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In a large bowl, combine the water and yeast. Stir well and let it sit for about 5 minutes until the yeast activates and becomes frothy.
Add the flour and salt to the bowl. Stir with a wooden spoon until all the flour is hydrated, and the dough begins to come together.
Mix in the walnuts and cranberries. The dough will be sticky, which is normal for no-knead bread.
Cover the bowl with a damp cloth and let it sit at room temperature for 12-18 hours, or until the dough has doubled in size.
After resting, gently fold the dough onto a floured surface to shape it into a round loaf. Place the dough into a preheated Dutch oven or a similar oven-safe pot.
Cover the pot with its lid and bake at 220°C (430°F) for 30 minutes. After 30 minutes, remove the lid and bake for an additional 15-20 minutes until the crust is golden brown.
Let the bread cool completely before slicing.
Serving and storage tips:
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