Cranberry walnut bread

No special equipment is needed. As I will cover in the next paragraph, you won't need anything except a Dutch oven (read the cooking tips section to know how to make this bread without it), parchment paper, a kitchen towel, plastic wrap, and a large mixing bowl (preferably metal).

No-knead bread. This easy bread recipe is all about the natural process of gluten development. The yeast will feed on sugars in the flour and release carbon dioxide that will expand inside our dough. This gas will basically massage the dough inside, creating all those gluten bonds. So, you don't need to have a stand mixer or to knead the dough by hand, which usually takes at least 10 minutes. All you need is a little bit of patience.

You can experiment with different flavors. You can add orange zest, dried fruits, and other nuts and seeds to make this bread fit your taste buds.

Interested in more bread recipes? You might enjoy these: Challah bread, Sandwich bread, or Japanese milk bread.

Flour - I use bread flour for a chewy texture and better volume, but you can replace it with all-purpose flour for a softer, fluffier texture. It's also possible to use whole wheat flour if you want a darker bread option.

Yeast - I use instant yeast, but you can replace it with active dry yeast or fresh yeast. To learn how to do this correctly, read the 'Types of Yeast and How to Use Them in Baking' article.

Salt - We need salt to improve the flavor of our no-knead cranberry walnut bread. 

Water - Water should be lukewarm and not hot, or your yeast will die. If you aren’t sure about the temperature, it's better to use cold water. The proofing time will be longer, but at least the recipe will work.

Walnuts and cranberries - Use dried cranberries and roughly chopped walnuts. 

Use a digital kitchen scale to weigh your ingredients. Baking is a science and should be treated as such, especially if we’re talking about bread baking. So, don't measure your ingredients using cups. 

You can bake this bread without a Dutch oven. Heat a baking tray and a metal bowl in the oven. The bowl should be big enough to cover your bread. When the bread is ready to bake, transfer it with parchment paper to on top of the hot tray and cover it with the bowl. Bake for 30 minutes like that. Then, remove the bowl and bake until golden brown.

Don't work the dough too much when shaping it. You will deflate it too much and the bread will come out dense.

Oil your hands. This bread dough is very sticky. It's going to be easier to handle if you apply a little bit of oil to your palms.

Be careful when handling your Dutch oven. It's going to be so hot that you might want to use extra-thick oven mittens or take an extra towel.

1. In a large bowl, combine all pre-fermented dough ingredients. Cover with plastic wrap and place in a warm place for 1-2 hours to ferment, or until bubbly and it has a strong yeasty smell.
2. Then, add the rest of the flour, salt, and the rest of water. Mix until no dry ingredients are left.
3. Add the walnuts and cranberries and mix to fold them into the dough. Cover with plastic wrap and leave to proof for 2-3 hours in a warm place.

1. Remove onto a floured surface and oil your hand with olive oil. Shape the dough into a ball by bringing all sides inwards to the middle and pinching them together. Then, flip it so the seam side is down and rotate it a couple of times to create a more even, round shape. 
2. Lift the dough carefully and place it on a piece of parchment paper. Then, lift the paper with the dough and place it in the bowl. Cover with a kitchen towel and let it proof for 1 hour or until doubled in volume.

1. Place your Dutch oven into the oven with the lid on, then preheat to 450F (230C).
2. Remove the hot Dutch oven from the oven and transfer your bread (with the parchment paper) into it. Close the lid and bake for 30 minutes.
3. Remove the lid and bake for an additional 10-12 minutes or until the crust has turned a deep golden brown color.
4. Remove the bread onto a cooling rack. Serve your cranberry walnut bread slightly warm.

Add some sweetness - You can add 1 tablespoon of sugar or honey to the pre-fermented dough. This is by no means sweet bread, but just a little bit of sweetness never hurt. 

Orange zest - Add orange zest or one medium orange together with cranberries and walnuts. These flavors go so well together.

Other nuts and seeds - Pepitas, hazelnuts, sesame seeds as a topping - there're tons of variations to choose from. However, if you add some seed on top of the bread, make sure to keep an eye on it when you bake your loaf without the lid on. Don't burn your toppings!