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!

loaf of cranberry walnut bread

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?

cranberry walnut bread showing the inside

“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.”

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.

Video Tutorial

Overview: 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, let it rest, then 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!

packet of platinum Red Star yeast

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.

cranberry nut bread in a dutch oven after baking

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.

loaf of cranberry walnut bread and a couple slices

piece of cranberry walnut bread

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:

pouring water into bowl with cranberry nut bread dry ingredients

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!

cranberry nut bread dough in a glass bowl

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.

cranberry nut dough in a glass bowl after rising

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 an X on top, then allow to rest for 30 minutes:

cranberry nut bread in a ball with an x scored on the top

Bake! Eat! Enjoy!

cranberry walnut bread


  1. Superb. Nothing more needs to be said.

  2. Excellent! Made just as directed. Used a cast iron skillet and it turned out delicious! I also make a No-Knead Crusty Artisan Bread recipe that is very similar to this recipe except no dried cranberries or nuts. Simple and delicious!

  3. Can you bake this in a cloche lined with parchment?

    1. Hi MB, is it oven-safe? I’m really not sure. You may want to skip it and use the No Dutch Oven option for baking instead.

  4. Hi! Any tips for changes needed to cool at 9,400 ft elevation??

    1. Michelle @ Sally's Baking Addiction says:

      Hi Ariel, We wish we could help, but we have no experience baking at high altitude. We know some readers have found this chart helpful:

  5. Michelle Evans says:

    Quick question, this recipe calls for 1/2 tsp of instant yeast, but the regular no-knead recipe (which I have made and love) calls for 2 tsp of instant yeast – why is this one (cranberry walnut) so much less yeast?

  6. Michelle Evans says:

    It’s Michelle again, I just found the answer to my question about this recipe only calling for a 1/2 tsp instead of 2 tsp of yeast – there are so many comments to go thru from my phone, lol! Unless, I just missed it, it might be worth explaining for us newbies why this recipe calls for so much less yeast.

    Thank you for providing these recipes! <3

  7. Donald Eugene Grant says:

    OMG!! This was the easiest and tastiest bread I’ve ever tried to make. Though being a sourdough fan I subbed in a sourdough yeast starter packet for 1/4 of the tsp. of the yeast called for. It a great way to gain confidence in my baking skills

  8. Just finished cooling and tasting the first slice. Oh my! Love it! Used 1/4 cup each dried cranberries, dried blueberries, currants, toasted Brazil nuts, pecans and pumpkin seeds. I actually forgot about it for 24 hours in the raising! Not an issue…still came out perfect!

  9. Susan Borders says:

    Love the receipt but can not find the information on how to cook without a Dutch oven?

    1. Trina @ Sally's Baking Addiction says:

      Hi Susan, see the section of the post above titled “No Dutch Oven? No Problem.” Happy baking!

  10. Melissa Huang says:

    Excited to try this recipe out but had a question before I make this. I saw your note about baking the bread longer based on the temperature of the parchment paper. My parchment paper takes heat up to 425 degrees. Would I bake the bread covered for the 30 minutes and when the bread is baking uncovered, this is where I should bake a little longer until the bread is browned? Thank you for all the wonderful recipes!

  11. I would to ship this bread to my daughter for Christmas. Are there any recommendations for shipping please? Thank you!

    1. Trina @ Sally's Baking Addiction says:

      Hi Melonneise! We’ve never actually tried shipping bread – this bread stays good at room temperature for up to one week so just wrap it up tight (be sure to cool completely first!) and ship it as quickly as possible. Hope it’s a hit for Christmas!

  12. Could I substitute sourdough starter for the yeast? How much would I use? Thanks.

    1. Trina @ Sally's Baking Addiction says:

      We haven’t tested that, but don’t see why not. Let us know what you try!

      1. I decided to go with the original recipe this time – rose beautifully and now on second proof- we love all Sally’s recipes- have tried many and always good results. Thanks!

  13. Brenda Valponi says:

    This was the easiest bread recipe ever for the quality of the bread. Plan to slice thin and make gourmet grilled cheese sandwiches. Definitely will be making this again!!

  14. This was so good! I really can’t thank you enough for all your recipes. I only had one problem. The bottom of the bread was quite dark almost burnt. Inside was perfect. I was wondering if there was a solution? Could I put the dutch oven on a cookie sheet?

    1. Lexi @ Sally's Baking Addiction says:

      Hi Karen, We are glad you are enjoying this recipe! If the bottoms are getting too hard, try lowering your oven temperature by 25 degrees and lower your oven rack as well. The bake time will be a bit longer since you lowered the oven temperature.

  15. I baked this bread on Nov 7 and the outcome is “Perfect”. I followed all the steps except I don’t have enough All Purpose flour… So I mixed 50/50 with Bread Fluor – and it still came out very tasty. The end result is looks and taste like store bought.

    Thanks for providing us such an easy, no fuss and tasty recipe. Will try others very soon.

  16. Hi! I made this and it was delicious. Then after few tries I decided to swap out walnut/cranberry with Kalamata olives and Parmesan cheese with a bit of rosemary. It looked and tasted delicious.

  17. Betsy Strader says:

    First time making so I shared with friends however it was too salty. Oh my, I was so sad. I used kosher salt and I thought I measured exactly. The texture was great. I’ll try again. ☺

  18. This sounds amazing and I can’t wait to make it…….however, I’d like to use molasses rather than honey. I like the darker, richer flavor. Has anyone tried this?

    1. Stephanie @ Sally's Baking Addiction says:

      Hi Lacy, We haven’t tested it, but we think molasses would be delicious! Let us know if you give it a try.

      1. I’ve made this twice now using molasses instead of honey and it’s beautiful. Since I haven’t made it using honey, I can’t compare the taste, but I feel the molasses gives it a darker color and richer flavor. The loaf itself is crusty and looks like it’ll be tough, but isn’t at all – very soft bite. I made it when a friend was visiting and I thought she was going to eat the whole thing. Really!

  19. This sounds great…I was wondering if it has been tried with gluten free flour. We have wheat sensitivity in our house and follow a gf diet. I use King Arthurs gf all purpose flour and am usually successful on just swapping it out. If anyone has tried it I’d love to know?

    1. Michelle @ Sally's Baking Addiction says:

      Hi Lisa, We have not tested this recipe with gluten free flour but let us know if you try!

  20. Rebecca Joanne Langston says:

    I’m still confused about yeast. If I have regular dry yeast is it still 1/2 tsp?

    1. Lexi @ Sally's Baking Addiction says:

      Hi Rebecca, yes, you’ll need 1/2 teaspoon of instant-dry yeast or active-dry yeast.

  21. Wondering if you could bake this in a loaf pan?

    1. Lexi @ Sally's Baking Addiction says:

      Hi Carol, you could certainly try a loaf pan or two. The bake time may vary depending on its size.

  22. Hi! I made this yesterday, and it didn’t rise a lot. Do you know where could be wrong?

  23. Hi, this looks delicious! I was thinking about making several batches in a row, and wondering if you had thoughts on this. Basically, I was thinking if I had 4 bowls of dough going, and put one loaf in at a time, then the Dutch oven would be preheated and ready to go once the first loaf came out. Do you see any issues with this? Thanks!

    1. Lexi @ Sally's Baking Addiction says:

      Hi Emily, that should work just fine!

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