Cranberry Orange Bread
This is an easy, flavorful cranberry orange bread recipe (with optional walnuts) for beginners to make at home. It also happens to make a delicious breakfast bread. I also suggest you try making this bread around the holidays as oranges are freshest and at their best at that time of year. However, once you try it, you may want to make it all year round! It’s just that good.
WHAT DOES THE NO KNEAD BREAD PROCESS ENTAIL?
The no knead process is a hand-mix method of developing bread dough which uses time to develop gluten. Oppositely, gluten in enriched sweet dough, for instance, is developed through the use of an electric mixer. The quicker development means that an enriched sweet dough only needs about 1-2 hours to proof, where a no knead dough may need 3-4 hours or more.
In the no knead process, time also serves to develop flavor in the final dough. Just as when you are making soup, time allows the flavors to meld and mature. The same in bread dough. The time in the no-knead process allows flavor to develop in an otherwise fairly simple bread dough with flour, water, salt and yeast.
The no-knead process in short: (to learn more about bread baking, visit 12 Steps of Bread Baking):
- Scale your ingredients.
- Mix your flours and water.
- Autolyze (a period of time that allows the flour to hydrate after adding water and before adding salt/yeast).
- Add salt/yeast and mix in to the dough.
- Add other ingredients, mix as directed.
- Fold dough 3-4 times, as directed (see gallery photos below)
- Allow to bulk proof.
- Shape.
- Final proof.
- Bake.
- Cool.
- Enjoy!
IS CRANBERRY ORANGE WALNUT BREAD SIMPLE TO MAKE?
YES! This is a very simple bread to make. Why do I think it is simple and appropriate for beginners? Well, first, because you hand-mix the dough in one bowl. No electric mixer or special equipment is required in this process. So, it can be done even in the simplest of kitchens. Second, the hand-mix method means that you can fit this flexible process into your schedule. Below, I recommend some rest times in-between the autolyze step, the folds, and the proof times. However, these can be flexible.
Choose the Best Cranberries for this Cranberry Bread Recipe
I always bake with Ocean Spray cranberries as I think they are the plumpest, sweetest and freshest dried cranberries. I have tried other brands but have not yet found one comparable with Ocean Spray cranberries. Plus, I remember a school visit many, many years ago to the Ocean Spray cranberry bogs in Massachusetts, it was fascinating! They are simply the best (both fresh and dried). In this cranberry bread recipe, I highly suggest you use top quality ingredients – that means Ocean Spray cranberries, organic bread flour, and organic oranges. All of these can be purchased online or at your local store (in the USA). If you are a reader from Europe – check out my flour discussion here.
zest for cranberry orange bread
I recommend using organic oranges (and organic fruit in general) in any recipe that calls for zest. The reason for this is because non-organic oranges may have pesticide residue and/or be treated with a wax coating to inhibit decay. If using an organic orange, simply rinse in warm water and wipe the skin of the orange thoroughly before zesting. If using a non-organic orange, boil a pan of water, and soak the orange in the boiling water for 30 seconds each side. Then, remove from the water and allow to cool, wipe off thoroughly before zesting. By doing this you will dissolve the majority of the chemical/wax residue.
SHARING IS CARING
Thanks for visiting today and for trying out this awesome Cranberry Orange Bread recipe! Why not bake two and then you can share one with a friend, helping me achieve my vision of Great Bread for All! While we’re on sharing, please share this recipe with your friend son social media and tag @christinasbreadbakes or pin it to Pinterest board and follow me there for more great recipes. Happy baking, Bread Bakers!
Cranberry-Orange-Walnut No Knead Bread
Equipment
- Digital Metric Scale
- Large Bowl to Mix Dough with lid or something to cover it with (i.e. plastic wrap)
- Banneton optional
- Dutch Oven optional
Ingredients
- 150 grams Whole Wheat Flour
- 225 grams Bread Flour
- 30 grams Brown Sugar 2 T
- 1 tsp Ground Cinnamon (optional)
- 1/2 tsp Instant Yeast
- 9 grams Sea Salt (fine)
- 1 T Orange Zest from half an orange
- 2 T Orange Juice squeezed from half an orange
- 300 grams Warm Water 100-110 F
- 50 grams Dried Cranberries
- 40 grams Walnuts – optional chopped into small pieces
Instructions
Scaling Ingredients
- Weigh all ingredients using a digital metric scale and set aside.
Mixing
- In a large bowl thoroughly mix dry ingredients together [whole wheat flour, bread flour, brown sugar, orange zest, and ground cinnamon (if using)].
- Add orange juice and warm water to the bowl.
- Mix with a danish dough hook or by hand until no dry ingredients remain. Cover and set aside for 30 minutes to autolyze the flours (hydration).
- Sprinkle the salt and the yeast on top of the autolyzed dough.
- Mix in the salt and yeast by pulling dough from the outside and laying over the center.
- Turn bowl and repeat until the salt and yeast are enclosed.
- Next, cut through the dough with fingers to distribute the salt and yeast.
