Here’s a solid No-Knead Cranberry & Herb Bread with Garlic Butter recipe—rustic, fragrant, slightly sweet-tart, and very low effort thanks to the long fermentation method.
🍞 No-Knead Cranberry & Herb Bread
No-knead bread with cranberries, herbs, and garlic butter finish
🧾 Ingredients (bread)
- 3 cups (360 g) all-purpose flour
- 1½ tsp salt
- ½ tsp instant yeast
- 1½ cups warm water
- ¾ cup dried cranberries
- 1–2 tbsp chopped fresh rosemary or thyme (or mix)
- 1 tsp honey or sugar (optional, helps balance tartness)
🥣 Dough (no knead)
- In a large bowl, mix flour, salt, yeast, and herbs.
- Add warm water and stir until a shaggy dough forms.
- Fold in cranberries (and honey if using).
- Cover with plastic wrap or a lid.
Let it rest at room temperature 12–18 hours until bubbly and doubled.
🔥 Baking
- Preheat oven to 230°C (450°F) with a Dutch oven inside (if you have one).
- Turn dough onto a floured surface—don’t knead, just shape gently into a ball.
- Let it rest 30–45 minutes while oven heats.
- Carefully place dough into hot Dutch oven (or baking tray with steam tray below).
- Cover and bake 30 minutes, then uncover and bake 10–15 minutes more until deep golden brown.
Cool at least 1 hour before slicing.
🧄 Garlic Butter Finish
Garlic butter
Ingredients
- 4 tbsp butter (softened)
- 2 cloves garlic (minced or grated)
- Pinch of salt
- Optional: parsley or thyme
Method
- Mix everything until smooth.
- Brush over warm sliced bread or serve as a dipping spread.
✨ Flavor Notes
- Cranberries give sweet-tart bursts
- Herbs make it earthy and aromatic
- Garlic butter adds richness and warmth
- Crust is crisp, interior is chewy and airy
If you want, I can also adapt this into:
- whole wheat version
- sourdough version
- or an air fryer / no-Dutch-oven method