Yeasted bread has never been easier. This simple method produces the most beautiful and crusty cranberry nut no-knead bread with very little hands-on work! If you’re new to working with yeast, reference my Baking with Yeast Guide for answers to common yeast FAQs.
I originally published this recipe in 2017 and have since added new photos and a few more success tips.
“Homemade bread” and “easy” are terms that don’t typically go hand-in-hand. When you think of homemade bread, you think difficult, right? This recipe, however, will completely change that thought. I realize that’s a pretty big promise, but I’m confident your perception of homemade bread will switch from “nope! too much work” to “wow, I CAN do this.”
One reader, Kris, commented: “This is an excellent recipe—bread made easy. Delicious bites full of flavor from the cranberries and walnuts. Will keep this forever. ★★★★★”
Another reader, Linda, commented: “This recipe is fantastic. The bread had a wonderful crust and great flavor. The instructions were super thorough at explaining everything for a novice bread maker. ★★★★★”
Why You’ll Love This Cranberry Nut No-Knead Bread:
- Just 7 simple ingredients
- Hardly any hands-on time
- Variety of textures: crispy crusty exterior, soft and chewy interior, and plenty of dried cranberries and nuts in every slice
- An egg-free baking recipe and dairy-free recipe
- Tastes incredible warm with a swipe of honey butter.
This bread, like my homemade artisan bread, seeded oat bread, pizza bread, asiago-crusted skillet bread, and olive bread, has all the bells and whistles of a fresh-from-the-bakery cranberry nut bread, and takes very little effort. If you are new to working with yeast, or simply feeling a little lazy, this recipe is for you.
Making this loaf will leave you plenty of time to loaf around. 😉
Just 7 Ingredients for This Cranberry Nut 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 7 ingredients to make this bread:
- Flour: Flour gives the bread its structure. You can use all-purpose or bread flour. I typically reach for bread flour because it yields a slightly chewier bread.
- Salt: Pick up some coarse sea salt; I find the flavor is lacking with regular table salt.
- Yeast: You can use instant or active dry yeast, but I highly recommend an instant (aka “rapid rise” or “quick rise” yeast). I always use Platinum Yeast by Red Star, which is an instant yeast with dough improvers. You don’t need much here—only 1/2 teaspoon—because of the long rise time.
- Nuts: Walnuts or pecans—baker’s choice!
- Dried Cranberries: I love the chewy texture of dried cranberries here. Don’t use fresh or frozen cranberries, because this dough is too wet. Raisins would work too, or try chopping up dried apricots or dates.
- Water: I normally encourage you to use warm liquid with yeast because it helps the yeast work faster. For this recipe, you want the water to be about 95ºF (35ºC), because we’re encouraging a nice slow rise to build flavor. An instant-read thermometer takes the guesswork out of this.
- Honey: Honey adds flavor and helps give the bread its springy, sponge-like 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. And both breads are delicious warm or toasted and topped with this easy homemade honey butter.
Overview: 5 Steps to Make No-Knead Bread
This no-work, no-knead, professional-bread-at-home concept originated with 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 use this same method for homemade English muffins. In both recipes, the magic happens when you’re not looking!
Step 1: Stir ingredients together. Don’t even break out your mixer.
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!
Step 2: Cover the dough and ignore it.
Let the dough rise at room temperature for 12–18 hours. This recipe is very forgiving. Any normal-ish room temperature is fine. You’ll know that the dough is finished rising when it has about doubled in size and air bubbles have formed on top. Like this:
Step 3: 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 the top with a sharp knife, kitchen shears, or bread lame, then allow to rest for 30 minutes.
Step 4: Preheat a 5- to 6-quart Dutch oven. You’ll bake the bread in a pre-heated (super-hot!) Dutch oven, which helps form a crusty exterior. If you don’t have a Dutch oven, you can use any oven-safe heavy-duty pot with a lid.
Step 5: Bake for about 35 minutes. For an accurate doneness test, the bread is done when an instant-read thermometer reads the center of the loaf as 195°F (90°C).
