Cranberry Walnut Bread
A comforting and aromatic bread featuring a delightful blend of tart cranberries and crunchy walnuts, perfect for any meal or occasion.
Ingredients
Dry Ingredients
- 3 cups all-purpose flour 375 g
- 1 teaspoon kosher salt
- 1 teaspoon rapid-rise yeast
Wet Ingredients
- 1.5 cups room temperature water
- 2 tablespoons honey
Add-ins
- 1 cup dried cranberries 110 g
- 1/2 cup walnuts, roughly chopped 58.5 g
Instructions
Preparation
- In a large mixing bowl, combine the all-purpose flour, kosher salt, and rapid-rise yeast. Whisk until evenly mixed.
- Add the room temperature water and honey to the mixture, stirring until a shaggy dough forms.
- Gently fold in the dried cranberries and chopped walnuts until evenly distributed.
- Pour the dough into a greased bowl, cover tightly with plastic wrap, and allow it to rise at room temperature for about 18 hours.
- Once the dough has doubled in size, turn it out onto a floured parchment paper and shape it into a ball.
- Spray the top of the dough with nonstick spray, cover again, and let it rest for 30 minutes.
- Preheat a Dutch oven in a cold oven to 450°F (232°C).
- After resting, score the top of the loaf with a sharp knife and carefully transfer it to the hot Dutch oven. Cover and bake for 30 minutes.
- Remove the lid and continue baking for an additional 15 minutes or until the crust is golden brown.
- Remove the loaf from the Dutch oven and let it cool on a wire rack for about 30 minutes before slicing.
Notes
For the best results, use high-quality ingredients and allow sufficient rise time for flavor development. Store leftovers wrapped tightly to maintain freshness.