Walnut and cranberry bread

Walnut and cranberry bread is an easy no knead bread recipe where the dough is left to prove overnight before being baked in a Dutch oven.

It has a beautiful golden crust, is soft and chewy inside and packed with the flavours of cranberries and nuts. And unlike many shop bought loaves, it is made using only essential ingredients so you will know exactly what you are eating.

This no knead method is a perfect way to make artisan style bread with very little effort. If you take away the resting time and baking time this irresistible loaf takes only about 15 minutes to prepare!

This method of bread making uses a long fermentation time to form the gluten strands, without having to knead either by hand or using an electric mixer with dough hooks. And baking in a Dutch oven produces a beautiful golden, crispy crust.

This loaf is prepared and baked similar to these other Dutch oven bread recipes which you may also like to try - easy olive bread which is made using salty olives and herbs or this spiced fruit bread recipe which is also delicious toasted and buttered.

Ingredients

• 400 grams bread flour - use strong flour rather than plain flour/multi purpose flour for improved texture.
• 0.25 teaspoon easy bake yeast
• 1.25 teaspoons salt
• 120 grams dried cranberries - fresh cranberries are not suitable for this recipe as they hold too much moisture.
• 60 grams chopped walnuts - or you could use other chopped nuts such as almonds, hazelnuts or pecans.
• 325ml water (hand hot)

Prepare the walnut cranberry dough

Mix the flour, yeast, salt, cranberries and chopped walnuts in a bowl.

Add the hand hot water to the dry ingredients and mix with a fork.

Cover and leave until the dough has doubled in size and has bubbles and then transfer to the fridge. Leave to prove overnight or for a minimum of 12 hours.

Preheat the pot

Preheat the oven to 220^oC, 425^oF, gas mark 7. Place the empty casserole dish with the lid in the oven to preheat for a few minutes immediately before you are ready to bake your no knead loaf.

Shape the dough

Remove the dough from the fridge before you wish to bake the loaf so that it comes up to room temperature.

Tip the dough onto a lightly floured pastry board. The dough will be very wet at this stage.

Fold the dough over itself a few times and then form into the shape of a ball. If the dough is sticky add a little extra flour.

Transfer the ball of dough onto a sheet of non-stick baking parchment.

Remove the dish from the oven and place on a heatproof surface. Lift the parchment paper with the dough and place in the preheated pot.

Slit the top of the dough using a sharp knife.

Bake

Put the lid on the dish and bake in the centre of the oven for about 30 minutes. Baking with the lid on will help to steam the loaf and allow it to rise before a crust forms.

Remove the lid and return to the oven for a further 5 to 10 minutes or until the top is a golden colour.

Lift the loaf out of the pot straight away using the parchment paper and place on a wire rack to cool.

How to serve

• This loaf can be eaten shortly after baking while still warm.
• But my favourite way to enjoy walnut and cranberry bread is toasted and buttered.
• This cranberry loaf can also be eaten cold, either with or without butter, margarine or other spreads.

Storage instructions

• While your homemade bread could be stored in an airtight container until the next day it will not be as fresh.
• If you are not going to eat it on the day it is baked I recommend the loaf is sliced and frozen in an airtight container.

Other easy bread recipes