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Walnut Cranberry Bread

LizaLeigh
A super fast, no knead bread that's dense and chewy and full of flavour.
Prep Time 12 mins
Cook Time 40 mins
Rising Time 4 hrs
Total Time 4 hrs 52 mins
Course Baked Goods, Bread, Breakfast, Brunch
Cuisine American
Servings 16 slices

Equipment

  • Cast Iron Dutch Oven
  • Kitchen Scale
  • Bread Lame or Sharp Knife for scoring

Ingredients
  

  • 1 cup Dried Cranberries +Boiling water for soaking
  • 1 cup Toasted Walnuts
  • 418 g White Flour
  • 275 g Whole Wheat Flour
  • 12 g Salt Koscher
  • 21 g Dry Active Yeast
  • 504 g Water
  • 1 Tbsp Maple Syrup

Instructions
 

  • Pour boiling water over the cranberries and allow to soak for about 10 minutes. Drain and set aside.
  • In a large bowl combine the flour, salt, yeast, walnuts, and drained cranberries. Stir to distribute the ingredients.
  • Combine the water and maple syrup. Then add to the dry ingredients.
  • Mix together with your hand. This isn't kneading, it's just mixing. You want all the ingredients to be incorporated, and to absorb all the flour. The mixing usually takes about 2-3 minutes. Mixing with your hand lets you feel for all the unmixed spots.
    Once fully mixed, cover tightly and let rise in a warm spot for about 4 hours, or until more than doubled in size.
  • Put a large cast iron Dutch oven into the oven and preheat to 450F.
  • Once the oven has fully heated, remove the Dutch oven and sprinkle the bottom with cornmeal.
  • Gently transfer the dough out onto a flour surface. Without pushing out too much air, shape the dough into a tight ball. Not so tight that it tears, but tight enough that the outer surface is springy.
  • Carefully place the dough ball into the Dutch oven, and slice the top of the dough with a sharp knife or bread lame. Place on the lid and return to the oven.
  • Bake for 20 minutes with the lid on, and another 20 with the lid off. The bread will sound hollow when tapped on the underside, and will have a dark golden, crisp crust.
  • Allow to cool fully before slicing. Store in a seal bag in the fridge for up to 2 weeks, or in the freezer for up to 2 months.
Keyword baking, bread, cranberry, Walnut Cranberry Bread, walnuts