Cranberry Walnut Bread Recipe No Knead Cast Iron Cooked Recipe

Verified Recipe

Time: 1245 minutes



  1. bread flour
  2. dried cranberries
  3. walnuts
  4. cinnamon
  5. salt
  6. active dry yeast
  7. water
  8. cornmeal
  9. old fashioned oats


  1. combine all dry ingredients in large mixing bowl
  2. mix thoroughly
  3. add 1 1 / 2 cups water and stir with rubber spatula
  4. add remaining water as needed until you have a thoroughly mixed , wet , sticky mass of dough
  5. cover bowl with plastic wrap and let sit at room temperature , out of direct sunlight , for 12 to 18 hours
  6. after 12 to 18 hours have passed , your dough should be dotted with bubbles and more than doubled in size
  7. dust wooden cutting board with bread flour and , using your plastic dough scrapers , scrape dough loose from sides of bowl and turn out onto board in one piece
  8. dough will be loose and sticky , but do not add more flour
  9. dust top lightly with flour and cover with clean cotton or linen tea towel
  10. let dough rise for another 1 to 2 hours
  11. about 30 minutes before second rise is complete , place your cast-iron pot on rack positioned in lower third of oven
  12. heat oven to 475f
  13. once oven has reached 475 , remove pot using heavy-duty potholders
  14. sprinkle about 1 teaspoon coarse cornmeal evenly over bottom of pot
  15. uncover dough and , using two plastic dough scrapers , shape dough into a ball by folding it over onto itself a few times
  16. with scrapers , lift dough carefully and let it fall into preheated pot by slowly separating the scrapers
  17. dust top of dough with rolled oats
  18. cover pot and bake for 30 minutes
  19. after 30 minutes , remove cover from pot and continue baking for additional 15 minutes , or until loaf is browned , but not burned
  20. remove pot from oven
  21. with sturdy wooden or metal spatula , pry loaf from pot and transfer to cooling rack
  22. do not slice bread for minimum of 1 hour this cooling time completes the process and shouldnt be overlooked !

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