Crusty rustic no-knead vegan cranberry walnut bread is a simple recipe with a hands-off method for delicious homemade bread with subtle sweetness and a hint of orange.
I've wanted to make Dutch oven rustic bread for years. And because we are so faithful to our weekly loaf of no-knead whole wheat bread and I always have a fallback of homemade pita bread, I decided a flavor twist was in order. And honestly, we've been thoroughly enjoying the combination of the crispy crust, soft middle, sweet cranberries, and crunchy walnuts.
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Table of Contents
Why You'll Love This Recipe
- Unlike other cranberry walnut bread recipes, this one is vegan. It's dairy-free and made without added oil.
- A hands-free quick bread that lets the rise time do all the work - perfect for beginners or reluctant bakers.
- Get a variety of textures and flavors with every bite.
- Perfect for the holiday season and easy enough for any time of the year.
Ingredients and Substitutions
- Flour. I used a combination of strong wheat bread flour and whole wheat flour. You can substitute all-purpose flour for bread flour. If you don't use whole wheat, cut back the water by 2 tablespoons.
- Orange juice. I love the flavor of orange juice, but you can easily substitute it with plain warm water.
- Yeast. I recommend instant yeast (rapid-rise yeast) for bread and homemade pizza dough. Active dry yeast must be 'activated' by mixing with warm liquid. Instant yeast is already activated and is more shelf-stable and dependable.
- Dried cranberries. Use unsweetened cranberries, preferably packed in apple juice rather than oil. Yes, many dried cranberry brands use oil as a preservative. I learned that while buying ingredients for coconut date balls. It was a label-reading surprise.
Please see the recipe card at the bottom of this post for the complete list of ingredients, measurements, and instructions.
Recipe Variations
- For added spice, try ½ a teaspoon of cinnamon or a pinch of nutmeg.
- If you use a fresh orange for the juice, add a teaspoon of orange zest. Mix it with the dry ingredients.
Step-by-Step Instructions
Mix the dry ingredients, including the cranberries and walnuts) in a medium mixing bowl.
Heat the wet ingredients (orange juice, water, and maple syrup) in a saucepan until warm (90 F/35 C).
Add the wet ingredients to the dry and mix until you have a shaggy dough. Cover the bowl and let it rise for 12-18 hours).
Transfer the bread to a lightly floured surface and form a ball. Add it to a piece of parchment paper that will fit into the Dutch oven. Let rise for 30 minutes.
Preheat the oven and Dutch oven to 475F (246 C). Transfer the bread with parchment paper to the Dutch oven. Bake for 25 minutes, then lower the heat to 400 F (200 C), remove the lid and bake for 5-10 minutes until golden brown.
Remove the bread and cool on a wire rack for 20 minutes before slicing.
Pro Tips
- If you don't have a Dutch oven, use a large oven-proof pot with a lid. Or split the dough in half and make 2 smaller loaves.
- The secret to this bread is allowing for a long rise time - at least 12 hours. Any room temperature is fine. Just keep it from a cold draft. Put the bread dough in a warm place for the second rise.
- The bake times can vary depending on your exact oven temperature and the type of pan used. Don't be afraid to remove the lid and take a peek.
Denise's Tip
The bread is baked at a very high heat. Check the heat tolerance of your parchment paper. Use the recommended highest temperature if it's lower than 475 F (246 C). Trim the excess paper after adding the bread and parchment to the Dutch oven. This keeps it from burning and making a mess in the oven.
Serving Suggestions
Our favorite way to enjoy this delicious homemade bread is toasted with a smear of peanut butter, rivaled only by vegan cream cheese topped with date paste.
It's great as a sandwich bread with a dollop of oil-free chickpea hummus and veggies. And yep, I tried it with vegan tofu bacon, plant-based mayo, lettuce and tomato. Spectacular!
Frequently Asked Questions
Store bread in an airtight container or sealed plastic bag at room temperature for 3-4 days. We often slice the loaf, store half at room temperature and pop the remaining in the freezer to keep it fresh for toast.
