Description
This Thanksgiving Cranberry Walnut Bread is a no-knead artisan-style loaf that combines the tartness of dried cranberries with the crunch of walnuts and a hint of citrus from orange zest. Baked in a Dutch oven for a crisp, golden crust and a tender crumb, this bread is perfect for holiday gatherings or cozy breakfasts.
Ingredients
Scale
Yeast Mixture
- ½ teaspoon active dry yeast
- 1 ½ cups warm water (110 to 115 degrees F)
- 1 teaspoon granulated sugar
Dry Ingredients
- 3 cups bread flour, plus 2 tablespoons (plus more for surface)
- 2 teaspoons Kosher salt
- ¾ cup dried cranberries
- ½ cup dried walnuts, roughly chopped
Flavorings
- 1 tablespoon honey
- 1 tablespoon orange zest
Instructions
- Prepare Yeast Mixture: Dissolve the yeast and sugar in warm water (110 to 115°F). Let it sit for 10 minutes until foamy. If not foamy, discard and restart.
- Mix Dough: In a large bowl, whisk bread flour with salt. Add the yeast mixture and honey, combining until no dry flour remains but avoiding over-mixing. Stir in cranberries, walnuts, and orange zest until just combined. The dough will be very sticky and wet.
- First Rise: Cover the bowl tightly with plastic wrap without touching the dough. Let the dough rise on the countertop at room temperature for 18 hours.
- Shape Dough: After 18 hours, transfer the sticky dough to a well-floured surface. Flour your hands and fold the edges inward gently to form a ball, preserving air bubbles. Turn dough smooth side up and reshape if needed. Transfer the dough on lightly floured parchment paper.
- Second Rise: Cover the dough with plastic wrap and let it rest for 30 minutes at room temperature.
- Preheat Dutch Oven: Place a 5 to 6 quart Dutch oven with lid inside the oven and preheat to 450°F for 30 minutes.
- Score Dough: Make an X or decorative pattern on the surface of the dough with a sharp knife.
- Bake Covered: Remove the hot Dutch oven from the oven. Using the parchment paper, transfer the dough into the pot. Cover with the lid and bake for 30 minutes, ensuring the lid is not opened to trap steam.
- Bake Uncovered: Remove the lid and continue baking for 8 to 10 minutes until the crust is golden brown.
- Cool: Remove bread from the pot by lifting the parchment paper. Let cool completely before slicing and serving.
Notes
- Allow the dough to rise for 18 hours to develop flavor and texture; a minimum of 12 hours is possible but less flavorful.
- The dough will be very sticky and wet; flour your surface and hands generously when shaping.
- Using a Dutch oven traps steam, which is critical for creating a crispy, golden crust.
- Store bread in a semi-open paper bag to keep the crust crispy.
- Freeze the bread wrapped in aluminum foil and placed inside a freezer-safe bag for up to 3 months; thaw at room temperature.
Nutrition
- Serving Size: 1 slice (approx. 1/12 of loaf)
- Calories: 180
- Sugar: 5 g
- Sodium: 330 mg
- Fat: 4.5 g
- Saturated Fat: 0.5 g
- Unsaturated Fat: 4 g
- Trans Fat: 0 g
- Carbohydrates: 33 g
- Fiber: 3 g
- Protein: 5 g
- Cholesterol: 0 mg
