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Cranberry Walnut Dutch Oven Bread

Maria G. Brooks
This Cranberry Walnut Dutch Oven Bread is a rustic, no-knead artisan loaf with a crispy crust and soft, chewy interior.
The natural sweetness of cranberries pairs beautifully with the crunchy nuttiness of walnuts, creating a flavorful and hearty bread.
With minimal effort and simple ingredients, this bread is perfect for breakfast, snacking, or serving alongside cheese and spreads.
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Prep Time 15 minutes
Cook Time 45 minutes
Total Time 1 hour
Course Bread, Breakfast, Side Dish
Cuisine American, Artisan Bread, European
Servings 12 slices
Calories 180 kcal

Equipment

  • 1 large mixing bowl
  • 1 wooden spoon or spatula
  • 1 Measuring Cup Set
  • 1 Measuring Spoon Set
  • 1 Parchment Paper Sheet
  • 1 5-6 Quart Dutch Oven with Lid
  • 1 wire cooling rack

Ingredients
  

For the Dough:

  • 3 ½ cups all-purpose flour or bread flour
  • 1 ½ teaspoons salt
  • ½ teaspoon active dry yeast or instant yeast
  • 1 ½ cups warm water

For the Add-Ins:

  • ½ cup dried cranberries
  • ½ cup chopped walnuts

Optional Enhancements:

  • 1 tablespoon honey or maple syrup for slight sweetness
  • ½ teaspoon cinnamon for added warmth

Instructions
 

Step 1: Mix the Dough

  • In a large mixing bowl, combine flour, salt, and yeast. Gradually pour in warm water and stir until a shaggy dough forms.
    Gently fold in the cranberries and walnuts.

Step 2: First Rise (12-18 Hours)

  • Cover the bowl with plastic wrap or a damp towel.
    Let it rest at room temperature for 12-18 hours until doubled in size and bubbly.

Step 3: Shape the Dough

  • Lightly flour a surface and gently transfer the dough.
    Shape it into a round ball by folding the edges toward the center.

Step 4: Second Rise (30-60 Minutes)

  • Place the shaped dough onto a floured parchment paper.
    Cover loosely and let it rest while the oven preheats.

Step 5: Preheat the Oven & Dutch Oven

  • Preheat the oven to 450°F (230°C) and place the Dutch oven (with lid) inside for 30 minutes.

Step 6: Bake the Bread

  • Carefully place the dough (with parchment paper) into the hot Dutch oven.
    Cover with the lid and bake for 30 minutes. Then, remove the lid and bake for another 10-15 minutes until golden brown.

Step 7: Cool & Serve

  • Transfer the bread to a wire rack and let it cool for at least 1 hour before slicing.
    Enjoy!

Notes

  • Flour Variations: You can substitute bread flour for a chewier texture or whole wheat flour for a heartier loaf.
  • Cranberry Alternatives: Try raisins, chopped figs, or dried cherries for different flavors.
  • Walnut Substitutes: Use pecans, almonds, or sunflower seeds if preferred.
  • Storage: Wrap in a towel or store in an airtight container for up to 3 days at room temperature. Freeze for up to 3 months.
Keyword Cranberry Walnut Dutch Oven Bread