Cranberry-Orange-Walnut No Knead Bread
This is a delicious vegan bread made with cranberries, walnuts and fresh orange. Easy and delicious, this one is sure to be a breakfast favorite! Makes one large loaf or two small loaves of 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.