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, 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.
PrintCrusty Cranberry Nut No Knead Bread
- Prep Time: 20 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. 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.) Place the ball of dough + parchment inside a bowl so the dough doesn’t spread out as it rests. Using a very sharp knife, kitchen shears, or a bread lame, gently score an X into the top. 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.
love this one…new favorite. Tastes great with smoked cheddar cheese
Ugh, I used fresh cranberries since I had them and the dough was too wet. I worked in more flour and that helped. I’m waiting for the second rise and will let you know how it turns out. Thought I’d mention it since you hadn’t tried it.
Perfect and so tasty!! A keeper!
The dough was so wet it really wouldn’t shape into a ball let alone score it.
Hi Jeanine, there are so many variables when it comes to making bread doughs including weather, humidity, way of measuring flour, brand of flour, yeast, etc. Adding more flour to make a workable dough is completely normal.
The first time I made this I made it before bed and let it rise until after work the following day (close to 20 hours) and it ended up having a weird after taste. I got redemption, this time I only let it rise around 10 hours and it was perfect!
Can this deliciousness be baked covered stoneware?
Hi Diane, the recipe instructions are for baking this bread in a ceramic dutch oven, so, yes!
Bread doubled in 7 hours. Should I bake or cold ferment?
Hi Sharron! Either would be fine, it likely wouldn’t continue to rise, the flavor just develops more past that.
Can I use a mold for the dough?
Hi Ingrid, this bread is best baked in a Dutch oven or using the sheet pan method outlined in the post.
A couple of questions. 1.) Is it okay to keep the dough on the counter and not in the fridge? I’m a little concerned about bacteria. 2.) Should I rehydrate the cranberries before I put them in the dough?
Hi Jane! We haven’t had any issues with this slow rise method. No need to rehydrate cranberries.
I just made bread! What a wonderful recipe, it is so good… better then the store bought loaf. Thank you for this delicious recipe that was very easy to follow!!!
hi! i’ve made this bread twice and love the flavor. your recipes never fail me. however, this cranberry walnut bread has come out pretty dense both times – is that truly because i’m not kneading it at all? i’ve measured all ingredients and followed directions precisely. l
Hi Laurel, this bread is a bit denser than a kneaded bread, but how are you measuring your flour? Make sure to spoon and level instead of scooping to prevent too much flour in your dough. This could result in dense bread that doesn’t rise. Referencing this Baking with Yeast Guide may be helpful in the future as well. Hope this helps and thanks for giving this one a try!
Thank you for your recipe, my family loves it. Can l use almond flour for this recipe?
Hi Nel! Almond flour would not be suitable for this recipe.
Any harm in letting it rise longer than 18 hours?
Hi Lora, We don’t suggest letting the dough sit for longer. If 18 hours is difficult for your schedule, you can make the bread dough when it’s convenient for you and freeze it! Complete the recipe through step 2. Wrap in plastic wrap and place in a freezer-friendly container. To bake, allow dough to thaw overnight in the refrigerator, or for 2-3 hours at room temperature. Continue with step 3 and the rest of the recipe instructions.
Can I double this recipe?
Hi Jane, For best results, we recommend making two separate batches rather than doubling.
First time I made this, bread came out tasty but did was rather flat. I tried again. Success! Turned out just like yours! Super delish! I figure it had to do with the yeast I used. I’ve another dough waiting for 12 hours. I used bread flour. This time I will take a photo.
This bread is 10 Stars! I baked it in a Pullman Mold with the cap off – it looks beautiful as a loaf and tastes outrageous! Toasted with a little cream cheese and you will never be happy with any other toast – Super easy to make…
I really love this recipe. But I do have a question. I make the dough and cover the bowl with plastic wrap. As the dough rises it makes a very large plastic wrap dome over the bowl. I first thought I used a too large bowl which was letting it rise too much, too fast. So the second time I used a bowl like the one you use in the recipe and the same thing happened. This is not at the end of the 18 hours it is within 4 hours. Luckily the wrap does not explode but it sure looks like it might. Is this normal for this recipe…I have never had bread dough do this before but it was not a no knead bread. It is a great recipe.
