Cranberry Walnut Bread Recipe No Knead Cast Iron Cooked
Discover the simple joy of baking with this No-Knead Cranberry Walnut Bread, cooked to perfection in a cast iron Dutch oven. Featuring a crispy, golden crust and a soft, airy interior, this artisan-style bread is packed with the sweet tang of dried cranberries and the nutty crunch of chopped walnuts. Requiring just 10 minutes of prep time, this hands-off recipe relies on a long, slow rise to develop its rich flavors and rustic texture—no kneading necessary! The cast iron method ensures even baking and a bakery-quality crust that will impress even seasoned bread lovers. Perfect for breakfast spreads, festive gatherings, or an everyday treat, this easy homemade bread will fill your kitchen with the irresistible aroma of warmth and comfort.
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Recipe Information
Ingredients
- 3 cups All-purpose flour
- 1 teaspoon Instant yeast
- 1.25 teaspoons Salt
- 2 tablespoons Sugar
- 0.6667 cup Dried cranberries
- 0.5 cup Chopped walnuts
- 1.5 cups Water (lukewarm)
Instructions
In a large mixing bowl, combine the all-purpose flour, instant yeast, salt, sugar, dried cranberries, and chopped walnuts. Mix until evenly distributed.
Pour in the lukewarm water and stir with a wooden spoon or spatula until a shaggy dough forms. There’s no need to knead; just mix until all the flour is hydrated.
Cover the bowl with plastic wrap or a clean kitchen towel. Let the dough rise at room temperature for 12 to 18 hours, or until it has doubled in size and has a bubbly, airy texture.
After the dough has risen, generously flour a clean surface and your hands. Turn the dough out onto the surface and shape it into a rough ball. Let it rest for about 30 minutes.
While the dough is resting, preheat your oven to 450°F (232°C) and place a cast iron Dutch oven (with the lid on) inside to heat up for at least 30 minutes.
Carefully remove the hot Dutch oven from the oven (using oven mitts) and sprinkle the bottom with a light dusting of flour or cornmeal to prevent sticking.
Carefully place the dough ball into the heated Dutch oven, seam-side down. Cover with the lid and bake for 30 minutes.
After 30 minutes, remove the lid and bake for an additional 15 minutes, or until the bread is golden brown and crusty.
Remove the bread from the Dutch oven and let it cool on a wire rack for at least 20 minutes before slicing and serving.
Nutrition Facts
Calories |
2114 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 42.7 g | 55% | |
| Saturated Fat | 4.1 g | 20% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 0 mg | 0% | |
| Sodium | 2990 mg | 130% | |
| Total Carbohydrate | 380.5 g | 138% | |
| Dietary Fiber | 21.1 g | 75% | |
| Total Sugars | 90.7 g | ||
| Protein | 48.3 g | 97% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 96 mg | 7% | |
| Iron | 18.5 mg | 103% | |
| Potassium | 713 mg | 15% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
