There’s nothing quite like the aroma of freshly baked bread filling your home, and this Cranberry Walnut Artisan Bread recipe makes that experience incredibly simple. Forget complicated techniques and endless kneading. This recipe uses a straightforward, no-knead method to produce a loaf with a delightfully crisp, golden crust and a soft, chewy interior studded with sweet cranberries and earthy walnuts. It’s the kind of bakery-quality bread you’ll be proud to share, yet it’s easy enough for even the most novice baker to master. Perfect for holiday gatherings, a simple breakfast toast, or served alongside a hearty soup, this bread is a true showstopper.
Why This Cranberry Walnut Artisan Bread Recipe is a Must-Try
This isn’t just another bread recipe; it’s a game-changer for home bakers. The magic lies in the long, slow fermentation process, which does all the work for you, developing incredible flavor and that classic artisan texture without any kneading.
- Minimal Effort, Maximum Reward: With only about 15 minutes of active prep time, this recipe is perfect for busy schedules. Let time and yeast work their magic.
- Bakery-Quality Crust: Baking in a Dutch oven traps steam, creating a professional-level crust that’s crackly, golden, and absolutely irresistible.
- Perfectly Balanced Flavors: The combination of tangy dried cranberries and rich, toasted walnuts creates a flavor profile that is both sophisticated and comforting.
- Versatile and Delicious: Enjoy a slice on its own, toast it with butter for breakfast, or use it to build the ultimate sandwich. For a delicious lunch, try it with our Creamy Garlic Chicken recipe.
The Simple Ingredients You’ll Need
You only need a few pantry staples to create this incredible Cranberry Walnut Artisan Bread. Using high-quality ingredients will make a noticeable difference in the final loaf.
- Bread Flour: Its higher protein content provides the structure needed for a chewy, lofty crumb.
- Instant Yeast: Allows you to mix everything in one go without needing to proof the yeast separately.
- Fine Sea Salt: Crucial for flavor and for controlling the yeast’s activity.
- Warm Water: The temperature should be around 105-115°F (40-46°C) to properly activate the yeast.
- Dried Cranberries: Provide sweet and tangy bursts of flavor throughout the loaf.
- Walnuts: Coarsely chopped and lightly toasted to bring out their nutty flavor.
Step-by-Step Instructions for Perfect Cranberry Walnut Bread
Follow these simple steps to bake a flawless loaf of Cranberry Walnut Artisan Bread. The key is patience and allowing the dough to develop on its own time.
Mixing and First Rise (The Long Fermentation)
In a large bowl, whisk together the bread flour, instant yeast, and salt. Pour in the warm water and mix with a wooden spoon or spatula until a shaggy, sticky dough forms. Ensure there are no dry patches of flour. Gently fold in the dried cranberries and chopped walnuts until they are evenly distributed. Cover the bowl tightly with plastic wrap and let it rest at room temperature for 12-18 hours. The dough will become bubbly and more than double in size.
Shaping the Loaf
Lightly flour a clean work surface. Scrape the sticky dough out of the bowl onto the surface. The dough will be loose and bubbly. Gently fold the edges of the dough in towards the center to form a rough ball. This process helps build tension without kneading. Place the dough on a piece of parchment paper, seam-side down.
The Second Rise
Loosely cover the shaped dough with plastic wrap and let it rest for another 30-45 minutes. While the dough rests, place your Dutch oven with the lid on into the oven and preheat to 450°F (232°C).
Baking in a Dutch Oven for a Perfect Crust
Once the oven is fully preheated, carefully remove the hot Dutch oven. Using the parchment paper as a sling, lower the dough into the pot. If you wish, score the top of the loaf with a sharp knife or razor blade. This allows steam to escape and controls where the bread splits. Cover the Dutch oven and bake for 30 minutes. Then, remove the lid and bake for another 15-20 minutes, or until the crust is a deep golden brown and the internal temperature reaches 200-210°F (93-99°C). Let it cool completely on a wire rack before slicing.
Expert Tips for a Foolproof Loaf
Want to guarantee success? Here are a few professional tips for your Cranberry Walnut Artisan Bread journey.
