- 3 cups + 2 Tablespoons (390g) Fairhaven Mill All-Purpose Flour & Fairhaven Mill Organic 100% Whole Wheat Bread Flour (spooned & leveled), plus more for hands
- 2 teaspoons coarse sea salt
- 1/2 teaspoon Platinum Yeast from Red Star instant yeast
- 3/4 cup (95g) chopped nuts (I like walnuts or pecans)
- 3/4 cup (105g) dried cranberries*
- 1 Tablespoon (21g) honey
- 1 and 1/2 cups (360ml) warm water (about 95°F (35°C))
Directions
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Combine Ingredients
In a large mixing bowl, whisk together the first six ingredients (dry ingredients). Gradually pour in the warm water, stirring until everything is evenly mixed. The dough will be sticky—don’t worry, that’s exactly what you want! Avoid adding extra flour. Gently form the dough into a loose ball. Cover the bowl tightly with plastic wrap or foil. -
Let the Dough Rise
Leave the covered bowl at room temperature for 12–18 hours. During this time, the dough will expand significantly, sticking to the sides of the bowl and developing plenty of air bubbles. -
Shape the Dough
Turn the dough out onto a sheet of parchment paper that’s large enough to fit inside your baking pot and can withstand high heat. Place the parchment and dough into a smaller bowl to help maintain its shape. Use a sharp knife, bread lame, or kitchen scissors to carefully score an "X" on top. Cover loosely with plastic wrap or a clean towel and let the dough rest for 30 minutes. -
Preheat Oven and Dutch Oven
While the dough is resting, preheat your oven to 475°F (246°C). Put a Dutch oven or heavy-duty pot (with its lid) inside the oven to heat up for 30 minutes. This ensures the pot is thoroughly hot for baking. -
Bake the Bread
Remove the heated pot from the oven carefully. Lift the dough, parchment paper and all, and place it into the hot pot. Cover with the lid and bake for 25 minutes. -
Finish Baking
After 25 minutes, take off the lid and let the bread bake uncovered for an additional 8–10 minutes, until the crust turns a deep golden brown. To check if it’s done, tap the loaf gently—it should sound hollow. Alternatively, use an instant-read thermometer to ensure the center of the loaf reaches 195°F (90°C). -
Cool and Enjoy
Remove the bread from the pot and place it on a wire rack. Let it cool for at least 20 minutes before slicing. -
Storage Tips
Store any leftover bread in an airtight container or wrapped tightly at room temperature for up to one week.
This easy no-knead bread is a perfect addition to your Thanksgiving table or any cozy gathering!
Happy Baking!
- The Fairhaven Mill Team
