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Sliced artisan cranberry nut bread on wooden board
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5 from 4 votes

No Knead Cranberry Walnut Bread

Believe it or not, this no knead cranberry walnut bread is super easy to make! The results are crusty and golden brown crust, and a perfectly chewy bread filled with dried cranberries and nuts. Perfect for holiday baking!
Prep Time15 mins
Cook Time40 mins
Resting18 hrs 30 mins
Total Time19 hrs 25 mins
Course: Breads
Cuisine: American
Keyword: cranberry walnut bread
Servings: 1 round loaf
Author: Tania


  • ½ teaspoon active dry yeast
  • 1 ½ cups warm water (110 to 115 degrees F)
  • 1 teaspoon granulated sugar
  • 2 teaspoons Kosher salt
  • 3 cups bread flour, plus 2 tablespoons
  • ¾ cup dried cranberries
  • ½ cup walnuts, roughly chopped
  • 1 tablespoon honey
  • 1 tablespoon orange zest


  • Make sure you have an oven-proof 6-quart Dutch oven with a lid.
  • Dissolve the yeast and sugar with the warm water (110 to 115 degrees F). Let it sit for 10 minutes or until foamed up. If it doesn’t foam up, discard and start over with fresh yeast.
  • In a large bowl, whisk bread flour with salt. Add the yeast mixture and honey and combine with a wooden spoon. Add the cranberries, walnuts, and orange zest. Stir to combine until no pockets of flour remain. Dough will be very sticky and wet. Cover bowl tightly with plastic wrap and let it rest for 18 hours on the countertop, undisturbed. Yes, 18 hours!
  • After 18 hours, the dough will be very wet and sticky.
  • Transfer dough to a well-floured surface and turn to coat with flour. Sprinkle more bread flour as needed. Gently fold the dough over from the edges to the center to form a flat-ish ball, being careful not to burst the air bubbles trapped inside.
  • Transfer dough to a sheet of parchment paper, smooth side up (no need to transfer back to the bowl, on the counter is fine). Gently press the sides to re-shape if needed, and flour the top a little bit. Cover with plastic wrap, and let it rest for 30 minutes.
  • Meanwhile, place the Dutch oven (with lid) inside the oven. Preheat the oven to 450 degrees F for 30 minutes.
  • Score an X or pattern on the dough.
  • Remove the hot Dutch oven from the oven, and immediately transfer the dough to the Dutch oven, along with parchment paper. Cover with lid and bake for 30 minutes. Uncover, and bake for another 8-10 minutes until golden brown.
  • Remove from oven, and lift it up with the parchment paper. Cool for 20 minutes before serving. Enjoy!


  • Special equipment: 6 quart Dutch oven with lid.
  • Let the dough rise for 18 hours, undisturbed, on your countertop at room temperature. This time will be perfect for the yeast to develop and for the gluten to form. Be sure to cover the bowl tightly with plastic wrap.
  • When shaping the dough, work gently to prevent the air bubbles trapped inside from bursting.
  • Storing: Store in an airtight container at room temperature for 5 days.
  • Recipe customized and adapted from the amazing Sally at Sally's Baking Addiction!