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 and set in draft free spot to sit for 12-18 hours undisturbed.
After the proofing time has past, turn the dough out onto parchment paper that has been sprinkled 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.
Once the pan is preheated, carefully remove from the oven and then carefully place the prepared dough into the pan and cover with the lid. If using parchment paper, 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 wire rack for 10-15 minutes before serving.
When measuring out the flour, scoop the flour out with a spoon and then place in measuring cup--this will ensure you don't use too much flour.
Feel free to omit the walnuts from this bread to make it nut free or swap out walnuts for pecans if desired.
Be sure to use regular yeast, not quick rise yeast and be sure your yeast is not expired.
Allow bread to cool for 30 minutes before slicing.
Once fully cooled, store bread in sealed container, or bag, at room temperature for up to 3 days. This bread can also be frozen for up to 1 month.
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.