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No-Knead Rosemary Cranberry Bread
This rustic No-Knead Rosemary Cranberry Bread from deesviral is crisp on the outside, soft and airy on the inside, and filled with the warm aroma of fresh rosemary and bursts of sweet cranberries. Made with simple pantry ingredients and almost no effort, it delivers true bakery-style results right from your home oven.
Recipe Details
- Author: deesviral
- Prep Time:
- Rise Time:
- Bake Time:
- Total Time:
- Yield: 1 rustic loaf
- Category: Bread
- Cuisine: European / Artisan Bread
- Keywords: no-knead bread, rosemary bread, cranberry bread, artisan bread, deesviral
Ingredients
- 3 cups (360 g) all-purpose flour
- 1¼ teaspoons salt
- ½ teaspoon instant yeast
- 1½ cups warm water
- ½ cup dried cranberries
- 1 tablespoon fresh rosemary, finely chopped
- Olive oil, for topping
- Flaky sea salt, for topping
Instructions
- In a large bowl, mix flour, salt, yeast, dried cranberries, and chopped rosemary.
- Add warm water and stir until a sticky dough forms.
- Cover the bowl and let the dough rise at room temperature for 12–18 hours.
- Preheat oven to 450°F (230°C) with a covered Dutch oven inside for 30 minutes.
- Transfer dough onto parchment paper. Drizzle lightly with olive oil and sprinkle with flaky sea salt.
- Carefully place dough (with parchment) into the hot Dutch oven. Cover and bake for 30 minutes.
- Remove lid and bake for an additional 10–15 minutes until deeply golden.
- Remove bread and let cool before slicing.
Tips & Variations
- Swap cranberries for dried cherries or raisins if desired.
- Add chopped walnuts for extra texture.
- For deeper flavor, refrigerate the dough during the final 2 hours of rising.
Why This Recipe Works
The long fermentation develops deep flavor and airy texture without kneading. Baking in a covered Dutch oven traps steam, creating a crisp crust while keeping the interior tender. The balance of rosemary and cranberries adds both savory aroma and subtle sweetness, making this loaf truly special.
