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.


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. Hello!! Thank you for the recipe; we are making it now! I have a question, my parchment paper is safe up to 420 degrees. Can you give me guidance on how long to cook the bread with the decreased temperature? TIA!!

    1. Hi! Just a few minutes longer. Give it a light tap with your knuckles– if it sounds hollow, the bread is done.

  2. Hi!

    This recipe looks lovely. I only have a 3.5 quart dutch oven-could I just half the amount and put in two separate loaves?

    Let me know what the adjusted cooking time would be also!

    1. Yes. It’s hard to give an exact bake time, so simply bake until golden brown. Give it a light knock with your knuckles– if the loaves sound hollow, they’re done!

  3. hi sally, can this dough rise at room temp for 24 hrs or more? i don’t want to freeze since i’m serving it up tomorr. thank you 😉

    1. Only up to 18 hours is ideal. After 18 hours, refrigerate the dough if you aren’t baking it yet.

  4. Hi! So I made this recipe a few days ago and while it was very yummy it didn’t rise right it was very flat. Due to the food shortage happening I only could get fleshmines bread machine yeast do you have any suggestions bc I’d like to make it again today bc it was good. So should I use more of that yeast or whatever you think since that’s all The only yeast I can find.
    I love your recipes your blueberry scones are the best they come out perfect every time.

  5. I’m using this period of social distancing to try my hand at bread making. I’ve always been afraid of yeast. Can I substitute dry active yeast for instant? Supermarkets are completely sold out at the moment.

    1. Same question – I only have active yeast and can’t get anything else due to shortages . Would I need to make changes to the recipe?

      1. Hi Laura! See my recipe note. You can use active-dry yeast in this recipe.

  6. Hi, Sally, I don’t have a glass bowl but I have ceramic and hard plastic mixing bowls. I made the bread just now using the hard plastic bowl. Is it going to make a difference in the process? And also, this is my 1st time to make a bread recipe with yeast.

    1. I’ve used all sorts of mixing bowls for this bread and haven’t noticed a difference. Hope you enjoy it!

  7. Made it!
    First time making bread and it was easy, super delicious and beautiful!!
    Thank you so much!!

  8. Hi, can I use sugar instead of honey? Thank you.

    1. Yes– same amount.

  9. Love this and all of your recipes. If I make it without the nuts and berries to just have some good crusty bread will the bake time be different?

    1. So glad you enjoy this no knead bread! Same bake time if you leave out the add-ins.

  10. Can I use gluten free flour

    1. Hi Joanne, I haven’t tested this recipe with gluten free flour but let me know if you try it.

  11. Hi Sally,
    Can this be made in a crockpot ?

    1. Hi Karen! I haven’t tried it. Let me know if you do!

  12. what would happen if I made this with frozen crandberries instead of dried??

    1. Hi Kris, Unfortunately I haven’t tried this bread with fresh or frozen cranberries. If you wish to try it I don’t recommend thawing the frozen berries. Let me know if you try.

  13. Like Baking says:

    Tried. It’s was soggy after 2 hours removed from the oven. Why? I have not tasted it.

  14. Can J use bread flour instead of all purpose? Would I have to add more or less yeast if I do? Thank you

  15. Very good but seems a little salty – would cutting the salt effect the recipe in any way?
    Also seemed like a small amount of yeast – bread is quite dense – would a bit more yeast throw off the recipe??

    1. Thanks for trying the recipe! The amount of yeast is ideal for the prolonged rise time at room temperature. Feel free to increase the amount or adjust the salt if you prefer! I usually use table salt.

  16. I’ve made this bread many times since first trying it in January, and it’s been delicious every time. Definitely a new favorite! I just noticed I was out of parchment paper (except for a small sliver). Do you know whether putting the dough in the Dutch oven without parchment would cause it to stick?

    1. Hi Sarah, you can simply grease the dutch oven instead.

    2. Feel free to grease the dutch oven instead!

  17. I just made a batch of your Homemade Artisan Bread (3 1/4 c flour, 2 teaspoons instant yeast). Now I’m getting ready to make your Crusty Cranberry Nut No Knead Bread (3 c +2T flour, 1/2 teaspoon yeast). My question is why is there so much less yeast in the Crusty Cranberry Nut bread – the flour amounts are almost the same? Just want to make sure I’m not reading things wrong! So excited to bake these up! Thank you.

