{"id":17031,"date":"2020-03-23T07:52:25","date_gmt":"2020-03-23T13:52:25","guid":{"rendered":"https:\/\/cinnamonandcoriander.com\/best-no-knead-bread-recipe-with-cranberries-und-walnuts\/"},"modified":"2020-03-23T07:52:25","modified_gmt":"2020-03-23T13:52:25","slug":"best-no-knead-bread-recipe-with-cranberries-und-walnuts","status":"publish","type":"post","link":"https:\/\/cinnamonandcoriander.com\/en\/best-no-knead-bread-recipe-with-cranberries-und-walnuts\/","title":{"rendered":"Best No Knead Bread Recipe with Cranberries und Walnuts"},"content":{"rendered":"

This rustic No-Knead Bread recipe with Cranberries, Walnuts and Sun-dried Tomatoes makes a delicious bakery-style artisan loaf that’s perfect for a brunch, breakfast or as a side! Totally fool-proof thanks to my easy baking tips.  Homemade bakery-style bread made easy! <\/em><\/p>\n

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This Cranberry Walnut No-Knead Bread Recipe is LIFE CHANGING! <\/h2>\n

I daresay millions of home bakers around the country will agree that no-knead bread is a life-changer. It takes all of 5 minutes to make and tastes like you just got it at the city’s best artisan bakery for many many monies. <\/p>\n

When you really just stirred together flour, some bread spices, yeast and salt. In goes water, stir stir. Done! Let the yeast do its job overnight and the next morning you basically just have to dump the dough onto a sheet or parchment paper and transfer it to a preheated Dutch Oven. <\/p>\n

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This easy No-Knead Cranberry Walnut Bread is baked in an oven-safe Dutch Oven with the lid on. This traps in steam, making the crust extra crispy and giving us the perfect bakery-style rise. Preheating the pot is of the essence and should not be rushed. <\/p>\n

Adding flavor to homemade bread: <\/h2>\n

The flour-salt-yeast amount will always be the same. You always start from there. As a good German, I just cannot bake bread without adding some classic German Bread Spice to the flour. I just use a mix of cumin (or caraway seeds), coriander and fennel seeds but you mix in some ground anise too. <\/p>\n

Then, just before adding the water, think how you want to tweak the flavor with add-ins \u2013 and let your imagination run wild. Asiago cheese, fresh herbs, chopped olives, roasted sunflower seeds, etc\u2026Or maybe you love the cranberry-pecan bread at your local artisan bakery? Work those ingredients into your dry ingredients. <\/p>\n

I like so add seeds nuts and dried fruit. For this loaf, I added chopped walnuts and cranberries.  What I also added? Chopped sundried tomatoes and guys it was AMAZING! You can skip the tomatoes and just add more cranberries but I LOVE the mix of sweet, salty and crunchy.<\/p>\n

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How to Make Cranberry Walnut No-Knead Bread in your Dutch Oven<\/h2>\n

In a medium bowl, stir together the flour, salt, spices, and yeast. Add fruit and nuts. Stir some honey or maple syrup into the water and add to the middle and, using a wooden spoon or your hands, mix until you have a wet, sticky dough. (Pic 1 below)<\/p>\n

It should not be too liquid but sticky. Cover the bowl with a clean tea towel, or plastic wrap and let sit at room temperature out of direct sunlight, until the surface is dotted with many bubbles and the dough has more than doubled in size. This will take a minimum of 14 hours and up to 18 hours. This slow rise\u2014fermentation\u2014is the key to flavor so do not rush it. <\/p>\n

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Once this first fermentation is complete, lay some parchment paper on your work surface and generously dust it with flour. Scrape the bread dough onto the parchment paper in one piece. Yes, it will cling to the sides in strings and the dough will be quite loose and sticky. But that is ok so do not add more flour. (Pic 2 above)<\/p>\n

Use lightly floured hands or a bowl scraper or spatula to lift the edges of the dough in toward the center to shape a bowl (Pic 1 below). Tuck in the edges of the dough to make it round. Turn seam side down (Pic 2 below). Now lift the parchment paper directly into your proofing basket and cover with cling film. Let proof for 45 to 60 minutes.<\/p>\n

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40 minutes before the end of the second rise, preheat the oven to 475 degrees F and place a covered quart dutch oven with the lid on in the center of the rack.<\/p>\n

Once the bread has risen and doubled in size (more or less), take pot holders and carefully remove the preheated pot from the oven. Lift the lid quickly and, lift cling film off the dough and lift up the dough on the parchment paper and quickly but gently transfer it into the pot. Cover the pot and bake for 30 minutes. Remove the lid and continue baking until the bread is a deep brown color but not burnt, 15 minutes more.<\/p>\n

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Place the bread on a rack to cool thoroughly. Make sure to choose a cooling rack that allows for proper air circulation around the loaf. Don’t slice be tempted to slice it until it has cooled down, which usually takes at least an hour. <\/p>\n

How to store homemade bread? <\/h2>\n

I store my bread in a large brown paper bag. A ziplock bag works too but it will soften the crust a lot.<\/p>\n

If there are leftovers,<\/strong> just peel the crust off and cut the inside of the bread into cubes. Leave cubes on the counter overnight and in the morning you have flavorful croutons that you can fry in butter if needed. I usually keep them like that and grind them to make breadcrumbs.<\/p>\n

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Pro-Tips for making the best No-Knead Bread at home<\/h2>\n