Description
Cranberry raisin walnut cinnamon artisan bread is a no-knead, rustic loaf filled with dried fruit, crunchy walnuts, and warm cinnamon. It’s chewy on the inside, crusty on the outside, and perfect for breakfast, snacking, or cozy fall baking.
Ingredients
- 3 cups all-purpose or bread flour
- 1 1/4 teaspoons salt
- 1/2 teaspoon instant yeast
- 1 1/2 teaspoons ground cinnamon
- 1/2 cup dried cranberries
- 1/2 cup raisins
- 1/2 cup chopped walnuts
- 1 1/2 cups warm water
- Optional: 1–2 tablespoons honey or maple syrup
Instructions
- In a large bowl, whisk together flour, salt, yeast, and cinnamon.
- Stir in cranberries, raisins, and walnuts.
- Add warm water (and optional honey/maple syrup) and mix until a shaggy dough forms. No kneading required.
- Cover bowl with plastic wrap or a damp towel and let rise at room temperature for 8–12 hours (overnight works well).
- Turn dough onto a floured surface and shape it into a round. Let rest for 30–60 minutes.
- Meanwhile, preheat oven to 450°F (230°C) with a Dutch oven inside.
- Carefully place the dough into the preheated pot, cover, and bake for 30 minutes.
- Remove the lid and bake for another 10–15 minutes, until crust is deep golden brown.
- Let cool completely on a wire rack before slicing.
Notes
- Swap in golden raisins, dried cherries, or different nuts like pecans or almonds.
- Add 1–2 tablespoons of honey or sugar for a sweeter loaf.
- Brush with melted butter right after baking for extra flavor and softness.
- No Dutch oven? Use a baking sheet and place a pan of water on the bottom rack to create steam.
- Check doneness with a thermometer—the internal temp should be about 200°F (93°C).
Nutrition
- Serving Size: 1 slice
- Calories: 180
- Sugar: 6g
- Sodium: 220mg
- Fat: 4g
- Saturated Fat: 0.5g
- Unsaturated Fat: 3g
- Trans Fat: 0g
- Carbohydrates: 33g
- Fiber: 2g
- Protein: 4g
- Cholesterol: 0mg