- Use a Kitchen Scale: For baking, measuring ingredients by weight is far more accurate than by volume. A digital kitchen scale is a baker’s best friend.
- Don’t Rush the First Rise: The long, 12-18 hour fermentation is where the deep, complex flavor develops. It’s worth the wait!
- Ensure Your Dutch Oven is Screaming Hot: Placing the cool dough into a preheated Dutch oven creates an initial blast of steam, which is essential for that crispy crust and great oven spring.
Fun Variations to Try
While this recipe is fantastic as is, feel free to get creative! Try swapping the walnuts for pecans, or add a teaspoon of orange zest to the dough for a classic cranberry-orange flavor combination. For a savory twist, consider pairing it with a comforting soup like our White Chicken Lasagna Soup.
How to Store Your Homemade Artisan Bread
To keep your Cranberry Walnut Artisan Bread fresh, store it at room temperature in a bread box or a paper bag for up to 3 days. Avoid plastic bags, as they can trap moisture and soften the crust. For longer storage, slice the bread completely, wrap it tightly in plastic wrap and then foil, and freeze for up to 3 months.
What to Serve with Cranberry Walnut Bread
This bread is incredibly versatile. It’s a fantastic addition to a holiday cheese board, makes an excellent base for turkey sandwiches, and is divine when toasted and slathered with cream cheese or butter. It is also the perfect companion to a hearty breakfast, such as our Sausage Hashbrown Breakfast Casserole.
Frequently Asked Questions
Yes, you can substitute active dry yeast for instant yeast. To do so, you should first ‘proof’ it by dissolving it in the warm water with a pinch of sugar and letting it sit for 5-10 minutes until it becomes foamy before adding it to the dry ingredients.
A Dutch oven is highly recommended because it traps steam, which creates a wonderfully crisp and golden crust. If you don’t have one, you can use a heavy-bottomed pot with a tight-fitting, oven-safe lid. You can also place a pan of hot water on the lower rack of your oven to create a steamy environment, though the results may vary.
The most reliable way is to use an instant-read thermometer; the internal temperature should be between 200-210°F (93-99°C). You can also tell by the color of the crust, which should be a deep golden brown, and the loaf will sound hollow when you tap the bottom.
To maintain the crust, store the bread at room temperature in a paper bag or a bread box for up to 3 days. Avoid plastic bags, which trap moisture and will make the crust soft. For longer storage, slice the loaf, wrap it tightly, and freeze it.
A dense crumb can be caused by a few things: not allowing the dough to rise long enough during the first 12-18 hour fermentation, using water that was too hot (which can kill the yeast), or not letting the bread cool completely before slicing into it.
The Best Cranberry Walnut Artisan Bread
Cranberry Walnut Artisan Bread (The Perfect No-Knead Recipe)
Ingredients
Equipment
Method
- In a large bowl, whisk together the bread flour, instant yeast, and salt. Pour in the warm water and mix with a spatula until a shaggy dough forms. Fold in the dried cranberries and walnuts.
- Cover the bowl tightly with plastic wrap and let it rest at room temperature for 12-18 hours until the dough has doubled in size and is bubbly.
- Transfer the sticky dough to a floured surface. Gently fold the edges into the center to form a ball. Place the dough, seam-side down, on a piece of parchment paper.
- Cover the dough loosely and let it rest for 30-45 minutes. During this time, place a Dutch oven with its lid in the oven and preheat to 450°F (232°C).
- Carefully remove the hot Dutch oven from the oven. Use the parchment paper to lower the dough into it. Cover and bake for 30 minutes.
- Remove the lid and bake for another 15-20 minutes, until the crust is deep golden brown.
- Remove the bread from the Dutch oven and let it cool completely on a wire rack before slicing. This step is crucial for the texture.
Notes
Accuracy Matters: For best results, use a kitchen scale to measure your ingredients, especially the flour.
Share Your Baking Success!
We are confident you will love this Cranberry Walnut Artisan Bread recipe. It’s the perfect way to bring the warmth and comfort of homemade bread into your kitchen. If you try it, please leave a comment below and share your beautiful creations with us on Pinterest!