FAQ: Why Bake No-Knead Bread in a Dutch Oven?
Baking the bread with the lid on traps steam inside the pot, creating that perfectly crisp crust. A lid is the secret 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 like you do the Dutch oven. While the oven preheats and the scored loaf is resting, boil a kettle of water. After the oven is preheated, place scored dough/baking pan on the center rack. Then place a shallow metal baking/roasting pan or cast-iron 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. This is exactly how I bake 4-ingredient artisan bread.
Step 6: Enjoy a slice of warm, fresh bread you won’t believe you made from scratch.
This lightly honey-sweetened cranberry nut bread is fabulous for breakfast, toasted with butter or honey butter. Or serve it alongside a charcuterie board with a soft cheese like brie or goat cheese, or this white cheddar cranberry pecan cheese ball (yum!).
This recipe is brought to you in partnership with Red Star Yeast.
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Crusty Cranberry Nut No Knead Bread
- Prep Time: 30 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 very little 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) bread flour or all-purpose flour (spooned & leveled), plus more as needed
- 2 teaspoons coarse sea salt (I find the flavor lacking with regular table salt)
- 1/2 teaspoon Platinum Yeast from Red Star instant yeast
- 3/4 cup (95g) chopped 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.* In a large bowl using a silicone spatula, stir the first 5 ingredients together. Mix the honey and water together, then pour on top. Mix to combine. (Note that in the video below, I add the honey to the dry ingredients instead of mixing first with water, but you can do it either way.) The dough will be very 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. 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 may have air bubbles on the surface.
- Turn the dough out onto a lightly floured work surface and, using lightly floured hands, shape into a ball as best you can. It doesn’t have to be perfect. Transfer the dough to a large piece of parchment paper. (Large enough to fit inside your pot and one that is safe for high heat. I use this parchment and it’s never been an issue.) Using a very sharp knife, kitchen shears, or a bread lame, gently score an X into the top. Place the ball of dough + parchment inside a bowl so the dough doesn’t spread out as it rests. Cover dough lightly with plastic wrap or a clean kitchen towel and let it rest for 30 minutes.
- During this rest, preheat the oven to 475°F (246°C). (Yes, very hot!) Place your Dutch oven (with the lid) or heavy-duty pot in the oven for 30 minutes so that it’s extremely hot before the dough is placed inside. After 30 minutes, remove the Dutch oven and carefully place the dough inside by lifting it up with the parchment paper and placing 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 at least 20 minutes before slicing.
- Cover and store leftover bread at room temperature for up to 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. To freeze, bake and cool the bread, wrap in a layer of plastic wrap, then a layer of aluminum foil, and freeze for up to 3 months. Thaw in the refrigerator, and then allow to come to room temperature before serving. You can also freeze the dough. Mix the dough together as instructed in step 1. Wrap the sticky dough in lightly oiled plastic wrap and place in a freezer-friendly container. Thaw at room temperature, then let it rest/rise as instructed in step 2. Proceed with step 3 and the rest of the recipe.
- 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 5- to 6-quart (or larger) Dutch oven or any large oven-safe pot with an oven-safe lid. If your Dutch oven is smaller than 5 quarts, you can halve the recipe (instructions remain the same, just halve each ingredient) or make the dough as instructed in step 1, shape the dough into 2 balls instead of 1 ball, 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 the smaller loaves.
- No Dutch oven? See post above for alternative.
- Flour: You can use either bread flour or all-purpose flour here. Bread flour will produce a slightly chewier bread. Feel free to substitute up to 1 cup (around 130g) of the flour for whole-wheat flour. Do not use all whole-wheat flour, as the bread will taste quite dense and heavy.
- 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!
- Cranberries: Dried cranberries (or raisins) are best for this wet dough. I do not recommend frozen or fresh cranberries.
- Parchment Paper: If your parchment paper has a maximum temperature that’s lower than the temperature called for in the recipe, 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.