    1. Hi Jan! This bread rises for 18 hours while the other bread only rises for 3 hours. That’s why there is a difference in the amount of yeast.

  18. Hello! Just a few quick questions as I’m in the middle of your recipe! I did the NYT no knead bread recipe that you mentioned last week and really wanted to try a similar one with add ins, super excited to see the end result of this! If you don’t mind, here are my quick questions:

    -the NYT recipe calls for some gentle folding over of the dough after 18 hours. Is that not necessary here? Only shaping into a ball?

    -I didn’t use parchment paper or grease on the NYT recipe and didn’t seem to have any problems, but do you recommend it here because of the honey/add ins giving it a stickier texture?

    -I only have an oval casserole dish, can I use a stainless steel pot with a lid to achieve the round shape or is that material not recommended?

    Thank you so much!

    1. Hi Allegra! Happy to help. (1) Yes, that’s correct. Just form into a ball and let it rest. (2) This dough/baked bread will stick unless parchment paper or a greased pan/pot is used (3) As long as it’s oven safe, it should be great. Enjoy!

  19. I LOVE this bread. I wanted it to rise higher to use for sandwiches. I have a 5.5 qt Dutch oven. Can I increase the yeast or should I increase everything by 1.5?

    1. Hi Alison! Without testing anything myself, I can’t confidently give you accurate predictions or advice. Let me know if you try a taller loaf!

  20. Amy Stringfellow says:

    I love This recipe. I’ve not had a whole lot of luck in the past with yeast breads. But I’ve made two different loaves successfully now (cranberry pumpkin seed, and cinnamon raisin)and they both turned out great! My question is can regular yeast be substituted for quick rise yeast? If so, what quantities? Thank you!

    1. I’m so glad you enjoy this recipe, Amy! You can use active yeast instead of instant, see recipe note #3.

  21. I love the crust in this amazing bread! My Dutch oven is 2 1/2 quarts and I first made it with 1/3 of dough. Next I made it with remaining 2/3 of dough and Dutch oven is plenty big enough.

    1. I’m so happy you enjoy it, Terry!

  22. Hi. Is it possible to bake the bread in loaf tin? I made it using the ‘No Dutch oven’ method and the taste is really good.

    1. Hi Swetal, you could certainly try a loaf pan. The bake time may vary depending on its size.

  23. Hi Sally, I would like to try this recipe. Somehow it feels like this recipe would be perfect in instant pot, have you tried it? If yes, could you pl share instructions for making this bread in an instant pot? Thanks, Pratima

    1. I haven’t tried it. I don’t have an instant pot for testing, but let me know how it goes!

  24. Love the crust and the moist filling, but I find it too salty. Perhaps next time I’ll try without adding salt.

  25. Hi,how long should i bake inside the oven if i dont use the dutch oven?

    1. Hi Bay! See the recipe note/blog post for detailed instruction.

  26. Hi! I just made the dough and left it to rise!! I subbed dried cherries and hazelnuts! However, I just realized that my dutch oven is 3 quarts… do you think that will work ok? Thank you!

    1. Hi Sasha! That size is a little too small. I recommend halving the loaf and baking it in 2 sections for a shorter amount of time.

    2. sheila collier says:

      i have a 4 quart dutch over its plenty big enough for one full loaf

    I’ve shared your recipe with so many people, I’ve got terrible arthritis in both hands/all fingers but thumbs. I used to love to make homemade bread like my mom used to do (for 12 kids she made bread twice a week while working as a RN the night shift) due to pain in fingers I was unable try o knead bread as required do this recipe is perfect. Today I’m baking a variation of the bread: green Olive, skillet roasted (3 heads) coarsely chopped garlic and rosemary. It’s in the oven baking as I type this. Thank you again so much for sharing this lovely recipe.

  28. Hi Sally, this bread looks gorgeous. Am gonna try my 1st attempt in making rustic bread this like. Would like to double check if I bake this without a Dutch oven on a sheet pan, do I bake it at the same temperature of 475°F? Tnx

    1. Hi Kris! Yes, same oven temperature.

  29. Wendy Samson says:

    This was SO easy and beyond delicious.

  30. This looks amazing, thanks for sharing! I can’t find Platinum yeast, do you think the Red Star Active Dry would work?

    1. Hi Ana, Active dry yeast works also but the rise time will be longer. Enjoy!

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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