Description
This Thanksgiving Cranberry Walnut Bread is a flavorful, no-knead artisan loaf that combines the tartness of dried cranberries with the crunch of walnuts and a hint of orange zest. Baked in a Dutch oven to create a perfectly crisp crust and a moist, tender crumb, this rustic bread is a festive addition to any holiday meal or a delightful snack any time of year.
Ingredients
Scale
Dry Ingredients
- ½ teaspoon active dry yeast
- 3 cups bread flour, plus 2 tablespoons, plus more for surface
- 2 teaspoons Kosher salt
- 1 teaspoon granulated sugar
Wet Ingredients
- 1 ½ cups warm water (110 to 115 degrees F)
- 1 tablespoon honey
Add-ins and Flavorings
- ¾ cup dried cranberries
- ½ cup dried walnuts, roughly chopped
- 1 tablespoon orange zest
Instructions
- Prepare yeast mixture: Dissolve the yeast and sugar in the warm water (110 to 115 degrees F). Let it sit for 10 minutes or until it becomes foamy. If it doesn’t foam, discard and start over to ensure active yeast.
- Mix dry ingredients: In a large bowl, whisk together the bread flour and Kosher salt until evenly combined.
- Combine wet and dry ingredients: Add the foamy yeast mixture and honey to the flour mixture. Stir together until no pockets of flour remain, being careful not to overmix.
- Add cranberries, walnuts, and orange zest: Gently fold in the dried cranberries, chopped walnuts, and orange zest until just combined. The dough will be very sticky and wet, which is normal.
- First rise: Cover the bowl tightly with plastic wrap, making sure the wrap does not touch the dough, and let it rest at room temperature on your kitchen countertop for 18 hours. This slow fermentation develops flavor and texture.
- Shape the dough: After 18 hours, the dough will be sticky and wet. Transfer it gently onto a well-floured surface. Sprinkle plenty of flour on top and on your hands to manage the dough. Carefully fold the edges over to the center to create a ball, preserving the air bubbles. Place the dough seam side down on a floured piece of parchment paper, smooth side up.
- Second rise: Cover the dough loosely with plastic wrap and let it rest at room temperature for 30 minutes.
- Preheat Dutch oven: While the dough rests, place a 5 to 6 quart oven-proof Dutch oven with a tight-fitting lid inside your oven. Preheat the oven to 450 degrees F and heat the Dutch oven for 30 minutes.
- Score the dough: After the second rise, use a sharp knife or bread lame to score an X or desirable pattern on the dough ball to allow steam to escape and guide the bread expansion.
- Bake covered: Carefully remove the hot Dutch oven from the oven. Using the parchment paper, lift and transfer the dough into the Dutch oven. Cover with the lid tightly and bake for 30 minutes without opening the lid to trap steam for a crisp crust.
- Bake uncovered: Remove the lid and continue baking for an additional 8 to 10 minutes until the crust is a deep golden brown.
- Cool and serve: Carefully remove the bread along with the parchment paper from the Dutch oven. Let the bread cool completely on a wire rack before slicing to allow the crumb to set. Enjoy your homemade cranberry walnut bread!
Notes
- Allow the dough to rise for a full 18 hours to maximize flavor and texture development. A minimum of 12 hours is possible but may yield denser bread.
- The dough will be very sticky and wet before and after rising; flour your surface and hands liberally when handling.
- A Dutch oven is essential as it traps steam, creating a crisp, golden crust and moist interior.
- Store bread in a semi-open paper bag to maintain the crust’s crispness while keeping the crumb fresh.
- For freezing, wrap the bread in aluminum foil and place inside a freezer-safe resealable plastic bag for up to 3 months. Thaw at room temperature before slicing.
Nutrition
- Serving Size: 1 slice (approximately)
- Calories: 180
- Sugar: 7g
- Sodium: 350mg
- Fat: 4.5g
- Saturated Fat: 0.4g
- Unsaturated Fat: 3.5g
- Trans Fat: 0g
- Carbohydrates: 31g
- Fiber: 2g
- Protein: 5g
- Cholesterol: 0mg
