Rustic-No-Knead-Cranberry-Orange-Bread-Recipe

This RUSTIC NO-KNEAD CRANBERRY ORANGE BREAD delivers everything you could ever want in a homemade loaf: a thick, golden crust, a soft and chewy interior studded with sweet-tart cranberries, and a burst of bright orange flavor in every bite. And best of all, it’s truly no-fuss! With a quick stir and a long, lazy rise, you’ll be savoring bakery-style bread with almost no hands-on effort. This loaf is a real showstopper for breakfast, brunch, or simply served warm with a pat of butter alongside your evening tea.

Ingredients You’ll Need

Gathering your ingredients for RUSTIC NO-KNEAD CRANBERRY ORANGE BREAD is refreshingly straightforward, but each one plays a vital role in developing its signature flavor and airy texture. Don’t skip the zest and cranberries—they’re the heart and soul of this loaf’s personality.

• All Purpose Flour: The backbone of your bread, providing the structure for a perfect crumb.
• Active Dry Yeast (½ tsp.): Just a tiny bit works wonders for rise; a slow ferment means deep, complex flavor and a chewy texture.
• Salt (2 tsp.): Enhances every note—never skip it! It balances the sweetness of the cranberries and citrus beautifully.
• Water (1½ cups): Hydrates the dough for that coveted open crumb and helps everything meld together effortlessly.
• Orange Zest (zest of 2 oranges): Adds an aromatic brightness and a fresh, citrusy lift to every slice.
• Plumped Dried Cranberries (¾ cup): For best texture and flavor, soak the cranberries in warm water for 10 minutes and drain—this ensures juicy, generous bursts in every bite.

How to Make RUSTIC NO-KNEAD CRANBERRY ORANGE BREAD

Step 1: Mix the Dry Ingredients

Start by grabbing a large, roomy bowl—one that gives your dough plenty of space to expand as it rises. Whisk together the flour, yeast, and salt until they’re thoroughly combined. This quick blend ensures your yeast is evenly distributed, helping your RUSTIC NO-KNEAD CRANBERRY ORANGE BREAD develop a consistent crumb and rise.

Step 2: Fold in the Flavors

Now toss in the fresh orange zest and those beautifully plumped cranberries. Give everything a gentle mix so the zest and fruit are spread evenly throughout the flour. This step is where the bread’s personality truly begins to shine, infusing little pops of tart-sweet and zippy citrus all through the loaf.

Step 3: Add the Water and Combine

Pour in the water and, using a wooden spoon or spatula, stir just until a shaggy, sticky dough forms. Don’t overwork it—the beauty of this method is not having to knead. Simply mixing until no floury pockets remain will do; the long rise will take care of the rest.

Step 4: Let It Rise (The Hardest Part—Waiting!)

Cover the bowl tightly with plastic wrap and set it in a warm, draft-free place. Let the dough rise for 18-24 hours. That lazy, overnight proof develops incredible flavor and texture, resulting in a beautifully airy, chewy RUSTIC NO-KNEAD CRANBERRY ORANGE BREAD. By morning, you’ll notice bubbles dotting the surface and the dough looking billowy—just what you want!

Step 5: Preheat the Oven and Dutch Oven

When you’re ready to bake, place your Dutch oven (or any heavy, oven-safe pot with a lid) in the oven and preheat both to 450 degrees F. Preheating the pot ensures a crunchy, professional-style crust on your finished loaf. That initial oven heat is crucial for springing the dough up sky-high.

Step 6: Shape the Dough and Score

Dust your hands and work surface well with flour. Gently scrape the dough onto the floured surface, being careful to keep all that lovely air inside. With floured hands, quickly shape the dough into a ball, then use a sharp knife to slice a large “X” on top—this not only looks beautiful, but it helps control the loaf’s rise in the oven.

Step 7: Bake

Pull the hot Dutch oven from the oven (carefully—it’s blazing!). Place your dough ball inside, cover with the lid, and slip it back into the oven. Bake covered for 30 minutes to trap in steam, then remove the lid and bake another 10-15 minutes until your RUSTIC NO-KNEAD CRANBERRY ORANGE BREAD is deep golden and crackling.

Step 8: Cool and Enjoy

Once baked, lift the bread out and cool it on a wire rack completely—if you can resist slicing right in! Letting it cool gives the steam a chance to escape and the crumb to set, so each piece is perfectly chewy and easy to slice.

How to Serve RUSTIC NO-KNEAD CRANBERRY ORANGE BREAD

Garnishes

A sprinkle of extra orange zest over the warm, sliced bread brings a burst of color and even more aroma. For a touch of elegance, a dusting of powdered sugar or a swipe of honey butter elevates each bite.

Side Dishes

This bread shines with both sweet and savory pairings. Try it with a creamy brie or goat cheese platter, or go sweet and serve it with homemade cranberry-orange jam. Thick slices make exceptional French toast, holding their structure beautifully even when dipped and fried.

Creative Ways to Present

Turn it into rustic crostini by slicing, toasting, and topping with mascarpone and a dollop of marmalade. Arrange as part of a breakfast board with seasonal fruits, cured meats, or even swirl some mascarpone and honey atop thick, toasted slabs for an unforgettable brunch centerpiece.

Make Ahead and Storage

Storing Leftovers

Keep any leftover RUSTIC NO-KNEAD CRANBERRY ORANGE BREAD tightly wrapped in foil or inside a bread box at room temperature for up to three days. The flavor often develops even more after the first day, making your second (or third) slice as delicious as the first.

Freezing

For longer storage, wrap sliced or unsliced bread tightly in plastic wrap and then a layer of foil, and freeze for up to two months. You can pull out slices as needed for quick breakfasts or impromptu guests—thaw at room temperature or gently reheat.

Reheating

Rejuvenate day-old bread by wrapping slices in foil and warming in a 350 degree oven for 10 minutes, or toast slices for that fresh-from-the-oven effect. The cranberries soften, and the orange aroma comes alive all over again.

FAQs

Can I use fresh cranberries instead of dried?

You can! Just chop them coarsely and use the same amount. The bread will have a bit more tartness and pops of bright color from the fresh berries.

What if I don’t have a Dutch oven?

No Dutch oven? No problem. Use any oven-safe heavy pot with a lid, or even bake the loaf on a baking sheet with a metal bowl inverted on top for the first half of baking. The key is to trap some steam for that crusty finish.

Can I add nuts or seeds?

Absolutely. A handful of chopped walnuts, pecans, or pumpkin seeds fit right in and add a lovely crunch to your RUSTIC NO-KNEAD CRANBERRY ORANGE BREAD.

Why does this bread need such a long rise?

The extended rise isn’t just for show—it gives the yeast time to ferment slowly, developing incredible flavor and an open, chewy crumb without kneading. This is the secret behind the bread’s rustic character.

Do I have to plump the dried cranberries?

Plumping the cranberries ensures they stay juicy inside the loaf, rather than turning tough or chewy. It’s a tiny step, but it really makes a difference in texture and flavor!

Final Thoughts

If you’ve ever dreamed about baking your own bakery-worthy loaf without any stress or elbow grease, RUSTIC NO-KNEAD CRANBERRY ORANGE BREAD is your gateway. There’s something magical about the simple process and the reward of sharing a warm, fragrant slice with people you love—so roll up your sleeves, give it a try, and let this bread become one of your go-to recipes year-round!

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