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!
This recipe is brought to you in partnership with Red Star Yeast.
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?
“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, seeded oat bread, and olive bread, has all the bells and whistles and takes zero effort to make. If you’re feeling lazy… this recipe is for you.
Overview: How to Make No Knead Bread
- Stir 5 ingredients together. Don’t even break out your mixer.
- Stir in extras like chopped walnuts and dried cranberries.
- Shape into a ball and leave it alone for a day.
- Kick up your feet and don’t knead the dough.
- Score an X on top of the dough, let it rest, then bake it.
- 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. We love using this same method for Homemade English Muffins. In both recipes, the magic happens when you’re not looking!
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 this 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 Platinum Yeast from Red Star, 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.
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.
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 nonstick 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 (same oven temperature). After the oven is preheated, place scored dough/baking pan on the center rack. Then 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, and then quickly shut the oven door to trap the steam inside. The steam helps create a crispier crust. Bake for about 30 minutes. 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).
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.
PrintCrusty Cranberry Nut No Knead Bread
- Prep Time: 20 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 practically zero 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) all-purpose flour (spooned & leveled), plus more for hands
- 2 teaspoons coarse sea salt (I find the flavor lacking using regular table salt)
- 1/2 teaspoon Platinum Yeast from Red Star instant yeast
- 3/4 cup (95g) chopped nuts (I like 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.* Stir the first 6 ingredients together in a large bowl, and then 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.
- 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.) Place the ball of dough + parchment inside a bowl so the dough doesn’t spread out as it rests.
- Using a very sharp knife or bread lame (you could even use kitchen shears), gently score an X into the top. Cover dough lightly with plastic wrap or a clean kitchen towel and let it rest for 30 minutes.
- 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.
- 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 20 minutes before slicing.
- Cover and store leftover bread at room temperature for 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. 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 completely at room temperature and then continue with step 3 and the rest of the recipe instructions.
- 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 6 quart or larger dutch oven or any large oven-safe pot with an oven-safe lid. 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, 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 smaller loaves.
- No dutch oven? See post above for alternative.
- 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!
- 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 substitute 1 cup of the flour for whole wheat flour. Do not use all whole wheat flour, as the bread will taste quite dense and heavy.
- Cranberries: Dried cranberries (or raisins) are best for this wet dough. I haven’t tried this bread with fresh or frozen cranberries.
- 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.
- Reference my Baking with Yeast Guide for answers to common yeast FAQs.
- Recipe adapted from Red Star Yeast, method originally from Jim Lahey.
Gently stir all of the ingredients together:
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!
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.
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:
Bake! Eat! Enjoy!
This is my go-to breakfast bread. Easy recipe and so delicious! How would I alter the recipe if I used natural starter?
Is there a reason why this recipe only uses 1/2 tsp yeast, while other bread recipes on your blog use 2 tsp? Thank you!
Hi Chi, It is correct–it’s the same amount of yeast we use in the no-knead jalapeno cheddar bread, too.
This is the 3rd of Sally’s bread recipes for me. Oh my goodness, this is so good. I did have to lower the temp since my parchment paper only rated to 425 degrees. Cooked A few extra minutes and once it reach temp I took it out and finished Browning on a sheet pan… And, I’ve ordered Sally’s recommended parchment paper for the next time.
My cranberry walnut bread was gummy. I let it rise for 14 hours and it was bubbly and sticking to the sides. The only.thing different is I used Kosher salt but it was not course. What did I do wrong?
Hi Marilyn, the bread is definitely chewy, but if it’s gummy in the middle, it is probably a bit underbaked. An extra couple minutes in the oven should help for next time. 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).
OMG, I was looking to recreate my fav Costco cranberry/walnut bread. This recipe is it, so good! My only changes were to bake at 425 for 50 mins because our smoke detectors are sensitive, and subbed pecans as I had some on hand. Perfect, chef’s kiss. Thank you!!
The best recipe! I think the honey is the secret ingredient! I also add orange zest.
Can I proof this in a warm oven to get it to rise quicker?
Hi Beth, 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.
Can this be baked in a bread pan with another on top for the first part of the bake? Done that with sour dough and it worked fine.
Hi Sharon, you could certainly try a loaf pan or two. The bake time may vary depending on its size.
I have made the olive bread and love it! I would like to try the cranberry but we have nut allergies in the family. Any suggestions for substitutes? Thank you.
Hi Lisa, you can omit the nuts with no other changes. Enjoy!
I’ve made so many sweet things from your site, it’s just the best! I want to venture into yeast and was thinking of this recipe since I don’t have a stand mixer. Can I leave out the cranberries and walnuts?
Hi Paige, you definitely can. Hope your bread turns out great!
I used chopped apricots, pecans and white chocolate chips! Oven is preheating now! I can’t wait! Cranberry walnut is next! I made it a few weeks ago and it was perfect!!!!
