No-Knead Rosemary Cranberry Bread

Ingredients

3 cups all-purpose flour

1½ tsp salt

1 tsp instant yeast

1 tbsp fresh rosemary, chopped

¾ cup dried cranberries

1½ cups warm water

1 tbsp olive oil

Instructions

In a large mixing bowl, combine flour, salt, yeast, chopped rosemary, and dried cranberries.

Pour in warm water and olive oil. Stir until a shaggy dough forms. The dough will be sticky.

Cover the bowl with plastic wrap or a clean towel and let it rise at room temperature for 12–18 hours.

After rising, lightly flour a surface and gently shape the dough into a round loaf. Avoid kneading too much.

Place the dough on parchment paper and let it rest for 30 minutes while the oven preheats.

Preheat oven to 450°F (230°C). Place a Dutch oven or heavy oven-safe pot with a lid inside while heating.

Carefully place the dough into the hot pot using the parchment paper. Cover with lid and bake for 30 minutes.

Remove lid and bake another 10–15 minutes until the crust is deep golden brown.

Let cool before slicing and serving.

Tips

Use fresh rosemary for the best flavour and aroma.

If the dough feels too wet, sprinkle in a little extra flour before shaping.

Add chopped walnuts or pecans for extra texture.

For a sweeter loaf, mix in 1 tablespoon of honey or maple syrup.

Store bread wrapped at room temperature for up to 3 days.

Servings

Makes 1 loaf (about 8 slices).

Nutritional Information (Approx. Per Slice)

Calories: 180

Carbohydrates: 34 g

Protein: 5 g

Fat: 2 g

Fiber: 2 g

Sugar: 6 g

Health Benefits

Rosemary Benefits: Rosemary contains antioxidants that may support memory and digestion.

Energy Source: Bread provides carbohydrates for energy and daily activity.

Fibre Content: Cranberries and flour contribute fibre that supports digestion.

Lower Fat: This bread uses minimal oil compared to many enriched breads.

Homemade Goodness: Free from unnecessary preservatives often found in store-bought loaves.