Ingredients:
- 3 cups all-purpose flour
- 1½ teaspoons salt
- ½ teaspoon instant yeast
- 1 cup chopped walnuts
- 1 cup dried cranberries
- 1½ cups warm water
Instructions:
- Combine Dry Ingredients: In a large bowl, whisk together the flour, salt, and yeast.
- Add Walnuts and Cranberries: Stir in the chopped walnuts and dried cranberries.
- Add Water: Add the warm water to the dry ingredients. Use a wooden spoon or your hands to mix until just combined. The dough will be shaggy.
- First Rise: Cover the bowl with plastic wrap or a clean kitchen towel. Let the dough rise at room temperature for 12-18 hours. It should have bubbles and have increased in size.
- Shape the Dough: Lightly flour a work surface. Gently turn the dough out onto the floured surface. Shape the dough into a round or oblong loaf.
- Second Rise: Place the shaped dough on a piece of parchment paper. Cover loosely with plastic wrap or a clean kitchen towel. Let it rise for about 1-2 hours.
- Preheat Oven: Preheat your oven to 450°F (232°C) with a Dutch oven inside.
- Bake: Carefully remove the hot Dutch oven from the oven. Place the parchment paper with the dough into the Dutch oven. Cover with the lid. Bake for 30 minutes.
- Remove Lid: Remove the lid and bake for another 15-20 minutes, or until the crust is deeply golden brown and the internal temperature reaches 200-210°F (93-99°C).
- Cool: Carefully remove the bread from the Dutch oven and let it cool completely on a wire rack before slicing and serving.
