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Cranberry walnut bread loaf with slices on a wooden board.
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No-Knead Vegan Cranberry Walnut Bread

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.
Prep Time20 minutes
Cook Time35 minutes
Rising Time12 hours
Total Time12 hours 55 minutes
Course: Side Dish
Cuisine: American
Diet: Vegan
Servings: 10
Calories: 244kcal
Author: Denise Perrault

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
US Customary - Metric

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

  1. 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).
  2. 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.
  3. Use unsweetened dried cranberries, preferably packed in apple juice rather than oil (yes, that's a thing).
  4. 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.
  5. 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.
  6. 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

Calories: 244kcal | Carbohydrates: 41g | Protein: 7g | Fat: 7g | Saturated Fat: 1g | Polyunsaturated Fat: 5g | Monounsaturated Fat: 1g | Sodium: 177mg | Potassium: 177mg | Fiber: 3g | Sugar: 10g | Vitamin A: 53IU | Vitamin C: 13mg | Calcium: 23mg | Iron: 1mg