This Cranberry Orange No Knead Bread tastes amazing, is super simple to make, and is a wonderful combination of artisan bread texture and cranberry sweetness. A touch of orange zest and honey round out the flavors beautifully.
If you love a good artisan loaf, but don’t have the time for kneading, multiple rises, and being tied to the kitchen, this loaf is perfect. The basic recipe can be found here: Simple Homemade Bread (bake in a Dutch oven for the artisan style loaf). Add in some dried cranberries, orange zest, and honey, and you’ve got a beautiful loaf ready for Christmas breakfast, your neighbor’s holiday party, or the best turkey melt you’ve ever had!
Ingredients
- Warm Water
- Yeast – I always have Active Yeast on hand, but you could use Instant Yeast as well.
- Salt (I recommend Redmond’s Real Salt)
- Flour – all-purpose works great. I often mix in some freshly ground whole wheat.
- Dried Cranberries
- Honey
- Orange Zest
- Optional: Pecans or Walnuts
Process: Cranberry Orange No Knead Bread
Mix warm water and yeast in a bowl. If using active yeast, let this sit for a few minutes. Not necessary, but it helps activate the yeast and give the rising a boost.
Stir in salt, flour, honey, and orange zest. Dough is very sticky and wet. Fold in cranberries (and nuts if using).
Cover and let rise for 8-12 hours. No exact science with this recipe. It should be about double, with a good amount of bubbles.
Preheat oven to 450°. Place your Dutch oven in the oven to preheat as well.
Poke down the dough, and use either a bench scraper or wet hands to get it in a round-ish shape (It’s still super sticky!). You can also dump it onto a floured surface to loosely shape. Plop it onto parchment paper, optionally mark an X in the dough, lift the parchment into the heated Dutch oven, cover, and bake! Bake 15-20 minutes covered, then remove the lid and bake an additional 5-10 minutes, or until golden brown (a total of 25-30 minutes in most ovens).
Let it sit on a cooling rack as long as possible before cutting. So hard, I know. I’m definitely guilty of cutting in the first 10 minutes. An hour will give you a better texture, if you’ve got the time and patience.
Cut and enjoy your cranberry orange bread!
Have a blessed and sunshiny day!
Cranberry Orange No Knead Bread
This Cranberry Orange No Knead Bread tastes amazing, is super simple to make, and is a wonderful combination of artisan bread texture and cranberry sweetness. A touch of orange zest and honey round out the flavors beautifully.
Ingredients
- 1 1/2 cups warm water
- 1/2 teaspoon yeast
- 1 1/2 teaspoons salt
- 3 cups flour
- 3/4 cup dried cranberries
- 1 Tablespoon honey
- 1 Tablespoon orange zest
Instructions
- If using active yeast, combine yeast with warm water for about 5 minutes. If using instant yeast, add yeast and water to remaining ingredients.
- Combine salt, flour, cranberries, honey, and orange zest. Mix in water and yeast. This is a very sticky dough, and no kneading is required.
- Cover and rise 8-12 hours.
- Preheat oven to 450°. Place Dutch oven inside to preheat.
- Poke/fold dough to reduce bubbles. Dough is still very sticky.
- Use a bench scraper, wet hands, or a floured surface to form the dough into a round-ish shape. Optionally mark an X in the dough.
- Plop the dough onto a piece of parchment paper. Lift the parchment into the pre-heated Dutch oven and cover.
- Bake 15-20 minutes, uncover, bake another 5-10 minutes, or until golden brown.
- Cool and enjoy!
Notes
- All-purpose flour works great. Exchange 1/2- 1 c whole wheat, or more (may need to modify water amount if adding more).
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