Reader Comments and Reviews
My friends are staring to think I can really bake! Another amazing recipe—great technique, great flavors.
i was wondering the same and looking through the reviews to see if someone has used this recipe in the bread macine……..or……i make some of the batter breads in the crock pot in a rival covered pan and they always taste scrumptious and not overbaked. Anyone tried either alternative?
Hi Terry, We actually don’t recommend a bread machine for this particular recipe. It needs to sit undisturbed for 12-18 hours and then the baking method of using a dutch oven (or placing a pan of water in your oven as described in the post above), is what gives the bread it’s beautiful texture. We’re unsure of how to replicated that steamy environment in a bread machine.
MAKE THIS RECIOE. SO Easy. Yummy. Will make again and again and again! I have only ever made bread using a machine, so thought this would be a good jumping off point for beginners. It is! I learned a lot about my own cookware and what kind of temps it can take, and ended up using my All-Clad 8 qt “pasta pot” since the lid and pot can withstand up to 600 degrees. No issues at all with the pot. Worked great. Parchment did burn as expected so will need to find a better one, and will use the one suggested by Sally. I used pecans instead of walnuts since that’s what I had in hand and it still tastes great. THANK YOU for this recipe! Moving on the the olive/garlic bread next.
This was delicious and reminded us of a bakery bread we’ve eaten many times – only this loaf was frseh and hot out the oven! I don’t know what brand of parchment paper I’m using or what its temperature rating is, but it’s very thin. It didn’t burn, but it did stick terribly to the bottom of the loaf, and I had to pick away at it for a long time to remove what I could. Fortunately, the paper is thin and flavorless, so I ended up just eating it with some of the paper stuck on. Would I maybe want to spray the paper with cooking spray before putting the dough on it?
Hi Tom, Sorry you’ve had trouble with the parchment paper – we’ve never had that happen. Make sure if you try it again that you’re using high quality parchment paper, not wax paper or something similar.
Help. This is the second time Im trying to make this bread. The first time using your recipe. I followed to the “T” and I just put the loaf in the oven. I find the loaf very small. If it comes out good, Can I double the recipe?
Hi Anne! We recommend making two batched of dough instead of doubling. Glad you’re enjoying this recipe!
I have made a lot of bread over the years including no knead varieties. This bread is one of the best I’ve made. It is delicious and so easy. Your instructions are very clear and if one follows them exactly, a great loaf will result. Try this recipe!
I used bread flour, would the bread be a little less crunchy with all purpose. It was delicious anyway. First time for no knead yeast bread.
Every year, my neighbors exchange holiday treats. I typically bake holiday breads and cookies (your recipes!) and always get lots of smiles. This past year, one neighbor made a bread that looked identical to this recipe. It was delicious and the dough almost tasted like sour dough. Is that what this recipe tastes like? Nope, can’t ask my neighbor as each of us secretly hopes we make the ‘best’ tasting treats for the season. I know, I know, might seem petty to you and your readers but we keep it friendly. Our little holiday treat exchange keeps each of us striving to do better as my family can attest to the treats we eat each year! BTW…if a neighbor requests your recipe, I do share! Thank you for your amazing recipes!
Hi Karen, this bread doesn’t include any sourdough and doesn’t have a sourdough taste, but still delicious nonetheless! Glad to hear you and your family (and neighbors!) enjoy our recipes. Let us know if you give this one a try.
Wow! It’s way too good! I added the peel of 1 orange to kick it up a notch. Highly recommend! Thank you for this gem!
