Cranberry Pecan No Knead Bread

by Mollie Doyle

This recipe is based on Jim Lahey of Sullivan Street Bakery’s No Knead bread recipe, but has been adjusted and refined by other versions in The New York Times, Cook’s Illustrated, and by my friend and fellow bread baker Julie Skinner of West Tisbury.


  • 3 cups all purpose or bread flour, plus more for dusting
  • 3/4 cup room temperature water
  • 1/4 teaspoon instant yeast
  • 1 1/4 teaspoons salt (I prefer Kosher or sea salt)
  • 1/4 cup plus 2 tablespoons light beer
  • 1 tablespoon white vinegar
  • 1/2 cup dried cranberries
  • 1/2 cup pecan halves, toasted and roughly chopped
  • Handful of raw oats
Cranberry Pecan No Knead Bread

Jocelyn Filley

In a large bowl, combine flour, yeast, and salt. Add water, beer and vinegar, and stir until blended. Add cranberries and pecans. Dough will be a shaggy, sticky, lumpy mess. Cover bowl with plastic wrap and let it rest at least 8 hours, preferably 12, at a warm room temperature, about 70˚.
Transfer the dough to a floured work surface and knead 15-20 times. Shape the dough into a ball, cover with plastic wrap, and allow to rise again for four or so more hours.
Using just enough flour to keep
dough from sticking to work surface and your fingers, gently and quickly shape dough into a ball. Generously coat a cotton towel (not terry) with flour or oats or oil a sheet of parchment paper and place it in the bottom of a bowl.
Place the ball in the floured towel or oiled parchment. Lay another cloth over the bowl and allow the dough to rise for about 2 more hours.
At least ½ hour before the dough is ready, heat oven to 450˚.
Put a 6-8 quart, heavy covered pot (cast iron Lodge or Le Creuset work well here) in the oven as it heats up. When the dough is ready, pull the pot out of the oven, line it with parchment paper (I generally double up) and slide the mass into the hot pot. It will look quite messy.
Shake the pot once or twice and do not worry, it will sort itself out in the oven.
Put the lid on and put the package in the oven. Bake for 30 minutes with the lid on. Then remove the lid and bake for another 10-20 minutes, until the loaf is beautifully browned. Cool on a rack.

Yield: one 1 ½ pound loaf