1. Mix the Dough (the night before):
In a large bowl, mix the flour, salt, and yeast.
Stir in the walnuts and cranberries.
Add the water and stir until a shaggy, sticky dough forms.
Cover the bowl tightly with plastic wrap or a lid. Let it rest at room temperature (around 70°F / 21°C) for 12–18 hours. The dough will rise and become bubbly.

2. Shape and Rest:
Lightly flour a work surface. Scrape out the dough and gently form it into a ball (don’t knead).
Place on a piece of parchment paper, cover loosely with a towel, and let rest for 30–60 minutes.

3. Preheat Oven and Dutch Oven:
While the dough rests, preheat your oven to 450°F (230°C) with a Dutch oven or heavy pot (with lid) inside for at least 30 minutes.

4. Bake:
Carefully remove the hot Dutch oven. Use the parchment paper to lift and place the dough into the pot. Cover with lid.
Bake for 30 minutes covered. Then uncover and bake for 15–20 minutes more, until the crust is deep golden and sounds hollow when tapped.

5. Cool:
Lift the bread out and let cool on a wire rack for at least 30 minutes before slicing.

Use Room Temperature Water: Cold water slows the rise; hot water can kill the yeast.

Don’t Overmix the Dough: Light mixing preserves the texture.

Adjust for Humidity: Dough should be sticky, not soupy. Add water or flour as needed.

Let It Rise Long Enough: The long rise develops flavor and texture.

Bake with a Lid: A Dutch oven creates steam for a crisp crust.

Cool Before Slicing: Avoid cutting into warm bread for best texture and flavor.

Variations

Add Orange Zest: 1–2 tsp for a citrus twist.

Use Different Nuts: Try pecans, almonds, or hazelnuts.

Fresh/Frozen Cranberries: Toss with flour to prevent sinking.

Herb-Infused: Add rosemary or thyme for a savory option.

Sweeten It: Add 1 tbsp honey or maple syrup.

Cheesy Version: Mix in ½ cup shredded cheddar or Parmesan.

Spiced: Add 1 tsp cinnamon, nutmeg, or allspice.

Q&A

Q: Can I use active dry yeast instead of instant yeast?
A: Yes. Dissolve it in warm water before mixing. Rise time may be slightly longer.

Q: Can I make this bread without a Dutch oven?
A: Yes. Use a baking sheet with foil cover and place a pan of water in the oven to create steam. A pizza stone also helps.

Q: How do I store leftovers?
A: Keep in an airtight container at room temperature for up to 3 days. Freeze after cooling—slice before freezing for easy access.

Q: Can I use a bread machine?
A: Yes, on the dough setting. Let it rise afterward and follow the remaining steps manually.

Q: Can I double the recipe?
A: Yes, use a larger bowl. Rise time may increase slightly.

Estimated Nutrition (Per Slice – based on 8 servings)

(Note: Nutrition values are approximate and vary based on ingredients.)

Conclusion
No-Knead Cranberry Walnut Bread is an easy, flavorful recipe with minimal effort and maximum reward. With its sweet, nutty flavor and chewy texture, it’s ideal for any meal or snack. Whether paired with coffee, cheese, or eaten on its own, this bakery-style loaf will quickly become a staple in your kitchen.