Hi! I would like to bake this tomorrow but I will probably need a longer rise time due to my schedule Is there any problem letting it rise for over 18 hours? Thx!
Hi Peggy, you can place the covered dough in the refrigerator to slow the rise. Hope the bread turns out great!
I was able to get it in the oven just about the 18 hour mark. Having my first slice. It is delicious! Thanks!
Honey substitute suggestion?
Hi Allyon, you can substitute maple syrup for the honey. Enjoy!
Could I use maple syrup instead of honey?
Absolutely–enjoy!
OMG—this bread is AMAZING! Super easy recipe and came out divine. I didn’t have cranberries so I cut up a bunch of dried prunes (and I suspect any kind of dried fruit would work) and it’s fabulous.
I’d like to add kalamata olives to this recipe. Should I just use the same amount as your cranberries – 3/4 c.? Also, Sally, could you create a ‘seedy’ bread recipe? I love bread with lots of seeds on top!
Hi Terre, while you could try adding olives to this recipe, olives can burn easily, so we adjusted the recipe slightly for a separate olive bread recipe. We also have this seeded oat bread that you might enjoy!
Thank you for the cranberry & walnut
Bread recipe. Do you have a GF recipe for same?
Thank you.
Hi Tblaine, we do not have a GF version of this recipe, but let us know if you give it a try.
I have made this bread many times and it is absolutely delicious. Each time it has come out great!
Amazing Bread! I never had a success in baking bread without using bread machine. I followed the recipe and used bread flour. Instead of using dutch oven, I put a corningware pot in a toaster oven. For me it is easier to use toaster oven. Since the oven is small, I replaced the pot cover with a strainer wrapped with heavy duty aluminum foil to keep the moisture. I am lucky as the strainer fitted perfectly. It worked very well. I love it so much that I am already making your Honey Oat bread. Thanks Sally!
Great recipe! The flavor is great and the bread comes together easy. My bread is a bit dense though. Any suggestions?
Hi Lily, How are you measuring your flour? Make sure to spoon and level instead of scooping to prevent too much flour in your dough. This could result in dense bread that doesn’t rise. Referencing this baking with yeast guide may be helpful in the future as well. Hope this helps and thanks for giving this one a try!
Thanks, Michelle! I used a scale to weight flour and followed the yeast instructions… Hmm I’ll try again in a couple of days and see if it turns out! thanks.
This is amazing bread, made it twice already. One question, I don’t have a dutch oven so followed your instructions. The problem is that that the outside gets almost burnt by the time it gets to temp. Can I cover it for the first 20 minuets or so? If yes, would tented foil be ok?
Hi Laura, If the outside is getting too hard/burnt, 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.
Thanks Sally. I’ll try that next time. I do find it takes about 40-45 minuets to get up to the 190’s so a few more won’t matter. Worth playing around with because it’s soooo good!
This was super easy and turned out great! I baked at 450 and added a few extra minutes due to parchment paper rating. Thank you for the great recipe!
made this several times. I want though to try with a cranberry goat cheese. What do you think I might need to know? TIA
Hi Anon, it would take some recipe testing to properly incorporate goat cheese with this bread. You might enjoy simply spreading it on top of the baked bread instead! If you do decide to experiment, please do let us know how it goes.
hi sally, can the add in be shredded cheese rather than berries/nuts? if so, how much would you recommend? ty 😉
Hi Sonny! Here’s our similar cheddar jalapeño bread recipe – you can leave out the jalapeños!
This sounds amazing. Do you have an alternative to a dutch oven? Could I bake this on a sheet or stone?
Hi Jenn! See the section of the post above titled “No Dutch Oven? No Problem” for details 🙂
Doh! My apologies for completely missing that! Thank you for the response. 🙂
Am so yeast challenged yet had a successful bake with this recipe! I truly cannot believe I made such a great loaf. Replicating for the holidays will be the true test but am so happy to have found this recipe. Many thanks!! I used Minnesota hard red wheat and everything else as directed.
This is an excellent recipe – bread made easy. Delicious bites full of flavor from the cranberries and walnuts. Will keep this forever.
This is sooooo good. Made it yesterday and having a slice toasted with jam for breakfast. Delish !!
what type of oven is this temperature for – “preheat the oven to 475°F (246°C)”, is for classic oven , i have a fan one
Hi Ana! We always recommend conventional settings for baking (not convection/fan). The flow of air from convection heat can cause baked goods to rise and bake unevenly and it also pulls moisture out of the oven. If you do use convection/fan settings for baking, lower your temperature by 25 degrees F and keep in mind that things may still take less time to bake.
Was wondering if you had made rolls using the walnut cranberry recipe and if so what temp/time did u bake them at. Also I do not have the recommended yeast brand will this make a difference in the results.
Hi Marv, we have never tried making rolls with this dough so we can’t offer guidance for baking them. If you try it we suggest you use the water bath method as described in the post above in the section titled “No Dutch Oven? No Problem.” Let us know how they turn out!