Cranberry Raisin Walnut Cinnamon Artisan Bread
This easy no-knead loaf combines warm cinnamon, chewy dried fruit, and crunchy walnuts for a delightful snack or breakfast.
Ingredients
Bread Ingredients
- 3 cups all-purpose flour
- 1 teaspoon salt
- 1/2 teaspoon instant yeast
- 1 1/2 cups warm water Use room-temperature water to help yeast work.
- 1/2 cup dried cranberries
- 1/2 cup raisins
- 1/2 cup chopped walnuts Can be swapped for pecans or almonds.
- 1 tablespoon cinnamon Adjust to taste.
Instructions
Preparation
- In a large bowl, mix flour, salt, yeast, and cinnamon together. Stir in warm water until a shaggy dough forms.
- Fold in cranberries, raisins, and walnuts.
- Cover the bowl with plastic wrap and let it sit at room temperature for 12 to 18 hours.
Baking
- Preheat the oven to 450°F (230°C) and place a Dutch oven inside to heat.
- Once heated, carefully remove the Dutch oven, transfer the dough onto a floured surface, and shape it gently.
- Place the dough in the preheated Dutch oven, cover with the lid, and bake for 30 minutes.
- Remove the lid and bake for an additional 15 minutes or until golden brown.
- Let the bread cool before slicing.
Notes
Store at room temperature in a bread box or wrapped in cloth for 2–3 days. For longer storage, slice and freeze in a sealed bag for up to 3 months.