Cranberry Walnut Bread

 This simple no knead method yields the most tasty and crusty cranberry nut bread.

Ingredients:

3 cups + 2 Tablespoons bread flour or all-purpose flour (spooned and leveled)

2 teaspoons coarse salt

1/2 teaspoon instant yeast

3/4 cup chopped walnuts

3/4 cup dried cranberries

1 Tablespoon honey

1 1/2 cups warm water

Method:

1. In a large bowl using a silicone spatula, stir 3 cups of flour, salt, yeast, walnuts, and cranberries together.

                                                             

2. Mix honey and water together, and pour on top of the flour mixture. Mix to combine. The dough will be very sticky; don't add more flour, you want a sticky dough. Gently shape into a ball.

                                    

 

                                                           

3. Cover tightly. Set on the counter and allow to rise for 12-18 hours. The dough will double in size, stick to the sides of the bowl, and you may have air bubbles on the surface.

                                    

4. Turn the dough out onto a lightly floured work surface, and using lightly floured hands, shape into a ball. 

                                                                

5. Transfer the dough to a large piece of parchment paper (large enough to fit inside your pot or Dutch oven that is safe for oven. Place the ball of dough with parchment paper inside a bowl so it does not spread out as it rests. Using a sharp knife or kitchen shears, 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.

                                         

6. while the dough rests, preheat the oven to 475 degree F. Place the Dutch oven with the lid in the oven for 30 minutes so it is 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 inside the pot. Cover with the lid.

7. 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. Give the warm bread a light tap. If it sounds hollow, it's done.

8. Remove the 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:

1. You can use either bread flour or all- purpose flour. I used all-purpose flour for this recipe. You can substitute up to 1 cup of the flour for whole wheat flour. Using all whole wheat flour, as the bread would taste dense and heavy.

2. If you don't have instant yeast, you can use active dry yeast.

3. Dried cranberries or raisins are best for this wed dough. 

Recipe adapted from Sally's Baking Addiction