I have heard about this kind of bread and wanted to try it for a long time. I splurged and bought some new Le Crueset dutch ovens a few months ago. I have some other smaller Chantel enameled cast iron dutch ovens that I have had for a long time and they have been well used. I used to heat these Chantel pans in the oven (empty) on high heat and then put a bit of oil in the pan to grease it and brown my roasts in this manner before cooking them in the oven. I read through my Le Crueset instruction manual and it said to NEVER heat their dutch ovens empty, most especially under high heat (which is what this recipe says to do) because it ruins the pans. I have been following the manufacturer’s instructions explicitly because I don’t want to ruin my new, very expensive, Le Crueset dutch ovens. I found it interesting that one of the pans you mentioned/recommended was Le Crueset. I also called the store, Sur La Table, where I purchased the pans and asked the question about heating the pans empty, they said to never do it for more than a minute or two and it’s better to add the oil while it’s heating. So I now brown my roast and other meats on the stovetop before roasting them in the oven (which is much messier and requires more cleanup) but I don’t want to ruin my Le Crueset pans like I did the other pans. I was wondering if you have spoken to anyone at Le Crueset that thinks the instructions for this recipe (30 minutes at 475 degrees, empty is an acceptable use of their dutch ovens)?
Thank you so much for sharing what you have learned. I haven’t spoken to Le Creuset myself, but am happy to contact their customer service. I make this (and other varieties) often and my dutch oven is in great shape, but can certainly find out more. Thank you again!
I make this bread regularly and I’ve never been disappointed. Lots of fruit and nuts and the crust is crispy, chewy and yummy. Friends pop in regularly on baking day. Now that says it all
Made this recipe and it was very good. Only place I could find high temperature parchment paper was on-line so I reduced oven temp to f430. Even though the recipe calls for 1/2 teaspoon of yeast, it still had a strong yeast flavor and had a good rise.
Another brilliant recipe. I am happy with how this came out even though I had to use a bit more whole wheat strong flour than is recommended as I ran out of white. Thank you Sally
Love this recipe! I made it a few times already. Thought about making buns out of it. How long would you say I should bake it for (let say for 8 buns)?
Hi Hamutal, we haven’t tested this recipe as buns so aren’t sure of a time to suggest. If you try it, please report back and let us know how they turn out!
I would like to make two at a time but I only have one Dutch oven can I use foil to cover instead
Hi Dorene, you can use the baking sheet method detailed in the seeded oat bread post for your second loaf. Hope they turn out great!
While crusty bread is awesome, it rips up the roof of my mouth. Is there a way to do this in loaf pans?
Hi SH, you could certainly try a loaf pan or two. The bake time may vary depending on its size.
Can you use gluten-free flour?
Hi Maria, we haven’t tested it before so we’re unsure of the results. Although some readers report using an all-purpose 1:1 gluten-free flour in many of our recipes with success, you should expect slightly different results anytime you substitute ingredients.
Can you use Fleischmanns rapid rise instant yeast for this recipe instead of platinum yeast from red star?
Any instant yeast is great. No changes necessary.
I have a nut allergy. Can I just leave out the nuts or should I increase the dried cranberries? Thank you for any guidance and your wonderful recipes.
Hi Marie, you can simply omit the nuts with no other changes needed. Enjoy!
I never knew making delicious bread could be so EASY! I am, as I type, baking my 12th loaf, (six this weekend). Giving most away, and freezing the rest. I use a thermometer for the water, thermometer for the oven, and a food scale for accuracy.
My first couple of loaves, I bloomed the yeast first (as suggested in comments). That definitely gave me more dishes and time on the clock. After that, I decided to just try it as the recipe states and mix everything together. Absolutely no difference–except that not blooming yeast first is easier!
As I bake them, I have to adjust my oven temp and timing here and there–especially because with baking many loaves in a six-hour span, the oven gets opened a LOT. Since I know what it should look like and sound like (hollow when knocked on with knuckles), it all works out and they turn out perfect!
For the loaves I made today, I added about 1/4 cup more walnuts and Craisins and it didn’t change anything about the texture or baking times.
I love this bread so much, but I’m going to force myself to try some of your other no-knead recipes. I think it’s time to buy flour in larger than 5-pound bags.
Thank you for an awesome recipe and helpful notes/explanations.
OMG- what a delicious bread. This was my first time making this recipe, but the picture on the website pulled me in. I didn’t have a Dutch oven so I used a heavy Circulon pot with a lid and followed all instructions. Circulon was only rated to 400 degrees so I baked the loaf a bit longer to make up for the temperature difference. It turned out perfectly. Thanks Sally!
