Here’s a rustic, no-knead Rosemary Cranberry Bread — chewy inside, crisp crust, and beautifully balanced between savory and sweet 🌿🍞
Perfect for holidays, cheese boards, or breakfast toast.
🍞 No-Knead Rosemary Cranberry Bread
Makes: 1 round loaf
Prep: 10 minutes | Rest: 12–18 hours | Bake: 40–45 minutes
Ingredients
- 3 cups all-purpose flour
- 1½ tsp salt
- ½ tsp instant or active dry yeast
- 1 cup dried cranberries
- 1½ tbsp fresh rosemary, finely chopped
- 1½ cups warm water (about 105–110°F / 40–43°C)
- Optional: 1 tbsp honey (for subtle sweetness)
Instructions
- Mix dough
In a large bowl, stir together flour, salt, yeast, cranberries, and rosemary.
Add warm water (and honey if using). Stir until shaggy and sticky — no kneading. - Long rise
Cover bowl with plastic wrap or a towel.
Let sit at room temperature 12–18 hours, until bubbly and doubled. - Shape dough
Turn dough onto a floured surface.
Fold edges over itself a few times. Shape into a loose ball. - Second rest
Place dough on parchment paper.
Cover and rest 30–45 minutes. - Bake
- Preheat oven to 450°F (230°C)
- Place a Dutch oven (with lid) inside to heat for 30 minutes
- Transfer dough (with parchment) into hot pot
- Cover and bake 30 minutes
- Remove lid and bake 10–15 minutes more until deeply golden
- Cool
Let cool at least 1 hour before slicing.
Why This Bread Works
✔ No kneading required
✔ Long fermentation = deep flavor
✔ Rosemary adds savory aroma
✔ Cranberries bring gentle sweetness
Serving Ideas
- With butter or honey butter
- Alongside roasted turkey or chicken
- With brie, goat cheese, or sharp cheddar
- Toasted with cream cheese
Variations
- Add ½ cup chopped walnuts or pecans
- Swap cranberries for cherries or raisins
- Use orange zest for a festive twist
- Replace half the flour with whole wheat
If you want, I can also share:
- A no-Dutch-oven version
- A faster 4-hour method
- Or a savory-only rosemary olive bread
Just tell me 😊
