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Cranberry Walnut Bread

A delightful rustic loaf featuring tart dried cranberries and crunchy walnuts, perfect for any occasion.
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Prep Time 15 minutes
Cook Time 45 minutes
Total Time 18 hours
Servings: 12 slices
Course: Breakfast, Dessert, Snack
Cuisine: American
Calories: 180
Ingredients Method Notes

Ingredients
  

Dry Ingredients
  • 3 cups 3 cups (375 g) all-purpose flour Opt for unbleached flour for the best texture.
  • 1 teaspoon 1 teaspoon kosher salt Enhances the flavor; note that fine salt can be saltier by volume.
  • 1 teaspoon 1 teaspoon rapid-rise yeast This helps the dough rise quickly without a long wait.
Wet Ingredients
  • 1.5 cups 1 1/2 cups water, room temperature Using room temperature water helps activate the yeast effectively.
  • 2 tablespoons 2 tablespoons honey A natural sweetener that adds depth to the bread's flavor.
Additions
  • 1 cup 1 cup (110 g) dried cranberries Use good quality, sweetened or unsweetened as per your preference.
  • 0.5 cup 1/2 cup (58.5 g) walnuts, roughly chopped Chop smaller if you prefer a subtler nut presence.

Method
 

Preparation
  1. In a large mixing bowl, combine the flour, salt, and yeast. Whisk together until evenly combined.
  2. Add the room temperature water and honey into the flour mixture. Stir until just combined, avoiding overmixing.
  3. Gently fold in the dried cranberries and walnuts until evenly distributed.
Rising
  1. Pour the mixture into a clean, greased bowl. Cover with plastic wrap and let it rise at room temperature for about 18 hours.
  2. Once risen, place the dough on a floured piece of parchment paper and gently stretch and fold the dough over itself, forming a ball.
  3. Spray the dough lightly with nonstick cooking spray or cover loosely with plastic wrap. Allow it to rest for 30 minutes.
Baking
  1. Place your Dutch oven into a cold oven and preheat to 450°F (230°C).
  2. Carefully score the top of the loaf with a very sharp knife, creating a shallow 'X'.
  3. Transfer the dough (with parchment paper) into the hot Dutch oven, cover, and bake for 30 minutes.
  4. Remove the lid and continue baking for an additional 15 minutes until the loaf turns golden brown.
  5. Remove the bread from the Dutch oven and let it cool on a wire rack for about 30 minutes.

Notes

Keep the bread in an airtight container at room temperature for 3-4 days, or freeze for up to 3 months. Optional add-ins include orange zest or cinnamon.