Ingredients

3 cups all-purpose flour
1½ teaspoons salt
½ teaspoon instant yeast
1 cup chopped walnuts
1 cup dried cranberries

Directions

In a large mixing bowl, whisk together flour, salt, and yeast.

Stir in the cranberries and walnuts.

Add the warm water and mix with a wooden spoon until everything comes together into a shaggy, sticky dough (don’t knead).

Cover the bowl with plastic wrap or a clean towel.

Let it rest at room temperature for 12–18 hours (overnight works best). The dough should double in size and be bubbly on top.

Turn the dough out onto a well-floured surface.

Gently shape it into a round ball (use a little flour if sticky, but don’t overwork).

Place the dough on a piece of parchment paper, cover loosely, and let rise for another 30–40 minutes.

Place a Dutch oven (with lid) in the oven and preheat to 450°F (230°C) for 30 minutes.

Carefully remove the hot Dutch oven.

Lift the dough using the parchment paper and place it inside the pot.

Cover with the lid and bake for 30 minutes.

Remove the lid and bake for an additional 10–15 minutes, until golden brown and crusty.

Transfer bread to a cooling rack and let it rest at least 30 minutes before slicing.