I haven’t tried this yet, but I was wondering. Can a banneton basket be used for the rise and just put into a Dutch oven for baking?
Hi Larri! We haven’t tested it, but fear this dough may be too wet for that method. Let us know if you give it a try.
I’ve made several versions of no knead bread, and this one turned out best by far. I think your tip on the salt made a big difference in the flavor, and the bread’s texture was perfectly crisp on the outside and moist on the inside. Thank you for another great recipe!
My daughter used to make a cranberry nut bread machine bread in 4-H. That recipe called for the zest of one orange and to toast the walnuts. IMHO adding those two things makes this recipe even better. We love no knead breads.
I was wondering if you can use the proof setting on the oven to cut down wait time. Do you have any thoughts if this can be done for this recipe or any others? Thanks!!!
Hi Amy, we haven’t tried this, but please let us know how it turns out if you do!
I used the oven proof and countertop proof for the bread for one loaf. I used the straight countertop for another. I didn’t want to have it in the oven for that long. When I compare both, proofing in the oven made a huge difference! I got a much lighter not so dense loaf . It also grew a little bigger. Thank you for the recipe! Its becoming a weekly bake item!
I see this recipe calls for1/2 tsp instant yeast. That doesn’t seem like much? I don’t have any honey. Is there a substitute or can I omit it all together? Thanks in advance!
Hi Becky! This slow-rising bread doesn’t need much yeast. You could use regular sugar or even maple syrup in place of the honey. Hope you enjoy the bread!
Was wondering if I was going to make a fennel bread w this recipe ( tried the olive and loved it) how much fennel? Do u think rosemary too?!
Thanks
Hi Julianne, you can certainly add different herbs and spices to this bread. We’d recommend about a dried teaspoon of each to start, then feel free to adjust more/less for future batches. Enjoy!
Love this recipe and make it all the time. I do half white flour and half wheat flour and it is so lovely! I toast it done and put butter on it! It’s also good with some ricotta cheese. Do have one baking right now and I cannot wait!
I also toast it. Sometimes with butter. Sometimes with peanut butter. Both are delicious. I love your ricotta idea!
Can this be made in high altitude? I am about 5800 elevation.
Hi Jean, we wish we could help, but we have no experience baking at high altitude. Some readers have found this chart helpful: https://www.kingarthurflour.com/learn/high-altitude-baking.html
I loved it it took a little longer to bake and bits of the bottom were a little black I will try putting the Dutch oven on a baking sheet.as above stated but I almost ate the whole loaf by myself!!
Will definitely be making again
I baked this several times & everyone likes it. But the bottom of the bread was cooked way to well done – almost burned….. What can I do to avoid this? I used the parchment paper recommended above. Thanks.
Hi Leonard, If the bottom is getting too hard/burnt, try lowering your oven temperature by 25 degrees and lower your oven rack as well. The bake time will be a bit longer since you lowered the oven temperature. You can also try sprinkling your parchment with flour or cornmeal to help prevent sticking. Thank you for giving this recipe a try!
You may also try placing your Dutch oven on a heavy baking sheet pan or even a baking stone while it is in the oven. Just preheat everything as the recipe says. I have had good luck doing this to prevent over cooking the bottom of this and traditional sour dough breads. Also, I love this recipe.
This was my first attempt at no knead bread. It had doubled after a couple of hours. I punched it down and put it in a container that I could measure the rise more accurately in. Again it had doubled in a couple of hours. I was afraid to leave it for the specified 12 to 18 hours since I felt it might collapse as conventionally mixed doughs do. The resulting loaf was a little flat and the crumb a little tight but overall not bad . Can I really leave it for the specified time even if it has doubled so quickly?
Dave
Hi David, I wouldn’t punch this dough down after rising, even though you let it rise again. Yes, you want it to sit for 12-18 hours. It may rise a lot more than expected and that’s fine because you will gently deflate *some* of it when you go to shape it into a ball in step 2.