Crusty Cranberry Nut No-Knead Bread
Ingredients
The dough
-
3
cups + 2 Tablespoons
bread flour or all-purpose flour
-
2
teaspoons
coarse sea salt
-
½
teaspoon
Platinum Yeast from Red Star instant yeast
-
1½
cups
warm water (about 95°F or 35°C)
Add-ins
-
¾
cup
chopped walnuts or pecans
-
¾
cup
dried cranberries
-
1
Tablespoon
honey
Instructions
- Mix the first five ingredients in a large bowl with a spatula.
- Combine honey and warm water, then pour into the dry mixture and stir until combined.
- Cover the bowl and let the dough rise at room temperature for 12 to 18 hours.
- Shape the sticky dough into a ball and place it on parchment paper. Score the top and let it rest for 30 minutes.
- Preheat the Dutch oven in the oven at 475°F (246°C) for 30 minutes.
- Transfer the dough with the parchment into the hot Dutch oven, cover it, and bake for 25 minutes.
- Remove the lid and bake for an additional 8 to 10 minutes until golden brown.
- Cool on a wire rack for at least 20 minutes before slicing.
Nutrition Facts (estimated)
Servings
10-12 servings
Calories
150
Total fat
3g
Total carbohydrates
28g
Total protein
4g
Sodium
300mg
Cholesterol
0mg
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