Freeze cranberry bread by wrapping it in parchment paper, then adding it to a sealed plastic bag or freezer container. You can freeze and then thaw a whole loaf or slice it first, then remove individual slices and toast it.
Yes, you can freeze bread dough. Mix all the ingredients as directed, then wrap the shaggy dough in plastic wrap, add it to a sealed freezer bag, or wrap it in foil. Freeze for 3 months. Thaw, then let the dough rise for 12-18 hours in a warm place. Bake as directed.
I've not tried this recipe with fresh or frozen cranberries. I recommend adding an extra tablespoon of maple syrup if you try it, as fresh cranberries are pretty tart.
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👩🏻🍳 Recipe
No-Knead Vegan Cranberry Walnut Bread
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Ingredients
- 2 cups bread flour - (262.5 grams total)
- 3 tablespoons bread flour
- 1 cup whole wheat flour - (152 grams) see note 1
- ¾ teaspoon instant yeast - (see note 2)
- ¾ teaspoon salt
- ¾ cup walnuts - chopped
- ¾ cup dried cranberries - (see note 3)
- 1 cup orange juice
- ½ cup water
- 2 tablespoons water
- 1 tablespoon maple syrup
Instructions
- Combine the flour, yeast, and salt in a large bowl. Add the walnuts and cranberries. Mix well.
- Add the orange juice, water, and maple syrup to a small saucepan. Heat on low for a few minutes until the mixture is warm to the touch (about 95 F/35 C). Do not simmer or boil it.
- Slowly add the wet ingredients to the flour mixture. Stir to combine until all the flour is moist. It will be a shaggy, sticky dough at this point.
- Cover the bowl with plastic wrap and let the dough rise at room temperature for 12-18 hours.
- Cut a piece of parchment paper that will fit into your Dutch oven or oven-proof pot with a lid. It should extend over the sides. Set aside.
- Turn the dough onto a lightly floured work surface, and, using lightly floured hands, form a ball with the dough. Place the dough in the center of the parchment paper and add it to a clean bowl. Cover with the same plastic wrap or a tea towel, and let it rise for 30 minutes.
- Place the empty Dutch oven with the lid on it into the oven. Preheat the oven to 475 F (246 C).
- Carefully remove the Dutch oven. Lower the parchment paper with the dough and put it into the Dutch oven. Add the lid and trim any excess parchment paper.
- Add the Dutch oven (lid on) in the center of the oven and bake for 25 minutes.
- Lower the heat to 400 F (200 C), remove the lid, and continue baking the bread for 5-10 minutes until the top is brown and the bread is crusty and firm. Test for doneness by tapping the top of the bread. It should sound 'hollow'. If you check with an instant-read thermometer, the center should be about 190 F/90 C.
- Transfer the bread to a wire rack and cool for 20 minutes before slicing.
Notes
- I used a combination of white bread flour (strong wheat flour) and whole wheat flour. If you add more whole wheat flour, add 2-3 tablespoons of water for every extra cup of whole wheat flour. (the dough should be shaggy).
- I recommend instant yeast because it's shelf-stable and doesn't need to be 'activated.' If you use active dry yeast, add it to the warm orange juice to activate it. The yeast should bubble, indicating that it's active.
- Use unsweetened dried cranberries, preferably packed in apple juice rather than oil (yes, that's a thing).
- Use a 5 to 6-quart Dutch oven or a large, oven-proof pot with a lid. You can also separate the dough into 2 smaller loaves to accommodate a deep baking dish.
- Check the heat tolerance of your parchment paper. If it's lower than the recommended baking temperature for this recipe, use the recommended baking temperature for the paper and add a few extra minutes of baking time if necessary.
- Store cranberry walnut bread in an airtight container or bag at room temperature for 3-4 days, longer in the refrigerator, or freeze for 3 months.
Nutrition
Nutritional information is an estimation only.
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