No-Knead Rosemary Cranberry Bread

Prep Time: 10 minutes
Rise Time: 12–18 hours
Bake Time: 40–45 minutes
Servings: 10–12 slices

Ingredients

• 3 cups (375 g) all-purpose or bread flour
• 1½ tsp salt
• ½ tsp instant yeast
• 1½ cups warm water
• ¾ cup dried cranberries
• 1½ tbsp fresh rosemary, finely chopped
• ½ cup chopped walnuts or pecans, optional
• 1 tbsp honey, optional
• 1 tbsp olive oil, optional
• Extra flour for dusting

Instructions

1. In a large bowl, combine the flour, salt, instant yeast, and rosemary.
2. Add the dried cranberries and walnuts or pecans if using. Stir until evenly distributed.
3. Pour in the warm water and honey. Mix with a wooden spoon until a sticky, shaggy dough forms. No kneading is required.
4. Cover the bowl tightly with plastic wrap or a clean kitchen towel. Leave at room temperature for 12–18 hours. The dough should become bubbly and roughly double in size.
5. Lightly flour your work surface. Scrape the dough onto it and gently fold the edges toward the center several times to form a rough ball. Don’t knead it.
6. Place the dough on parchment paper, cover loosely, and allow it to rest for another 30–45 minutes.
7. Meanwhile, place a Dutch oven with its lid inside your oven and preheat to 450°F (230°C) for about 30 minutes.
8. Lightly dust the dough with flour. Using a sharp knife, make 1–2 shallow slashes across the top.
9. Carefully remove the hot Dutch oven. Using the parchment paper, lower the dough into the pot.
10. Cover and bake for 30 minutes.
11. Remove the lid and bake for another 10–15 minutes, until the bread has a deep golden-brown, crispy crust.
12. Transfer to a wire rack and let cool for at least 45–60 minutes before slicing.

Quick-Rise Option

If you don’t want to wait overnight, use 2¼ tsp instant yeast instead of ½ tsp. Let the dough rise for about 2 hours, shape it, rest another 30 minutes, and bake using the same method.

Tip: Fresh rosemary gives the best flavor. The combination of tart cranberries, rosemary, and optional walnuts makes this bread especially good with butter, cream cheese, baked Brie, or alongside soups.