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Crusty No Knead Cranberry Walnut Bread

Adapted slightly from The Kitchn. Originally from Jim Lahey
Course Breakfast, Side
Cuisine American
Keyword Bread, Cranberry, No Knead, Walnut
Prep Time 15 hours
Cook Time 45 minutes
Total Time 15 hours 45 minutes
Servings 1 large loaf
Author Andrea | French Pressed Kitchen

Ingredients

  • 3 cups 400 grams bread flour*
  • 1 1/4 teaspoons salt 8 grams
  • 1/2 teaspoon 2 grams instant or active dry yeast
  • Dash of cinnamon
  • 3/4 cup 75 grams chopped walnuts
  • 1/3 to 1/2 cup about 60 grams dried cranberries
  • 1 1/2 cups about 350 grams water
  • 3-4 Tablespoons cornmeal

Instructions

  • In a large bowl, stir together all the dry ingredients. Add in the water and combine using your hands or a wooden spoon until a sticky dough forms. This will take 30-45 seconds. If it seems dry, add a spoonful of water (it should be sticky when you touch it). Cover the bowl with plastic wrap and let sit at room temperature (~70 degrees F or 21 degrees C) 12-18 hours**.
  • Cover a flat surface with more flour or cornmeal (I prefer the latter). Scrape the dough out of the bowl and place onto the surface area. Fold it over once, forming into a rounded ball.
  • Prepare for the second rise: Place a tea towel or other thin cloth on your work area. Dust with additional cornmeal. Gently place the dough ball onto the cloth and cover loosely. Let rise until doubled in size, 1-2 additional hours.
  • Preheat the oven to 475 F (246 C). Place the dutch oven with the lid in the oven so it also heats up at the same time (you want it to be super hot when you put the dough in).
  • When the oven is fully heated, remove the dutch oven (with oven mitts or a towel!!). Remove the lid, quickly place the dough inside and recover. The faster you work the more heat will stay inside.
  • Bake for 30 mintues with the lid on. Remove the lid and bake for another 15-30 minutes until the bread is a deep brown color (or sooner if you like it not as done).
  • Let cool for an hour before slicing (the hardest part!).
  • The bread stores well at room temperature for 2-4 days. I cover mine with a tea towel - a bread box would work as well. Slice any unused portions and freezer for later if needed - it reheats beautifully! Also great for French toast.

Notes

*I've used a combination of all-purpose, whole wheat, oat and other flours and they all seem to turn out well!! The less all-purpose you use, the more dense it can get but still delicious.
**If you start this in the morning first thing, you can bake it that night. It will have to cool, but you'll have a fresh loaf the next morning for breakfast!