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
what type of oven is this temperature for – “preheat the oven to 475°F (246°C)”, is for classic oven , i have a fan one
Hi Ana! We always recommend conventional settings for baking (not convection/fan). The flow of air from convection heat can cause baked goods to rise and bake unevenly and it also pulls moisture out of the oven. If you do use convection/fan settings for baking, lower your temperature by 25 degrees F and keep in mind that things may still take less time to bake.
Was wondering if you had made rolls using the walnut cranberry recipe and if so what temp/time did u bake them at. Also I do not have the recommended yeast brand will this make a difference in the results.
Hi Marv, we have never tried making rolls with this dough so we can’t offer guidance for baking them. If you try it we suggest you use the water bath method as described in the post above in the section titled “No Dutch Oven? No Problem.” Let us know how they turn out!
I was so proud of my first time making bread with this recipe! I used crandberry, cherry mix wi5 a little cinnamon and vanilla. It has inspired me to try different bread recipes! Easier than thought at first! I also bought a Dutch oven and making another loaf for family. Thanks
Love this recipe. I was wondering if I wanted to bake 2 smaller loaves (1/2 dough portions) as gift breads, how long would you recommend I bake them in 2 Dutch ovens? Thanks.
Hi Bill, If baking 2 loaves instead of 1, the bake time will be a little shorter. We haven’t tried this, so let us know how it turns out.
I am interested in this recipe. Could I mix the bread flour with French Dark De Flour instead of 100% bread flour? Thanks!
Hi Wendy, we haven’t tested that substitution, but let us know if you do.
Hi Sally, this recipe calls for only 1/2 (0.5) teaspoon of yeast. Is that a typo? I ask only because your other recipes such as the 4-ingredient homemade bread recipe that links to this recipe for dutch oven instructions) uses 2 1/2 (2.5) or 7 g of the same yeast.
Hi Tom! Thank you for checking. Yes, this is enough yeast. The dough rises at room temperature, and has a very slow/long ferment which gives the small amount of yeast enough time. (And develops amazing flavor in the process!)
Baked this bread today and it is delicious! I added some cardamom and dehydrated orange zest. My dough seemed stickier than the picture you posted, so after the dough rested while my dutch oven preheated I was unable to score it with a sharp blade. All in all, very satisfied. Thank you for sharing this recioe.
This turned out so delicious, but sort of flat. My boule spread out a lot. It proofed properly. Could it have been too wet? Would it benefit from something like a tension pull? Not sure it would have been possible given how sticky the dough was. Thanks so much for the recipe and any advice.
Hi Jessie! This won’t be a very thick boule – see the photos above. You can try adding a bit more flour, or using a smaller dutch oven that will help the bread hold its shape while baking.
I made this & it was delicious but unfortunately I had the same issue with it being somewhat flat & not rising in the oven. Would adding additional yeast help?
Hi VA, we’re so glad you enjoyed this bread recipe. Feel free to test it with more yeast if you wish—we wouldn’t add more of any other ingredient. Let us know if you try it.
Jessie, I have found that with this recipe (and my sourdough), I have to reduce the amount of water to get the right consistency. Not sure if it is the high humidity where I live, or the flour I use, but I reduce the water from 1 1/2 cups to 1 1/8 cups for white and 1 1/4 cups if I use part whole wheat. Sometimes it takes a little more, sometimes less. This definitely needs to be a wet dough because of the no-knead method with a long fermentation period, but too wet reduces the oven rise. Hope this helps. This is one of my all-time favorite recipes!
Can I substitute the wheat flour for gluten free? I have celiacs and can’t find a recipe as good as yours that is flutes free.
Hi J.M., I have not tested this recipe with gluten free flour but let me know if you try!
if I make the bread and freeze it, will it be “crusty”, when i defrost it?
I would like to make this for thanksgiving, but I need to make it in advance
Hi Shirley, it should be fine! Before freezing, allow it to cool completely so there’s no moisture. After thawing in the refrigerator, you can reheat in the oven for a few minutes to crisp it up.
I do not have honey what else can I use?
Hi Eileen, You could use regular sugar or even maple syrup in place of the honey.
Hi, I am planning to make this cranberry nut bread this week. My Dutch oven is 9 quarts. Is that too large or should I have a 6 or 7 quart size so the dough doesn’t spread out?
Hi Ali, that should be fine! It just needs to be at least 6 quarts or larger. You can also bake this bread on a baking sheet; it doesn’t spread much.
Can you use fresh cranberries in this recipe?
Hi Tom, I highly recommend using dried cranberries in this recipe. I haven’t made it with fresh or frozen cranberries, so I can’t say for certain if they will work. A couple readers have reported back with success though. If you do give it a dry, please let me know how it turns out!
Is it possible to make two smaller loaves?
Hi Jean, yes it is! The bake time will be shorter, so use the tap test or a thermometer 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).
Can I use a different brand of yeast? If so do I need to make adjustments?
Hi KEB, absolutely, you can use any brand of yeast you prefer—no changes needed.
Question about Dutch Ovens: I see several of them only can be heated to 450 degrees. Is that high enough temperature to bake this bread or does it require 475 degrees?
Hi Laura, if your Dutch oven is safe up to 450-degrees, you can bake at that temperature and simply extend the bake time by a few minutes.
