Crusty Cranberry Bread with Caramel Almonds Almost No Knead
Indulge in the irresistible combination of tangy dried cranberries and sweet, buttery caramel almonds with this Crusty Cranberry Bread with Caramel Almonds—an almost no-knead recipe that’s a baker’s dream! This artisan-style bread boasts a golden, crackling crust and a soft, chewy interior, making it perfect for holiday gatherings or an everyday treat. With just 15 minutes of hands-on prep, the dough rises overnight for slow fermentation, creating incredible depth of flavor. Baked to perfection in a hot Dutch oven, the loaf is finished with a luscious topping of caramelized almonds, made with honey and brown sugar for the ultimate sweet-and-nutty crunch. Whether you’re serving it as a show-stopping centerpiece for brunch or an elegant side to a special dinner, this bread delivers both stunning presentation and unforgettable taste. Perfect for bread lovers, this easy recipe combines rustic charm with gourmet flair.
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Recipe Information
Ingredients
- 3 cups All-purpose flour
- 1 teaspoon Salt
- 1 teaspoon Instant yeast
- 2 tablespoons Granulated sugar
- 0.75 cup Dried cranberries
- 1.5 cups Warm water
- 0.5 cup Sliced almonds
- 2 tablespoons Unsalted butter
- 2 tablespoons Brown sugar
- 1 tablespoon Honey
Instructions
In a large mixing bowl, combine the flour, salt, instant yeast, and granulated sugar.
Add the dried cranberries and mix to distribute them evenly throughout the dry ingredients.
Pour in the warm water and stir with a wooden spoon until a shaggy dough forms. It’s okay if it looks slightly messy, as no kneading is required.
Cover the bowl with plastic wrap or a clean dish towel and let it sit at room temperature for 12-18 hours to allow slow fermentation.
Once the dough has risen and looks bubbly and doubled in size, preheat your oven to 450°F (230°C). Place a Dutch oven or heavy-duty oven-safe pot (with the lid) inside the oven to preheat for 30 minutes.
While the oven is preheating, lightly flour a clean surface and turn the dough onto it. Shape it into a round loaf, using floured hands to handle the sticky dough.
Carefully remove the preheated Dutch oven from the oven and place the shaped dough inside. 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 top is a deep golden brown and crusty.
While the bread is baking, prepare the caramel almonds. In a small saucepan over medium heat, melt the butter, brown sugar, and honey together until bubbling. Stir in the sliced almonds and cook for 1-2 minutes, ensuring the almonds are coated and lightly caramelized.
Once the bread is done baking, carefully remove it from the oven and transfer it to a cooling rack. While still warm, spoon the caramel almond mixture over the top of the bread, spreading it evenly.
Let the bread cool for at least 30 minutes before slicing to allow the flavors to settle. Serve warm or at room temperature.
Nutrition Facts
Calories |
2383 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 61.6 g | 79% | |
| Saturated Fat | 16.8 g | 84% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 62 mg | 21% | |
| Sodium | 2414 mg | 105% | |
| Total Carbohydrate | 405.0 g | 147% | |
| Dietary Fiber | 27.0 g | 96% | |
| Total Sugars | 108.4 g | ||
| Protein | 52.4 g | 105% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 284 mg | 22% | |
| Iron | 19.8 mg | 110% | |
| Potassium | 1037 mg | 22% | |
*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.
