Sweet and tender, studded with dried cranberries and walnuts, this Dutch Oven Cranberry Walnut Bread is one of the easiest ways to make homemade bread. No kneading, no proofing--just mix, rise, and bake! It is the perfect base for sandwiches, breakfast casseroles, or just to eat toasted.
In a large mixing bowl, mix together flour, yeast, salt, cranberries, and walnuts. Add in water and mix well with a wooden spoon.
Cover with plastic wrap or a clean kitchen towel and set in a draft-free spot to rise for 12-18 hours undisturbed.
After the proofing time has passed, turn the dough out onto parchment paper that has been sprinkled lightly with flour and quickly shape into a circle. It will be sticky, so you may want to flour your hands as well. And try to not overwork the dough--just a rustic circle is all you are going for. Let the dough rest, while the oven preheats.
Place the dutch oven fitted with its lid in the oven. Preheat to 450 degrees F. (Let the pan preheat in the oven.)
Once the pan is preheated, carefully remove it from the oven and then carefully place the prepared dough into the pan and cover with the lid. If using parchment paper that is safe up to 450 degrees F, you can simply pick up the parchment paper and place into the dutch oven. If you don't have parchment paper, just place the bread dough directly to the dutch oven. DO NOT USE wax paper or a silicone baking sheet.
Bake for 30 minutes covered. Remove the lid and bake for an additional 20 minutes.
Remove bread from dutch oven and let cool on a wire rack completely before slicing and serving.
Notes
Flour: Use all-purpose or whole white wheat flour. To measure the flour, scoop the flour out with a spoon and then place it in a measuring cup--this will ensure you don't use too much flour. Nuts: Feel free to omit the walnuts from this bread to make it nut-free or swap out walnuts for pecans if desired.Yeast: Be sure to use regular yeast, not quick-rise yeast, and be sure your yeast is not expired. Note on Bread Sticking: If your dutch oven pan is good-quality, you should have no issue with this dough sticking to the pan. However, some people have reported this issue. To prevent this from happening, use parchment paper, or be sure to dust your bread with flour before transferring the bread dough to the pan. I don't recommend greasing the pan, as the oil can burn at the high temperature the bread is baked at.sticking to the pan. However, some people have reported this issue. To prevent this from happening, use parchment paper, or be sure to dust your bread with flour before transferring the bread dough to the pan. I don't recommend greasing the pan, as the oil can burn at the high temperature the bread is baked at.Storage: Once fully cooled, store bread in a sealed container, or bag, at room temperature for up to 3 days. This bread can also be frozen for up to 1 month if wrapped in plastic wrap and then foil and then placed into a freezer-safe bag. Pan: Anywhere from a 3.5 to a 6-quart dutch oven with a lid will work to bake this bread. I use a 4.5 quart myself. Baking at a high altitude? Check out these adjustments that you may need to follow.