No-Knead Rosemary Cranberry Bread 

Golden, crusty on the outside and soft on the inside, this no-knead rosemary cranberry bread combines sweet dried cranberries with fragrant rosemary for the perfect balance of savoury and sweet. It’s a cosy homemade loaf that pairs beautifully with soups, salads, breakfast spreads, or holiday dinners. The best part is that there’s no kneading required, making it simple enough for beginner bakers while still delivering bakery-style results.

Ingredients

• 3 cups all-purpose flour
• 1½ tsp salt
• 1 tsp instant yeast
• 1 tbsp fresh rosemary, chopped
• ¾ cup dried cranberries
• 1½ cups warm water
• 1 tbsp olive oil

Instructions

1. In a large mixing bowl, combine flour, salt, yeast, chopped rosemary, and dried cranberries.
2. Pour in warm water and olive oil. Stir until a shaggy dough forms. The dough will be sticky.
3. Cover the bowl with plastic wrap or a clean towel and let it rise at room temperature for 12–18 hours.
4. After rising, lightly flour a surface and gently shape the dough into a round loaf. Avoid kneading too much.
5. Place the dough on parchment paper and let it rest for 30 minutes while the oven preheats.
6. Preheat oven to 450°F (230°C). Place a Dutch oven or heavy oven-safe pot with a lid inside while heating.
7. Carefully place the dough into the hot pot using the parchment paper. Cover with lid and bake for 30 minutes.
8. Remove lid and bake another 10–15 minutes until the crust is deep golden brown.
9. Let cool before slicing and serving.

Description

This rustic artisan bread has a crispy crust and airy interior with bursts of chewy cranberries in every bite. Rosemary adds an earthy aroma that complements the slight sweetness of the fruit. The no-knead method allows the dough to develop flavour slowly while keeping preparation easy and stress-free. It’s ideal for cosy mornings with butter and honey or as an elegant addition to holiday meals.

Tips

• Use fresh rosemary for the best flavour and aroma.
• If the dough feels too wet, sprinkle in a little extra flour before shaping.
• Add chopped walnuts or pecans for extra texture.
• For a sweeter loaf, mix in 1 tablespoon of honey or maple syrup.
• Store bread wrapped at room temperature for up to 3 days.

Servings

Makes 1 loaf (about 8 slices).

Nutritional Information (Approx. Per Slice)

• Calories: 180
• Carbohydrates: 34 g
• Protein: 5 g
• Fat: 2 g
• Fiber: 2 g
• Sugar: 6 g

Health Benefits

• Rosemary Benefits: Rosemary contains antioxidants that may support memory and digestion.
• Energy Source: Bread provides carbohydrates for energy and daily activity.
• Fibre Content: Cranberries and flour contribute fibre that supports digestion.
• Lower Fat: This bread uses minimal oil compared to many enriched breads.
• Homemade Goodness: Free from unnecessary preservatives often found in store-bought loaves.

Recipe Notes

• Instant yeast works best, but active dry yeast may also be used after proofing in warm water.
• A Dutch oven helps create steam for a bakery-style crust.
• This bread tastes amazing toasted with cream cheese, butter, or soft cheeses.
• You can freeze slices individually for quick breakfasts or snacks later.

Q&A

Q: Can I use dried herbs instead of fresh rosemary?

Yes, use 1 teaspoon of dried rosemary if fresh is unavailable.

Q: Why does the dough need such a long rise?

The slow rise develops flavour and creates the airy artisan texture without kneading.

Q: Can I make this bread without a Dutch oven?

Yes, bake on a baking stone or tray with a pan of hot water in the oven for steam.

Q: Can I substitute whole wheat flour?

Yes, replace up to half of all-purpose flour with whole wheat flour for a heartier loaf.

Q: What pairs well with this bread?

It pairs wonderfully with soups, roasted vegetables, cheese boards, or holiday meals.