No-Knead Cranberry Walnut Bread with Honey

Get ready to fill your kitchen with the irresistible aroma of freshly baked bread! This no-knead cranberry walnut loaf combines sweet, tart, and nutty flavors in a perfectly crusty artisan-style bread that’s surprisingly simple to make.

What makes this bread truly special is the overnight fermentation that develops deep, complex flavors while you sleep. The combination of honey-kissed dough, tangy cranberries, and toasted walnuts creates an absolutely addictive loaf that’s crusty outside and tender inside.

Ingredients

• 3 cups plus 3 tablespoons all-purpose flour
• 1/2 teaspoon instant yeast
• 2 teaspoons sea salt
• 1/2 cup chopped walnuts
• 1 cup dried cranberries
• 1 1/2 cups room temperature water
• 2 tablespoons liquid honey (plus extra for brushing)

Steps

1. In a large bowl, add the 3 cups plus 3 tablespoons flour. Add 1/2 teaspoon yeast to one side and 2 teaspoons salt to the other side. Using a wooden spoon, stir each side separately before combining to prevent direct salt-yeast contact which can kill the yeast.
2. Add 1/2 cup walnuts and 1 cup cranberries to the flour mixture. Toss well to coat evenly – this prevents the fruit and nuts from clumping together.
3. Combine 1 1/2 cups room temperature water (around 70°F/21°C) with 2 tablespoons honey in a separate bowl. Water temperature is crucial – too hot or cold will kill the yeast.
4. Pour the honey-water mixture into the dry ingredients. Stir until combined – dough will be sticky and shaggy. Cover with plastic wrap, leaving room for expansion. Let rise 12-18 hours at room temperature (around 70°F/21°C).
5. Preheat oven to 425°F (218°C) with Dutch oven inside. For dark Dutch ovens, reduce to 400°F (204°C). Use a 6-7 quart size.
6. Shape dough on floured parchment into a round loaf. Cover with floured plastic wrap and let rise 45 minutes. Don’t worry if it doesn’t rise much – it will expand in the oven.
7. Transfer to preheated Dutch oven using parchment. Cover and bake 30 minutes. Remove lid and bake additional 15 minutes until deep golden brown and internal temperature reaches 190°F (88°C).
8. Cool completely on wire rack (1-2 hours) before slicing to prevent gummy texture. Brush with extra honey while warm if desired.

Smart Swaps

• Replace 1/2 cup walnuts with pecans or almonds
• Substitute dried cherries or raisins for cranberries
• Use maple syrup instead of honey (same amount)

Make It Diabetes-Friendly

• Replace all-purpose with 2 1/4 cups whole wheat flour + 3/4 cup almond flour (reduces carbs by 12g per slice)
• Reduce cranberries to 1/2 cup and chop finely
• Use sugar-free honey substitute (like Pyure) at 1 tablespoon
• Recommended portion: 1/2 slice (15g net carbs)

Pro Tips

• Use room temperature ingredients for best yeast activation
• Don’t skip the overnight rise – it develops flavor and texture
• Score the top with a sharp knife for a professional look
• Test doneness by tapping bottom – should sound hollow