This is a no knead and super Easy Dutch Oven Cranberry Walnut Bread. With a crispy crust and soft and moist interior full of cranberries and walnuts, it is a real crowd pleaser.
A delicious homemade no knead bread that looks and tastes like it came from a fancy bakery but actually takes very little effort. It is made with just 7 ingredients and requires only 10 minutes of prep time!
Here are some more breakfast recipes you might like:
Strawberry Quinoa Breakfast Bars
Healthy Salted Caramel Granola
Healthy Snicker Doodles (Vegan and Gluten-Free)
Chocolate, Banana and Hazelnut Chia Pudding
Healthy Strawberry crumble bars (Vegan and Gluten free)
I would love to hear from you! Let me know what you think by leaving a comment, rating, and tagging me at @thedeliciousplate in your picture on Instagram.
Happy cooking!
Easy Dutch Oven Cranberry Walnut Bread that looks and tastes like it came from a fancy bakery, but actually takes very little effort and only 7 ingredients!
- 1 ½ cups (340g) of warm water
- 450 g bread flour and more for dusting
- 2 ¼ teaspoon dry yeast
- 1 teaspoon salt
- 1 tablespoon sugar
- 100g (1 cup) chopped walnuts
- 1 cup cranberries
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In a mixing bowl, add the finger warm water, sugar and yeast. Let it sit for 10 minutes. Then stir in the flour, salt, walnuts and cranberries with a spoon. The dough will be loose and sticky. Cover with plastic wrap and let it rise for about an hour.
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After an hour, turn on your oven to 230 C (450F). Place a Dutch oven with the lid in the oven to heat for about 30 minutes.
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Scrape out the dough unto a well floured pice of parchment paper. The dough will still be sticky so sprinkle with flour so it wont stick to your fingers.
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Gently fold the outer edges of the dough to the center to form a ball. Flip it around and cover with a kitchen towel until the Duch oven in hot.
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Carefully take out the Dutch oven, it will be very hot!
Remove the lid and gently lift the bread with the parchment paper and place inside. Cover with the lid and bake for 30 minutes. Then remove the lid and bake for 10 more minutes.
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Let the bread cool down for about 30 minutes before you slice it. Best eaten fresh baked, but keeps for about 2 days. Slice and freeze the leftovers so you can enjoy for longer.
Enjoy!
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