Description
This Thanksgiving Cranberry Walnut Bread is a no-knead artisan bread that’s delightfully moist and packed with tart dried cranberries, crunchy walnuts, and bright orange zest. Using a Dutch oven to bake creates a crisp, golden crust with a soft, flavorful crumb inside. This bread requires a long 18-hour rise, allowing flavors to develop deeply with minimal effort, making it perfect for a festive holiday breakfast or snack.
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
Add-ins
- ¾ cup dried cranberries
- ½ cup dried walnuts, roughly chopped
Flavorings
- 1 tablespoon honey
- 1 tablespoon orange zest
Instructions
- Prepare Dutch oven and yeast mixture: Make sure you have a 5 to 6 quart oven-proof Dutch oven with a tight-fitting lid that can withstand up to 450°F. Dissolve the yeast and sugar in the warm water (110 to 115°F) and let sit for 10 minutes until foamy. If it doesn’t foam, discard and restart.
- Mix dough: In a large bowl, whisk the bread flour and salt. Add the yeast mixture and honey; combine until no flour pockets remain but do not over-mix. Fold in the dried cranberries, chopped walnuts, and orange zest until just combined. The dough will be sticky and wet, which is normal.
- First rise: Cover the bowl tightly with plastic wrap without touching the dough, and let it rest at room temperature for 18 hours to develop flavor and texture.
- Shape the dough: After 18 hours, dust a work surface and hands generously with flour. Transfer the sticky dough onto the surface, folding edges gently over the center to form a ball without deflating trapped air bubbles. Place the dough seam side down onto lightly floured parchment paper and shape gently if necessary.
- Second rise: Cover the dough lightly with plastic wrap and let it rest for 30 minutes at room temperature.
- Preheat oven and Dutch oven: Place the Dutch oven with its lid inside your oven and preheat to 450°F for 30 minutes.
- Score and bake: Using a sharp knife, score an X or your desired pattern on the dough surface. Carefully remove the hot Dutch oven from the oven and lift the parchment with the dough to place it inside. Cover with the lid and bake at 450°F for 30 minutes without opening the lid to trap steam.
- Finish baking: Remove the lid and continue baking for an additional 8 to 10 minutes until the crust is a deep golden brown.
- Cool and serve: Remove the bread carefully using the parchment paper and let it cool completely on a wire rack before slicing. Enjoy your festive cranberry walnut bread!
Notes
- Allow the dough to rise for a full 18 hours to maximize flavor and achieve the characteristic open crumb texture.
- The dough will remain wet and sticky throughout the process, which is essential for steam generation during baking to produce a crispy crust.
- A Dutch oven is critical for creating trapped steam that ensures a beautiful crust.
- Store leftover bread in a semi-open paper bag at room temperature to keep the crust crisp.
- To freeze, wrap the cooled bread in aluminum foil and place inside a freezer-safe resealable plastic bag for up to 3 months. Thaw at room temperature before serving.
Nutrition
- Serving Size: 1 slice (approximately 1/12th of loaf)
- Calories: 200
- Sugar: 5g
- Sodium: 400mg
- Fat: 5g
- Saturated Fat: 0.5g
- Unsaturated Fat: 4g
- Trans Fat: 0g
- Carbohydrates: 36g
- Fiber: 3g
- Protein: 6g
- Cholesterol: 0mg
