve got in the Pacific Northwest.