Description
A delicious and comforting bread that combines sweet cranberries with crunchy walnuts, perfect for any gathering.
Ingredients
Scale
- 3 cups all-purpose flour
- 1 teaspoon kosher salt
- 1 teaspoon rapid-rise yeast
- 1 1/2 cups water (room temperature)
- 2 tablespoons honey
- 1 cup dried cranberries
- 1/2 cup walnuts, roughly chopped
Instructions
- Mix dry ingredients: In a large mixing bowl, combine the flour, salt, and yeast. Whisk together until well combined.
- Add wet ingredients: Add the water and honey to the flour mixture. Mix until combined—it should look shaggy.
- Fold in cranberries and walnuts: Gently fold in the dried cranberries and chopped walnuts until evenly distributed.
- First rise: Pour the dough into a greased bowl. Cover it with plastic wrap and let it rise at room temperature for 18 hours.
- Shape the dough: Sprinkle flour on parchment paper, place the dough on it, and shape it into a ball.
- Second rise: Lightly spray the shaped dough with cooking spray and cover it with plastic wrap. Let it rest for 30 minutes.
- Preheat the oven: Place a Dutch oven into a cold oven and set the temperature to 450°F. Preheat both the oven and the pot.
- Score the bread: Using a sharp knife, score the top of the loaf with an ‘X’.
- Bake: Carefully transfer the dough into the hot Dutch oven, cover, and bake for 30 minutes. Uncover and bake for an additional 15 minutes.
- Cool and serve: Remove the loaf from the Dutch oven and let it cool for 30 minutes before slicing.
Notes
Use high-quality dried cranberries and nuts for the best flavor. Store at room temperature for up to 3 days or freeze for up to 3 months.
- Prep Time: 10 minutes
- Cook Time: 45 minutes
- Category: Bread
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 slice
- Calories: 175
- Sugar: 7g
- Sodium: 270mg
- Fat: 7g
- Saturated Fat: 0.5g
- Unsaturated Fat: 6g
- Trans Fat: 0g
- Carbohydrates: 30g
- Fiber: 2g
- Protein: 5g
- Cholesterol: 0mg