About this Recipe

This simple mixing method produces the most beautiful and crusty cranberry nut no knead bread with practically zero hands-on work!



Servings: 8

Preparation: 20 minutes

Cook time: 35 minutes



Crusty Cranberry Nut No Knead Bread








3 cups + 2 Tablespoons (390g) all-purpose flour, plus more for hands

2 teaspoons coarse sea salt

1/2 teaspoon instant yeast

3/4 cup (95g) chopped nuts

3/4 cup (105g) dried cranberries

1 Tablespoon honey

1 and 1/2 cups (360ml) warm water (about 95�F (35�C))



1.   Stir the first 6 ingredients together in a large bowl. Stir in the warm water. The dough will be pretty sticky� don�t be tempted to add more flour� you want a sticky dough. Gently shape into a ball as best you can. Cover tightly with plastic wrap or aluminum foil. Set on the counter at room temperature and allow to rise for 12-18 hours. The dough will double in size, stick to the sides of the bowl, and be covered in air bubbles.

2.   Turn the dough out onto a lightly floured work surface and, using lightly floured hands, shape into a ball as best you can. Transfer dough to a large piece of parchment paper.

3.   Using a very sharp knife, gently score an X into the top. Cover dough lightly with plastic wrap and leave alone for 30 minutes.

4.    During this 30 minutes, preheat the oven to 475�F (246�C).

5.   After the oven is preheated, place a shallow metal or cast iron baking pan or skillet (I usually use a metal 9�13 inch baking pan, do not use glass) on the bottom oven rack. Carefully and quickly pour 3-4 cups of boiling water into it. Place the scored dough/baking pan on a higher rack and quickly shut the oven, trapping the steam inside. The steam helps create a crispier crust.

6.   Bake for about 30 minutes, but begin checking at 25 minutes.