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Rustic Cranberry, Raisin, and Nut No-Knead Bread Recipe

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★★★★★

4.5 from 130 reviews

This easy weeknight bread recipe features a delightful mix of dried cranberries, golden raisins, and nuts, enhanced with orange zest and juice for a fruity twist. The dough requires a long, gentle fermentation for depth of flavor and a wonderfully chewy texture. Baked in a Dutch oven, this rustic loaf develops a crispy golden crust and tender crumb, perfect for sandwiches or enjoying with butter.

Ingredients

Scale

Fruits and Nuts

  • 1 cup dried cranberries (4 1/2 oz or 130g)
  • ¾ cup golden raisins (4 oz or 100g)
  • ½ cup chopped pecans or walnuts (50g)

Wet Ingredients

  • Zest and juice from 1 orange
  • Tepid water (amount adjusted in recipe)

Dry Ingredients

  • 3 ⅓ cups all-purpose flour, or bread flour (445g)
  • 1 ½ teaspoons salt
  • ½ teaspoon instant or rapid-rise yeast

Instructions

  1. Soften the Fruits: Combine dried cranberries, golden raisins, and orange juice in a small bowl. Cover and microwave until steaming, about 1 minute. Let sit for 15 minutes to soften. Drain the fruits, reserving the soaking liquid, and add enough tepid water to the liquid to measure 1 ½ cups.
  2. Mix Dry Ingredients: In a large bowl, whisk together flour and salt. Add yeast, orange zest, softened cranberries, raisins, and chopped nuts. Stir to combine everything evenly.
  3. Add Liquids and Form Dough: Pour the 1 ½ cups of fruit-infused water into the bowl and mix with a firm spatula or wooden spoon until all flour is incorporated and a sticky dough forms.
  4. First Fermentation: Cover the bowl with plastic wrap, and leave it at room temperature (about 70°F) for 12 to 20 hours until the dough is well risen and bubbly on the surface.
  5. Prepare for Shaping: Cut a 12 by 12 inch piece of parchment paper and lightly coat it with vegetable cooking spray. Flour a clean work surface and sprinkle more flour on top of the dough.
  6. Shape the Dough: Gently stretch the dough upward and fold it over a few times without overworking. Shape it into a ball by pulling edges toward the middle, then place it seam side down onto the prepared parchment. Lightly spray the surface with cooking spray.
  7. Second Rise: Using the parchment corners, lift the dough into a large Dutch oven. Cover loosely with plastic wrap and let the dough rise in a warm place until doubled in size, about 2 hours. Test readiness by gently pressing the dough; a slight indentation should remain.
  8. Prepare to Bake: Remove plastic wrap and adjust oven rack to middle position. Dust the dough lightly with flour and cut a 6-inch long, ½-inch deep slit along the top with a sharp knife.
  9. Bake the Bread: Place the lid on the Dutch oven and put it into a cold oven. Heat the oven to 450°F and bake the bread for 30 minutes. Then remove the lid and bake an additional 25 to 35 minutes until deep golden brown and an instant-read thermometer reads 205° to 210°F. Tent with foil if it browns too quickly.
  10. Cool the Bread: Remove the bread from the Dutch oven and transfer to a wire rack. Let the loaf cool completely before slicing to finish setting the crumb.

Notes

  • Using bread flour instead of all-purpose flour will yield a chewier texture.
  • Long fermentation time at room temperature develops great flavor and texture.
  • Adjust water as needed since flour absorption varies.
  • The Dutch oven creates a steamy environment for a crispy crust.
  • Ensure the dough is well risen before baking for best results.
  • Use an instant-read thermometer to check doneness accurately.

Keywords: weeknight bread, cranberry bread, raisin bread, nut bread, Dutch oven bread, easy bread recipe, fruit and nut loaf

Find it online: https://tastemadebyclara.com/rustic-cranberry-raisin-and-nut-no-knead-bread-recipe/