Hi Sally, a great cranberry walnut bread recipe, it wants me to buy a dutch oven! Have you ever added eggs to the bread to increase the protein in it? What would it do to the bread? thanks for your help!
Hi Laura, adding eggs will create a more cake-like, almost quick bread type of texture. I don’t find it necessary here, but feel free to play with the recipe if you don’t mind the change in texture.
Hey – looking forward to making this after doing the artisan bread. Do you use the typical sweetened dried cranberries found in the store or unsweetened ones?
Hi Stephen, We usually use Craisins in this recipe or a similar brand. They’re usually sweetened which is fine in this bread.
Is it beneficial to soak the dried cranberries or hanging out in dough for a day softens them?
Hi Kim, we don’t find it necessary to soak the cranberries for this recipe, though you can if you’d like.
Delicious and so simple to prepare! I’ve made this a few times and each time it’s turned out great. I substituted dried apricots on one loaf when I didn’t have enough cranberries and I loved the mix of both in the bread, will plan on doing that again. The ratio of nuts and cranberries works well and the texture of the bread is exactly what I wanted. I had finally decided to try out a cranberry nut recipe instead of buying this kind of bread at Whole Foods… glad I found your recipe because it’s perfect, I don’t need to test out others, will stick with this one! Everyone who’s tasted it has loved it so it will be a regular bake for me from now on.
It worked!! m=My family was so impressed. This is a simple, forgiving recipe indeed! I’m excited to add this to my regular rotation.
I wish to bake this for company on Sunday but would for convenience prefer to bake on Saturday. Does the texture, moisture content, etc noticably worsen after just one day or does it keep very well almost like fresh at least? If it does keep very well, what is the best method for rewarming to mimic a freshly baked loaf?
I’ve recently made your coconut cake and cherry lattice pie 5 ⭐⭐⭐⭐⭐. Your recipes never fail me. Thank you.
Hi Pam! The bread still tastes great a day later.
When using the pan method with boiling water underneath for moisture. Would I still put the lid on my pot with the dough?
Hi Wendy, you only need to use that method if baking the bread on a baking sheet. Baking it with a Dutch oven helps achieve the crisp crust without need for extra steam. Hope this helps and that you enjoy the bread!
Sally, I have made this delicious bread multiple times now. Most recently, I added wheat and Semolina to the bread flour along with fresh cranberries that had been frozen. I added the cranberries after the resting period and it was absolutely delicious! Thanks for sharing your recipes!
This recipe is perfect. So good!! Any chance you have a no knead recipe for pumpernickel bread? I haven’t been able to find any no knead breads that come out as good as yours.
Hi JJO, I don’t have a recipe for pumpernickel bread (or the no knead variety), sorry I can’t help! I really like this honey oat no knead bread, if you’re looking for another variety/flavor.
fantastic recipe and perfect ratio of cranberries and walnuts!
My dough is not rising correctly, I used Fleischman’s rapid rise instant yeast & it has been 12 hours. Is there a way to save it or I need to start over?
Hi Julie, it sounds like the yeast didn’t activate properly. Was your water a bit too warm when you mixed it with the other ingredients? If it’s too hot, it can kill the yeast and prevent the bread from rising properly. You can certainly keep on with the recipe, but you may wish to start again with a fresh batch of yeast. Hope you enjoy the bread!
I ended up testing my yeast separately and it was active so I just added a tsp of same yeast & tested water temp with a thermometer again & mixed it into my existing bread and waited another 18 hours and baked it. It ended up turning out just fine. Thank you.
We loved this! It came out of the oven last night and now it’s almost gone! So good!! I will definitely make again. I might try adding some orange zest and to give it twist for Christmas!
This is the first time ever making bread…I’m 76 years old!!!…It turned out delish…used a bread cloche…can’t wait to make more…
I made this bread yesterday and it was out of this world delicious. Has anyone tried making rolls from this very wet dough? I can’t wait to try different add-ins!
Thanks for a great recipe!
Hi Angie! We have never tried making rolls with this dough so we can’t offer guidance for baking them. If you try it we suggest you use the water bath method as described in the post above in the section. “No Dutch Oven? No Problem.” Let us know how they turn out!
My room temperature is 68 degrees. Is that sufficient to rise bread.
Hi Gina, that should work well. The dough is ready when it has doubled in size, sticks to the sides of the bowl, and is covered in air bubbles.
can I use other dried fruit on hand? thanks love your recipes!
Hi Nina, yes, feel free to try other similar dried fruits in place of the dried cranberries. Enjoy!
So easy!!! Delicious bread!! Thank you
I love this recipe but it burns on the bottom every time I make it. I use a Dutch Oven and follow the time instructions exactly. Do you have any suggestions?
Hi Julie! You can try lowering the oven temperature down to 425°F (218°C) so your loaf bakes more evenly. Bake time will be a little longer. Glad you enjoy this recipe!
Try puttering dutch oven on pre-heated pizza stone.
I love this recipe so much that I make it almost weekly. My family doesn’t like nuts in the bread so I leave it out and instead of craisins, I use rum soaked raisins and sometimes tinny diced fresh apples. Although my dough is much more wet than shown in the picture on the website, it turn out delicious! However, like Julie above mentioned, my loaf burns every time. I tried the pizza stone and the burning was less, but still burnt. I’ll reduce the temperature and extend the baking time when I make this again in a few days.