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!
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?
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.
Will it work with fresh cranberries? I have a huge bag of them and would love to try this bread recipe
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!
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 🙂
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 !!!
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.
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!
I love this bread and am going to try to bake a half loaf – any suggestions on the time in the oven? Maybe half the time?
Hi, Heather! I’m unsure of the exact time, but start with half and just keep a close eye on it.
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!
I can’t wait to try this! ive never made bread before so this will be a great start. My question is how can I make smaller loaves that bake at the same time? Is there a bakers pan for this?
Hi Karen, absolutely! You can follow the baking pan method outlined under “No Dutch oven? No problem.” Instead of making one large loaf, simply divide the loaf up into the number of loaves desired. Bake time will be less and depend on the size of your loaves. Hope you enjoy this recipe!
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!
Hi Sally, this recipe is wonderful, the bread just as the one sale at Costco. Thank you!
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.
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?
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!
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.
Hi Sally,
l love your recipe! It’s very easy and most important, super delicious! Thank you so much for sharing :–)
I can’t wait to make this bread! BTW if you are gluten sensitive, how would you adapt with the same results?
Hi Helen, I have not tested this recipe with gluten free flour but let me know if you try!
Hi,
Love your recipe! Wondering, have you ever substituted molasses for the honey? Thank you very much.
I haven’t tried it, but I think molasses would be delicious.
I’m still in awe that I made bread. This is delicious, we stood at the kitchen counter slicing & eating it. I used raw hazelnuts instead of walnuts and they added sweetness too.
Definitely a keeper!
I have made this several times and it’s a big hit. I was wondering if I could add a teaspoon of cardamon to give it more of a holiday flavor? Thanks.
Absolutely. I think that would be delicious!
OMG. This was exactly as described with wonderful crust on all around & tender inside & easy to make. I can’t stop eating it! Thanks so much.
I read online that you should use 1.25x the amount of yeast if using active dry yeast and dissolve it in water first so I tried that and the bread came out great! Awesome recipe – thank you 🙂
Hi Sally, I recently got given a 3.487QT casserole cast iron oven safe pot with lid – and unfortunately I’m unlikely to be able to get a 6QT size one. So I really wish to finally try your recipe even if it’s a tiny half size loaf! So I plan to just experiment (at my own risk haha!) by making a half size – do you think I should half all the ingredients and proceed?
Or secondly – make the full amount and in step 2 weigh the dough and divide the dough in half just use half? I’m thinking the second option is a bit risky as it might rise too much in the pot in the oven… curious your thoughts. Thank you, and happy weekend!
I’m excited you can try it! I would recommend making the entire recipe and freezing half of the dough for another time. See Recipe Note #1 for freezing instructions – before you freeze it, cut in in half to bake one half and freeze the other. Enjoy!
Thanks Sally for your help! Well it turns out I managed to exchange my smaller casserole pot for a larger 5.3L (5.6Qt) size one and I just used it today for your Jalapeño Cheddar No Knead bread and it fitted and baked well, thankfully!
This changed my life! I was skeptical at first bc my dough was extremely wet/sticky, but it came out perfectly. My kids and husband ate the whole thing. Making another one within 24 hrs! thanks so much for this amazing recipe! I no longer have to spend $8 for this kind of bread at the bakery!
I have made this bread three times in a row yesterday. The first time I did it exactly as described, weighed my ingredients, use a liquid measuring cup for the water and it was soo much wetter than the dough you have pictured. It went past ‘very sticky’, it wasn’t abled to be handled at all, And I able to take a shape. The second batch I left out a quarter cup of water and it looked more like your picture. Thinking I was crazy or my scale was wrong I tried again with a new scale and again if I had added all the water it would have been significantly more wet than your picture. I stopped two tablespoons shy of the full amount. My dough was still wetter and stickier than yours. I’m not sure if this is normal or if it’s like pie dough where you add as needed due to weather but I’m at a loss. It doesn’t seem like others have had this issue.
Hi Ahnna, I’m happy to help. If the dough seems a lot stickier than what I have pictured, adding more flour helps. It’s supposed to be soft and a little sticky. The great part is that we don’t have to knead the dough, so stickiness shouldn’t be much of an issue.
I just finished making this bread and am disappointed. I don’t know what went wrong. The dough didn’t rise and when it was baked, it was very dense. I let it rise for 15 hours at room temperature, but the volume just wasn’t there. Any ideas?
Hi Debbie, if the dough never rose it could be one of two things. Either the yeast itself wasn’t good which doesn’t happen very often but unfortunately it can happen. Or the water was too hot and killed the yeast.
Will this work in a 5Q dutch oven?
I recommend a 6 quart or higher dutch oven or any large oven-safe pot with a lid!
Would I be able to swap out the cranberries and walnuts for olives instead?
Yes, absolutely!
Hi Sally, can you add other add-ins such as spices and cheese? Would you add it at the same point you added the nuts and cranberries? Thanks for you wonderful recipes.
Hi Debbie! Yes, add the add-ins when you would add the nuts and cranberries. I published a no knead jalapeño cheddar bread if you want to check that one out!
I tried and I really loved it. so easy. I always struggle with yeast but this one is a keeper.
thank you
This is so good toasted with butter. Thank you for this simple and delicious recipe!
Hi Sally, my breads turned out beautiful and tasty. I wanted to make the bread, so added same amount of dough(except cranberry and walnuts) later. The bread inside is bicolour. Thank you so much for sharing the wonderful recipe. I baked four, shared with friend and in law, now i have one left.
Baked this today, and it was delicious! Mine turned out just like your picture. I reduced the temperature to 450, and baked 30 minutes, then 10 with the lid off. There’s only about half left 🙂 Thanks for the great recipe!