Hi Jackie, are the temperature and humidity in your kitchen especially high? That’s often the culprit when bread rises too quickly. For next time, you can try allowing the bread to rise in a cooler room/environment. Hope this helps!
I did love this recipe! I used prunes instead of cranberries, and doubled prunes as well as walnuts in amount. The bread still managed to rise (though maybe it would have risen more if I stuck to original instructions).
Would using unbleached or whole wheat flour work here?
Hi Tanya, we don’t recommend using all whole wheat flour, but you can try substituting some of the all-purpose with whole wheat. The bread will be denser. So glad you enjoy this recipe!
Can I let the bread rise 3 hours and put it in the fridge and follow the baking directions as for the Oatmeal Seeds bread and Olive and herbs bread ? Thank you !
Hi Geneviève! This particular recipe needs the longer rise time because it has less yeast, but you can adapt the other dough with these add-ins if you would like. You can start with our artisan bread as well.
Oops ! I put an entire package of yeast for this bread. I’ve making to many of olive and oatmeal seeds bread, and did not really pay attention to the quantity of yeast. I’ll finish up like the other ones. But I’m sure it will be good.
I’ve made this recipe 2 times now but on one loaf I used fresh diced apples in place of cranberry. They are so good. My sister arrives from Bolivia in 1 day. I’m sharing with her
can I use just 1 teaspoon of salt instead. can I use coarse kosher salt. Also can I use 2 cups all purpose flour and 1 cup plus 2 table spoons of bread flour or use all purpose flour. thank you for any help before I start baking
Hi Sandra, Kosher salt will work here. You can use the same amount of bread flour here with no other changes to the recipe for a chewier bread texture.
Delicious…thank you.
I have to say that I was dubious this would be so good with so little effort. However, it was absolutely delicious and very easy to make. I used an ovenproof ceramic casserole dish with a lid and it came out looking like your photos! This will be a firm family favourite now. Thank you for sharing!
This bread turned out so good !! Can’t stop eating it! So easy to throw together, I weighed all ingredients and let sit overnight, easy to shape and set on parchment, next time I will bake at 450 instead of 475, bottom got a little dark.
STUNNING FLAVORS!!! This bread is easy to make and quick.I love the fact that if I have guests coming the next day and last minute, I can throw this together before bed, and in the morning I can start to bake..Thank you so much!!
Hi I want to try this bread today wanted to ask how many grams of flour would you say is a cup in your recipe? I want to use a scale because I have tried others using the cup measurement and I end up with a super dense loaf. Also can I use any other brand of active yeast? Thanks
Hi Eleni, you’ll need 390g of flour total for this bread (125g per cup). Yes, you can use any brand of active dry yeast. Hope you enjoy the bread!
This bread is amazing! Trouble is I can only eat fermented sourdough how can I alter this by using starter? thank you!
Hi Rose, we haven’t used a sourdough starter for this bread, but let us know if you try anything!
Hi, Rose! I came to the recipes to see if anyone has adapted this recipe for sourdough and found your comment. Have you tried making it a sourdough loaf? This recipe reminds me of Ben Starr’s Sourdough for Lazy People recipe and I think that’s how I’m going to go about it. 113g of starter unfed and then adjust the flour and water. I’ll be back when I’ve tried it!
This tastes amazing! But why did mine come out flat instead of with the rounded top?
Hi Carmen, so glad you enjoyed it! Was the dough overworked perhaps? That can cause any air bubbles to pop and the loaf will bake up a bit flatter. It’s not an especially tall loaf of bread, but handling the dough with extra care should help.
Can I use gluten free flour to make the Crusty Cranberry Nu no Knead bread
Hi Joni, we haven’t tested it, but we would expect different results.
The BEST no-knead recipe thus far! I have tried several recipes. I think the honey makes it better. I also add about 1-1/2 T of orange zest.
Everyone wants this recipe!