No-Knead Cranberry Walnut Bread for Thanksgiving: Crusty and Easy

Thanksgiving is about five weeks away, and a loaf of bread that looks bakery-made but needs almost no work is a gift to any host. This no-knead cranberry walnut bread has a crackling crust, a chewy open crumb, tart bursts of cranberry and the toasty crunch of walnuts. You stir it in five minutes, let time do the work overnight, and bake it in a covered pot. It is also lovely sliced next to cheese, turkey leftovers or a bowl of soup.

Why no-knead works

A very wet dough left to rest for 12 to 18 hours develops gluten by itself, so you do not need to knead. The long rest also builds flavor. Baking inside a preheated covered Dutch oven traps steam, which keeps the crust thin and lets the loaf rise fully before the crust sets and browns.

Tips for the best loaf

• Use bread flour if you can. Its higher protein gives a chewier crumb, though all-purpose flour also works.
• Toast the walnuts for 6 to 8 minutes in the oven first. They taste deeper and stay crisp inside the crumb.
• Toss the fruit in flour. A spoonful of flour on the cranberries stops them from sinking and bleeding color.
• Use a very hot pot. Preheat the Dutch oven for a full 30 minutes. Lower the dough in on its parchment to avoid burns.
• Wait before slicing. Cooling for at least an hour finishes the cooking inside the loaf and gives clean slices.

Variations

• Swap walnuts for pecans or pistachios.
• Use chopped dried apricots or raisins instead of cranberries.
• Add a tablespoon of orange zest or a teaspoon of chopped rosemary.
• For a softer, sweeter loaf, stir in two tablespoons of honey with the water.

Serving ideas for the Thanksgiving table

Slice it thin and serve with whipped butter and a little cranberry sauce, or toast it for a cheese board with brie, sharp cheddar and sliced pears. The next morning it makes excellent toast and turkey sandwiches, and cubed leftovers can be turned into stuffing. Wrapped in paper and tied with twine, a small loaf also makes a lovely hostess gift.

Make-ahead and storage

The dough can rest in the fridge for up to 24 hours, which is handy on a busy week. Bake the loaf a day ahead and keep it at room temperature in a paper bag or cut side down on a board for up to two days. For longer storage, slice it, freeze the slices for up to three months and toast them straight from the freezer. Refresh a day-old loaf in a 175°C (350°F) oven for 8 to 10 minutes.

Note: this bread contains tree nuts and wheat. Please label it clearly if you are serving guests with allergies.