- Fold again by pulling on the outside of the dough and laying it over the center. Flip dough over so folds are on the bottom. Rest 10 minutes.
- Sprinkle cranberries and walnuts and fold dough again by pulling from the outside and laying it over the cranberries and walnuts. Repeat. Flip dough over so folds are on the bottom. Rest 30 minutes.
- Repeat this fold process two more times. Rest a minimum of 20 minutes in between folds. Folds are somewhat flexible and can be performed up to one hour apart. Always leave dough with folds on the bottom, this allows the dough to begin to expand but holds in the CO2 as it rises.
Bulk Fermentation (first rise)
- Once folds are completed, allow dough to double in a warm place (this may take 1 to 1½ hours depending on the temperature).Hint: Yeast grows faster when it is warm, therefore, bread will double quicker in warmer temperatures.
Folding (sometimes called punching)
- Once dough has doubled, dump the dough onto a flat work surface and gently deflate the dough.
Dividing
- This bread recipe makes one large loaf of bread. If you prefer two loaves, divide the dough equally at this step using the digital scale.
Pre-Shaping
- Gently shape the dough into a boule(s) by pulling the sides to the center and squeezing them together. Do not flatten the dough or push down on it. Hint: Being too rough with your dough here will knock out all the air bubbles, so be gentle!
- Flip dough over so the pinched side of the dough is facing down.
Bench Proofing or Resting
- Allow dough to rest for 5-10 minutes.
- Repeat pre-shaping step with second piece of dough (if making two loaves).
Make-up and Panning
- After a rest, turn and drag the round dough ball towards you to tighten it up.
- Place the shaped dough into a floured banneton (or small bowl). Cover with plastic wrap or a damp kitchen towel to rest.Hint: Sprinkling the banneton or bowl with rice flour prevents the dough from sticking.
Proofing (second rise)
- Proof dough ball until it has doubled. This step should take approximately 45 minutes.
- If using a Dutch oven, place it in the oven to preheat. Set oven to 450°F/230°C. If you do not have a Dutch oven, place a metal pan filled with water on the lower shelf of your oven during preheating. Place second rack in the center.
Baking
- Once dough ball has doubled and oven is preheated, carefully remove Dutch oven (it will be hot!). Remove lid. Gently dump dough upside down into the Dutch oven. Replace the lid.Hint: If not using a Dutch oven, gently dump dough onto a parchment lined baking sheet.
- Place Dutch oven (or baking sheet) into the preheated oven. Bake for 20 minutes. Remove the lid from the Dutch oven and bake for 5 minutes longer or until a deep golden brown. If not using a Dutch oven, simply rotate the pan and bake for 5 minutes longer, or as needed.
- Remove from oven.
Cooling
- Remove bread and cool on a wire rack for 20-30 minutes before cutting. Hint: Bread is still setting at this stage, allow it to cool before slicing.
Storing
- Cool bread completely before wrapping bread in a plastic bag for storage. Store at room temperature for 2-3 days. Alternately, slice the bread, bag it, and freeze it, remove as many slices as needed and thaw at room temperature. Or, heat in a toaster.
can the dough be refrigerated overnight for its second proof?
Hello Andrea – Absolutely! You can always place your bread dough in the refrigerator for the bulk fermentation period or for the second proof. This is called “retarding” and is used by bakers to control the fermentation process and to increase flavor in the final dough. Time = Flavor. Enjoy!!
Thank you so much!
I’m just starting tp mix ingredients & don’t see how much salt to use in your recipe. Can you let me know, so I can make your delicious bread?
Heather – Great catch! Thanks for leaving the comment, I have added 9g of sea salt to the recipe. I hope you love this bread as much as I do! Happy baking.
This bred is fantastic!
Thank you, Katie. I’m happy you enjoyed it.
I am a bread lover and this bread was a perfect choice for today. It was easy to make and fast. Thanks for sharing it.
Greta – Hello fellow bread lover! I’m glad you enjoyed this bread.
This loaf was delicious toasted and buttered. The instructions are very clear making it easy to make. And I particularly like the use of scales rather than cups as that is what I am used to 🙂
Hi Judith! Excellent that you use a kitchen scale, the best results are achieved that way. Happy baking!
This was delicious and turned out so well. The step-by-step pictures helped a lot!
Thanks, Heidi. I am glad the step-by-step pictures were helpful! If you’re new to bread baking, check out my 12 Steps to Perfect Bread post.
I love how healthy this bread is with the whole wheat flour and then cranberries and orange is such a great combination.
Tianna – Agreed. Homemade bread is the healthiest for you and your family because you can control all the ingredients and use organic flours, mix-ins, etc. Enjoy!
Thus cranberry orange walnut bread is insanely delicious! I will be making again asap!
Thanks, Katie, I am so glad you liked it!
Delicious bread! The flavour combination is so good! I love the no knead technique. It was new to me.
Camilla – Thanks for the feedback, and so happy you loved the no-knead technique. Happy baking!