Cranberry Nut No-Knead Bread

By Sally's Baking Recipes · 150 min

Ingredients

Instructions

1. In a large bowl, stir the flour, coarse salt, yeast, nuts and cranberries together with a silicone spatula.
2. Mix the honey into the water, then pour over the dry ingredients and stir until combined. Do not add more flour; the dough will be very sticky. Shape roughly into a ball.
3. Cover tightly and leave at room temperature for 12–18 hours, until doubled, sticky and bubbly on the surface.
4. Turn the dough onto a lightly floured surface and shape it into a rough ball with floured hands.
5. Place the dough on a large piece of heat-safe parchment that fits inside your pot. Score an X on top with a sharp knife, put it in a bowl so it keeps its shape, cover loosely and rest for 30 minutes.
6. Meanwhile, preheat the oven to 475°F (246°C). Put the covered Dutch oven or heavy pot in to heat for 30 minutes.
7. Lift the dough on its parchment into the very hot pot and cover with the lid.
8. Bake covered for 25 minutes. Then remove the lid and bake 8–10 more minutes until golden brown. It is done when it sounds hollow when tapped or the centre reads 195°F (90°C).
9. Take the pot out of the oven, lift the bread out, and cool on a wire rack for at least 20 minutes before slicing. Store at room temperature for up to 1 week.

Summarized from Sally's Baking Recipes's video. Watch it for the details.

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