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Cranberry Walnut Bread Recipe

Cranberry Walnut Bread recipe

Sweet and tender, studded with dried cranberries and walnuts, this Dutch Oven Cranberry Walnut Bread is one of the easiest ways to make homemade bread. No kneading, no proofing--just mix, rise, and bake! It is the perfect base for sandwiches, breakfast casseroles, or just to eat toasted.


3 cups white wheat flour (or unbleached all-purpose flour)
1 teaspoon dry active yeast
1/2 cup dried cranberries
1/2 chopped walnuts
1 1/2 teaspoons salt
1 1/2 cups luke warm water


In a large mixing bowl, mix together flour, yeast, salt, cranberries, and walnuts. Add in water and mix well with a wooden spoon.
Cover with plastic wrap or a clean kitchen towel and set in a draft-free spot to rise for 12-18 hours undisturbed.
After the proofing time has passed, turn the dough out onto parchment paper that has been sprinkled lightly with flour and quickly shape into a circle. It will be sticky, so you may want to flour your hands as well. And try to not overwork the dough--just a rustic circle is all you are going for. Let the dough rest, while the oven preheats.
Place the dutch oven fitted with its lid in the oven. Preheat to 450 degrees F. (Let the pan preheat in the oven.)
Once the pan is preheated, carefully remove it from the oven and then carefully place the prepared dough into the pan and cover with the lid. If using parchment paper that is safe up to 450 degrees F, you can simply pick up the parchment paper and place into the dutch oven. If you don't have parchment paper, just place the bread dough directly to the dutch oven. DO NOT USE wax paper or a silicone baking sheet.
Bake for 30 minutes covered. Remove the lid and bake for an additional 20 minutes.
Remove bread from dutch oven and let cool on a wire rack completely before slicing and serving.

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