Top Recipes

Italian Chicken

Italian Chicken

80%
Read More
Ginger Turmeric Vanilla Cookies

Ginger Turmeric Vanilla Cookies

80%
Read More
Almond Butter Sticks

Almond Butter Sticks

80%
Read More
Best French Onion Chicken

Best French Onion Chicken

80%
Read More
Easy Caprese Chicken

Easy Caprese Chicken

80%
Read More
Mushroom Stroganoff (vegetarian)

Mushroom Stroganoff (vegetarian)

80%
Read More

No-knead Cranberry Honey Walnut Artisan Bread

96/100 by 288 users
No-knead Cranberry Honey Walnut Artisan Bread

Ingredients

  • 3 cups all purpose flour plus 3 tablespoons
  • 1/2 teaspoon instant yeast
  • 2 teaspoons sea salt
  • 1/2 cup chopped walnuts
  • 1 cup dried cranberries
  • 1 1/2 cups water at room temperature
  • 1/4 cup liquid honey plus more for brushing on after baking or other vegan honey substitute

Instructions

  1. Start with a large bowl and a wooden spoon and add your flour to the bowl. Measure the yeast and add it to one side of the bowl. Measure the salt and add it to the other side.
  2. Using a wooden spoon stir the yeast into the flour on its side of the bowl first and then stir the salt into the flour on its side of the bowl. This will prevent the salt mixing directly with the yeast. Give the whole mixture a few good stirs to make sure everything is combined.
  3. Add the cranberries and walnuts to the flour mixture and toss well to coat and to make sure they re distributed evenly throughout.
  4. Measure the water. Make sure the water is at room temperature; water that is too warm or too cold can kill the yeast and prevent the bread from rising at all. Add the honey to the water and stir with a fork to combine.
  5. Pour the water in and stir with a wooden spoon. The dough will be rough and a bit sticky but that s normal.
  6. Stir until all the flour is combined. This is not normal bread dough (there s no kneading involved in this recipe) so you don t need to be too concerned about the appearance of the dough at this point. Just make sure the ingredients are combined well.
  7. Cover the bowl with plastic wrap. It s a good idea to ensure there s adequate space left in the bowl for the dough to at least double in size. Place the bowl in a warm draft-free place and let it rise for 12-18 hours.
  8. After the dough has risen for 12-18 hours preheat oven to 450 degrees Fahrenheit. Place your Dutch oven with the lid on in the cold oven and let it heat up with the oven.
  9. Place a piece of parchment paper on the counter and dust it with flour. Rub flour on your hands and scrape the dough away from the sides of the bowl gathering it in your hands as best you can (it may feel kind of fluid and not at all like regular bread dough) and forming it into a circular loaf on the parchment paper. Don t worry if it still looks a little rough in places. This lends to the rustic look of this loaf.
  10. Once you have it shaped the dough needs to undergo a second rise (much shorter than the first). The goal is to handle the dough as little as possible at this stage because any amount of tugging at the rough can cause it to deflate after it has undergone its second rise. The next few steps will help prevent this. But don t worry if it deflates a bit. This bread dough is pretty forgiving.
  11. Sprinkle flour over the top of the loaf and loosely cover it with plastic wrap to prevent a skin from forming over the dough. The flour also prevents the plastic wrap from sticking to the dough so when you take it off at the end of the rise it doesn t disturb the dough and wreck the rustic shape you ve created. Let the dough rise for about 45 minutes. Your oven will also be preheating during this time (and so will your pot).
  12. Once 45 minutes have passed remove the plastic wrap from the dough and trim the parchment paper into a circle closely around the dough. If it doesn t look like the dough has risen that much don t worry about it. The loaf will puff up a bit when it hits the heat of the oven.
  13. Remove the preheated pot from the oven and transfer the dough into the pot as carefully as possible by handling only the parchment paper. Place the lid on the pot and return it to the oven for 30 minutes. Don t open the oven during this time and certainly don t take the lid off the pot; the crispness of the crust develops because of the steam that builds up in the pot during this 30 minutes.
  14. After 30 minutes have passed remove the lid from the pot and continue baking for another 15 minutes. After the 15 minutes have passed remove the pot with bread from the oven and place it on a wire rack to cool. You ll probably hear it crackling as it cools – this is normal. Brush a little extra honey on the top of the bread now if desired.
  15. If you can resist the urge to cut into the bread until it has pretty much cooled completely. The bread continues to bake on the inside even after it has been removed from the oven and cutting it too early could result in the inside becoming gummy or rubbery.

This Recipe adapted from >>>> Click Here

Share This:

More from Recipes

Super Easy Peanut Butter Cheesecake Brownie Bars

Super Easy Peanut Butter Cheesecake Brownie Bars

81%
Read More
The Best Homemade Baked Mac And Cheese

The Best Homemade Baked Mac And Cheese

66%
Read More
Yummy Blueberry Upside Down Cake

Yummy Blueberry Upside Down Cake

60%
Read More
Extraordinary Stuffed Oven Shrimp Recipe

Extraordinary Stuffed Oven Shrimp Recipe

71%
Read More
Best Crockpot Chicken & Mushrooms Recipe

Best Crockpot Chicken & Mushrooms Recipe

81%
Read More
Strawberry And Chocolate Meringue

Strawberry And Chocolate Meringue

52%
Read More
Best Samoa Cheesecake

Best Samoa Cheesecake

88%
Read More
Heaven On Earth Cake

Heaven On Earth Cake

72%
Read More
Crispy Potatoes With Garlic Lemon Avocado Aioli

Crispy Potatoes With Garlic Lemon Avocado Aioli

63%
Read More
11 Whole30 Vegetarian Dinners That Aren t Just Sweet Potatoes And Avocado

11 Whole30 Vegetarian Dinners That Aren t Just Sweet Potatoes And Avocado

63%
Read More
Million Dollar Cashew Chicken

Million Dollar Cashew Chicken

68%
Read More
Perfect Crepe Recipe

Perfect Crepe Recipe

54%
Read More
Cream Filling

Cream Filling

56%
Read More
Best Recipe Johnny Marzetti Casserole – Slow Cooker Or Oven

Best Recipe Johnny Marzetti Casserole – Slow Cooker Or Oven

64%
Read More
Spaghetti Alla Chitarra With Roasted Wild Mushrooms

Spaghetti Alla Chitarra With Roasted Wild Mushrooms

90%
Read More
37 Hearty Paleo Friendly Soups

37 Hearty Paleo Friendly Soups

61%
Read More
Instant Pot Butter Chicken

Instant Pot Butter Chicken

75%
Read More
The Best-caramelized Baked Chicken Legs/wings

The Best-caramelized Baked Chicken Legs/wings

53%
Read More