No-Knead Cranberry Walnut Bread

 

This is the absolute best Cranberry Walnut Bread I've ever made! It's brimming with dried cranberries and chunks of walnuts. The dark, mahogany crust makes this bread taste rich and professional. I'm stunned at how utterly delicious it is and hope you give it a try. I promise it tastes just like the bakery and it's not hard to make. 

Notes

• If using all-purpose flour less water than called for will be needed.
• Substitutions for flours are listed in the recipe. For best results, white whole wheat flour and bread flour are recommended. I’m not sponsored but I use  King Arthur.
• Refrigerating the dough has two purposes: it develops flavor and makes shaping easier.
• Dough will keep in refrigerator for up to 7 days. 
• The process to shape the dough described as "quarter turns" is how boules are made. See "Gather Up" shaping in King Arthur's description for help.

RECIPE

This recipe makes approximately a 1 lb loaf. Measurements for a 2 lb loaf are below the instructions.

1 1/2 cups lukewarm water (90-110 F)
1 1/2 tsps instant yeast (I use Red Star Platinum)
1 1/2 tsps Kosher Salt 
1/2 cup (60g) White Wheat Flour or Whole Wheat Flour
2 3/4 cups (330g) Bread Flour or All-Purpose Flour
3/4 cup (105g) low-sugar dried cranberries (or raisins)
3/4 cup (95g) coarsely chopped walnuts
1 tbs maple syrup at room temperature (or honey)

1. In a large bowl combine yeast, salt and flours. Add cranberries and walnuts. Stir.  Add maple syrup and slowly stir in the water using the back of a wooden spoon, scraping it occasionally. Add enough water so that you have a damp, thick and shaggy dough. Cover the bowl but slightly crack it to allow gases from the fermentation to escape. Allow to rise two hours. Refrigerate overnight. [After rising you can shape the dough and bake it off. Proceed to step 3, the preheating oven stage.] 
2. Next morning take your bread out and flour one side. Place the flour side down on a work surface lightly dusted with flour. Shape the boule by bringing 1 quarter edge of the bread to the center and hold it there. Then grab another quarter edge and pull to center, repeat until all 4  edges are in the center. Pinch and invert so the seam is down. Then, tighten the surface of the bread: with floured hands, scoot the bread 1 inch toward you with your hands. Give it a quarter turn and do the same thing until you've done this a total of 4 times. Place in a floured bowl, seam side up, cover and allow to come to room temperature for 2 hours. 
3. Once 1 1/2 hours has passed preheat oven to 450 and place an oven safe dutch oven in the center. I do not heat the lid. Once it's come to temperature, a total of 2 hours should've passed. Invert your bread on floured, oven safe parchment and place bread seam side down in the dutch oven. Cut a cross in center of bread using a knife or scissor. 
4. Cover and bake 15 minutes. Uncover and bake for 30-45 minutes. Do not worry about the browning. This loaf gets dark and should. It enhances flavor. The bread is done when it registers 205-209F. 
5. Allow to cool completely on a wire rack and enjoy!

2 lb loaf

3 cups lukewarm water (90-110 F)
1 tbs instant yeast (I use Red Star Platinum)
1 tbs tsps Kosher Salt 
1 cup (120g) White Wheat Flour or Whole Wheat Flour
5 1/2 cups (660g) Bread Flour or All-Purpose Flour
1 1/2 cups (210g) low-sugar dried cranberries (or raisins)
1 1/2 cups (190g) coarsely chopped walnuts
2 tbs maple syrup at room temperature (or honey)

1. Follow instructions above