There's nothing like the smell of bread baking! And this No-Knead Cranberry Walnut Bread is one of my favorites. A cinnamon and nutmeg spiced whole wheat bread studded with sweet cranberries and toasted walnuts. Delicious served warm or toasted with butter and honey. Yields 1 loaf or about 12 to 14 slices.
Course Breads & Baked Goods
Keyword bread, cranberry walnut bread, fall baking, No-knead, no-knead bread
Prep Time 10 minutesmins
Cook Time 40 minutesmins
Additional Time 18 hourshrs
Total Time 18 hourshrs50 minutesmins
Author Laurie McNamara
2cupsbread flourplus 2 tablespoons (divided)
1cupwhole wheat flour
1/2teaspoonactive dry yeast
2/3cuptoasted chopped walnuts
In a large mixing bowl, measure and add; bread flour, wheat flour, sugar, kosher salt, cinnamon and nutmeg and yeast. Stir to combine.
Add dried cranberries and toasted chopped walnuts, stir to combine.
Next, add milk with water to a saucepan. Heat until warm, remove and add in vanilla extract.
Pour the warm milk into the dry ingredients. Mix until just incorporated.
Cover the bowl tightly with plastic wrap and let it rest on your counter for 18 to 24 hours.
THE NEXT DAY:
Place a dutch oven on the bottom rack of your oven and preheat your oven to 425°. Set a timer for 20 minutes.
Uncover the dough and sprinkle the dough with 2 tablespoons flour and use a rubber spatula to to scrape the dough away from the bowl and onto a clean surface. Shape to match the dutch oven you are using.
Use a sharp knife to score the bread. This is of course optional, but pretty.
Once your pot has preheated and is hot, carefully place the dough loaf into the dutch oven.
Cover and bake for 30 minutes. Remove and bake, uncovered for 10 to 12 or until golden brown.
Once baked, use a spatula to transfer to a wire rack to cool. Once cool, slice and serve.