Description
A rustic no-knead artisan bread studded with cranberries, raisins, walnuts, and cinnamon. Perfect for a hearty breakfast or a snack.
Ingredients
Scale
- 3 cups (375g) all-purpose flour
- 1/2 teaspoon instant yeast
- 1 1/2 teaspoons salt
- 1 teaspoon ground cinnamon
- 1/2 cup dried cranberries
- 1/2 cup raisins
- 1/2 cup chopped walnuts
- 1 1/2 cups (355ml) water, at room temperature
Instructions
- In a large mixing bowl, whisk together the flour, yeast, salt, and cinnamon.
- Add the cranberries, raisins, and walnuts, and stir to combine.
- Add the water and stir with a wooden spoon until a shaggy dough forms. Do not knead.
- Cover the bowl with plastic wrap and let it rest at room temperature for 12-18 hours.
- When the dough has risen and is dotted with bubbles, transfer it to a lightly floured work surface and shape it into a ball, folding it over itself a few times.
- Place the dough on a piece of parchment paper, cover with a clean kitchen towel, and let it rest for 30 minutes. Meanwhile, preheat the oven to 450°F (230°C) with a covered Dutch oven inside.
- After the rest, use the parchment paper to carefully lift the dough into the hot Dutch oven. Cover with the lid and bake for 30 minutes.
- Remove the lid and bake for an additional 15-20 minutes, until the crust is deep golden brown.
- Carefully remove the bread from the pot and let it cool on a wire rack before slicing.
Notes
For a softer crust, let the bread cool completely in a sealed container or wrap it in a towel. Store in a bread box for up to 3 days.
Nutrition
- Calories: 220 kcal per serving
- Sugar: 12 g
- Fat: 6 g
- Carbohydrates: 40 g
- Protein: 5 g