Description
This Thanksgiving Cranberry Walnut Bread is a no-knead artisan-style loaf bursting with tart dried cranberries, crunchy walnuts, and fresh orange zest. Baked in a Dutch oven for a perfect golden crust and tender crumb, this bread requires minimal hands-on time but benefits from a long, slow rise to develop deep flavors. It’s an elegant, festive addition to your holiday table or a delightful treat year-round.
Ingredients
Scale
Dry Ingredients
- 3 cups bread flour, plus 2 tablespoons, plus more for surface
- 2 teaspoons Kosher salt
- ½ teaspoon active dry yeast
- 1 teaspoon granulated sugar
- ¾ cup dried cranberries
- ½ cup dried walnuts, roughly chopped
Wet Ingredients
- 1 ½ cups warm water (110 to 115 degrees F)
- 1 tablespoon honey
- 1 tablespoon orange zest
Instructions
- Prepare yeast mixture: Dissolve the active dry yeast and granulated sugar in the warm water (110 to 115 degrees F). Let it sit for 10 minutes until it foams, indicating the yeast is active. If it doesn’t foam, discard and start over.
- Mix dough: In a large bowl, whisk together the bread flour and Kosher salt. Add the yeast mixture and honey, stirring just until the flour is fully incorporated without over-mixing. Stir in dried cranberries, chopped walnuts, and orange zest until just combined. Expect a very sticky, wet dough. Cover the bowl tightly with plastic wrap, ensuring it does not touch the dough.
- First rise: Let the dough rest at room temperature on your kitchen counter for 18 hours. During this time, the dough will ferment and develop flavor and structure naturally without kneading.
- Shape the dough: After 18 hours, the dough will be very wet and sticky. Do not punch down. Transfer it gently to a well-floured surface and coat it with flour. Flour your hands as well. Carefully fold the edges into the center to create a ball shape, preserving air bubbles inside. Turn the dough smooth side up and gently press sides to reshape if needed. Place the dough on a lightly floured parchment paper, smooth side up.
- Second rise: Cover the dough loosely with plastic wrap and let it rest for 30 minutes at room temperature without transferring back to the bowl.
- Preheat Dutch oven: Place a clean 5 to 6-quart Dutch oven with its lid inside your oven, and preheat the oven to 450 degrees F for 30 minutes to get the pot very hot.
- Score the dough: Using a sharp knife or razor blade, score an X or a preferred pattern on the top of the dough ball to allow controlled expansion during baking.
- Bake covered: Carefully remove the hot Dutch oven from the oven. Using the parchment paper, lift and transfer the dough into the Dutch oven. Cover with the lid tightly. Bake for 30 minutes at 450 degrees F without opening the lid to trap steam that will create a crispy crust.
- Bake uncovered: Remove the lid and continue baking for an additional 8 to 10 minutes until the crust turns golden brown and crisp.
- Cool and serve: Remove the bread from the Dutch oven by lifting the parchment paper. Allow the bread to cool completely on a wire rack before slicing and serving to ensure the texture sets properly. Enjoy your festive cranberry walnut artisan bread!
Notes
- Allow the dough to rise for a full 18 hours for best flavor and texture, though 16 to 18 hours is acceptable.
- The dough will be very sticky and wet both before and after rising, which is essential for steam creation in baking and a crisp crust.
- Use a Dutch oven to trap steam, which helps achieve a beautiful golden crust and tender crumb.
- Store your bread in a semi-open paper bag to keep the crust crusty, mimicking bakery storage.
- To freeze, wrap the bread tightly in aluminum foil, then place it in a freezer-safe resealable plastic bag for up to 3 months. Thaw at room temperature before slicing.
Nutrition
- Serving Size: 1 slice (approx. 75g)
- Calories: 210
- Sugar: 8g
- Sodium: 320mg
- Fat: 4.5g
- Saturated Fat: 0.5g
- Unsaturated Fat: 4g
- Trans Fat: 0g
- Carbohydrates: 39g
- Fiber: 3g
- Protein: 6g
- Cholesterol: 0mg
