Prep Time: 15 minutes
Resting Time: 12–18 hours
Bake Time: 45–50 minutes
Total Time: About 13–19 hours
Servings: 1 loaf
🛒 Ingredients
- 3 cups (375 g) all-purpose flour
- 1½ teaspoons salt
- 1 teaspoon instant yeast
- 1½ tablespoons fresh rosemary, finely chopped
- ¾ cup dried cranberries
- 1½ cups warm water
- 1 tablespoon honey or maple syrup
- 1 tablespoon olive oil
- Extra flour, for shaping
- Optional: ½ cup chopped walnuts or pecans
👩🍳 Step-by-Step Instructions
1. Mix the dry ingredients
In a large mixing bowl, whisk together the flour, salt, and instant yeast. Stir in the chopped rosemary and dried cranberries until evenly distributed.
2. Add the wet ingredients
Pour in the warm water, honey, and olive oil. Using a wooden spoon or spatula, mix until everything comes together into a shaggy, sticky dough. Don’t knead it—the dough should look rough and slightly messy.
3. Cover and let it rise
Cover the bowl tightly with plastic wrap or a clean kitchen towel. Let the dough sit at room temperature for 12–18 hours. Overnight works perfectly.
The dough should become noticeably puffy and have bubbles across the surface.
4. Shape the dough
Lightly flour your work surface. Turn the dough out onto it and sprinkle the top with a little flour.
Gently fold the dough over itself a few times, then shape it into a round loaf. Avoid overworking the dough.
5. Second rest
Place the dough on a piece of parchment paper and loosely cover it. Let it rest for about 30–45 minutes while the oven heats.
6. Preheat the Dutch oven
Place a Dutch oven with its lid inside your oven. Preheat to 450°F (230°C) for about 30 minutes.
The preheated Dutch oven is what gives the bread its beautiful crust.
7. Bake the bread
Carefully remove the hot Dutch oven. Using the parchment paper, lower the dough into the pot.
Optional: Use a sharp knife to make a shallow slash across the top of the dough.
Cover with the lid and bake for 30 minutes.
8. Finish uncovered
Remove the lid and continue baking for another 15–20 minutes, until the bread is deep golden brown and the crust looks crisp.
9. Cool completely
Carefully remove the loaf from the Dutch oven and place it on a wire rack. Let it cool for at least 1 hour before slicing.
This allows the inside to finish setting and keeps the slices from becoming gummy.
✨ Helpful Tips
- Don’t add too much flour: No-knead dough should be sticky and soft.
- Use fresh rosemary for the best aroma and flavor.
- If your cranberries are very dry, soak them in warm water for 5–10 minutes, then drain and pat dry.
- Add walnuts or pecans for a delicious crunchy texture.
- For a sweeter loaf, increase the honey to 2 tablespoons.
- Store at room temperature in a bread bag or airtight container for up to 3 days.
🍞 Serving Ideas
This bread is especially good served warm with salted butter, cream cheese, goat cheese, or honey. It also makes an amazing base for turkey and cheese sandwiches.
