Cranberry Walnut Dutch Oven Bread
Cranberry Walnut Dutch Oven Bread is a simple yet impressive bread that combines the tartness of dried cranberries with the crunchy richness of walnuts. This bread is baked in a Dutch oven, which creates a crispy crust and soft, airy interior. It’s perfect for any occasion, from casual family meals to holiday gatherings. The mix of sweet cranberries and nutty walnuts makes each slice a delightful treat on its own or paired with butter, cheese, or your favorite spreads.
Equipment
- Dutch oven (1, 5–6 quart size)
- Mixing bowl (1, large)
- Measuring spoons (1 set)
- Measuring cups (1 set)
- Kitchen towel (1, clean)
- Parchment paper (1 sheet)
- Wire rack (1, for cooling)
- Small bowl (1, for proofing yeast)
Ingredients
- 3 ½ cups 440g bread flour
- 1 ½ tsp 8g salt
- 1 tbsp 12g sugar
- 1 ½ tsp 7g active dry yeast
- 1 ¼ cups 300ml warm water
- ½ cup 80g dried cranberries
- ½ cup 60g walnuts, chopped
- 1 tbsp 15g honey (optional)
- 1 tbsp 15g olive oil (optional)
Instructions
- Activate the yeast: In a small bowl, combine the warm water and sugar. Sprinkle the yeast over the surface, stir lightly, and let it sit for 5–10 minutes until it becomes bubbly and frothy.
- Mix the dough: In a large mixing bowl, combine the bread flour and salt. Add the activated yeast mixture to the flour and stir until the dough comes together. Add the honey and olive oil (if using) and mix well.
- Add cranberries and walnuts: Gently fold in the dried cranberries and chopped walnuts, making sure they’re evenly distributed throughout the dough.
- First rise: Cover the dough with a clean kitchen towel or plastic wrap. Let it rise in a warm place for 1–2 hours, or until it has doubled in size.
- Shape the dough: Punch down the dough to release the air. Transfer it to a floured surface, shape it into a round boule by folding the edges in and pinching the seams together. Tuck the dough under to form a tight ball.
- Second rise: Place the shaped dough on a piece of parchment paper, cover it with a towel, and let it rise for another 45 minutes to 1 hour.
- Preheat the Dutch oven: While the dough rises, preheat your oven to 450°F (230°C). Place your Dutch oven with the lid inside the oven to heat up for 30 minutes.
- Bake the bread: Once the dough has finished rising, carefully remove the hot Dutch oven from the oven. Using the parchment paper, transfer the dough into the pot.Cover with the lid and bake for 30 minutes. After 30 minutes, remove the lid and continue baking for another 15–20 minutes, or until the bread is golden-brown and sounds hollow when tapped on the bottom.
- Cool the bread: Remove the bread from the Dutch oven and let it cool on a wire rack for at least 30 minutes before slicing.
Notes
Recipe Notes
- Texture tips: If your dough is too sticky, add flour a little at a time, but be cautious not to add too much, as it can result in a denser loaf.
- Cranberry alternatives: If fresh cranberries are available, they can be used in place of dried cranberries, though it’s important to note that fresh cranberries have more moisture and may change the texture of the dough.
- Storage: This bread can be stored at room temperature, wrapped in parchment paper or a kitchen towel, for up to 3 days. For longer storage, freeze slices and reheat in a toaster or warm oven.
- Dutch oven alternatives: If you don’t have a Dutch oven, you can use an oven-safe pot with a lid or bake the bread on a baking sheet covered with foil to mimic the steam baking effect.