This loaf has been my go-to for holiday mornings and slow weekend breakfasts for years. I first discovered this approach during a busy December when I wanted a special bread without spending all day in the kitchen. The result — a crisp, bronzed crust with an open, tender crumb punctuated by chewy dried fruit and crunchy walnuts — quickly became a family ritual. The scent of cinnamon and honey baking through the house always brings everyone out of their rooms.

The technique is deceptively simple: a quick mix, a long, slow rise, an overnight chill to deepen flavor, and a blast of high heat in a covered pot to create bakery-quality crust. The balance between sweet cranberries, jammy raisins and the toasty, buttery walnut pieces creates complexity without being cloying. Slice it thick for breakfast with butter and jam, or use thinner slices for sandwiches. This loaf is as suited to a festive brunch as it is to a weekday coffee break.

Ingredients

• Room-temperature water (1 1/2 cups): Use filtered or low-chlorine tap water if possible; the yeast loves a gentle, not hot, environment. Room temperature helps the yeast proof evenly.
• Honey (2 to 3 tablespoons): Adds subtle sweetness and helps brown the crust. I often use local wildflower honey for floral notes; use 2 tbsp for less sweetness, 3 tbsp for a richer flavor.
• Active dry yeast (1 teaspoon): The standard for this no-knead style; sprinkle on the water to proof. Instant yeast will also work but can be mixed directly with the dry ingredients.
• Bread flour or all-purpose flour (3 cups): Bread flour yields a slightly chewier structure; all-purpose is perfectly fine for a tender crumb. If using whole-grain flour, swap no more than 25% to maintain rise.
• Kosher salt (1 teaspoon): Essential for flavor and gluten structure; if using table salt, reduce to 3/4 teaspoon by volume.
• Ground cinnamon (1 teaspoon): Adds a warm, aromatic note that complements the dried fruit. Freshly ground will be more vibrant than older ground spice.
• Dried cranberries (3/4 cup): Look for plump, sweetened cranberries for best texture. If very dry, soak briefly in warm water or a splash of orange juice and drain.
• Raisins (1/2 to 3/4 cup): Choose seedless raisins or golden raisins for a milder tone. Adjust between 1/2 and 3/4 cup to taste; more raisins increase chewiness.
• Chopped walnuts (1/2 cup): Toasted lightly for deeper flavor. Rough chop so the nuts disperse evenly without creating too-large pockets.

Instructions

Proof the yeast: In a medium bowl stir together 1 1/2 cups room-temperature water and 2 to 3 tablespoons honey until the honey is mostly dissolved. Sprinkle 1 teaspoon active dry yeast over the surface and let it sit undisturbed for 5 to 10 minutes until foamy. If the mixture never foams, the yeast may be dead; start over with fresh yeast to ensure rise. Combine the dry ingredients: In a large mixing bowl whisk 3 cups flour, 1 teaspoon kosher salt, and 1 teaspoon ground cinnamon until evenly distributed. This ensures the cinnamon and salt don't clump and they disperse properly through the dough. Mix wet and dry: Pour the foamy water and honey into the dry mixture. Using a wooden spoon or spatula, mix until a shaggy, sticky dough forms and there are no dry pockets of flour. Fold in 3/4 cup dried cranberries, 1/2 to 3/4 cup raisins, and 1/2 cup chopped walnuts so they are evenly distributed. Bulk rise (long, slow fermentation): Cover the bowl loosely with plastic wrap or a tea towel and let rest at room temperature for 8 to 10 hours — overnight works well. The dough should rise noticeably and show bubbles on the surface. This slow fermentation develops flavor and creates an open crumb. Shape and chill: Turn the sticky dough onto a floured surface, shape gently into a round without degassing completely, and place seam-side down in a lightly floured proofing basket or bowl. Cover and refrigerate overnight (8-12 hours) to firm up the dough and deepen flavor. Preheat the oven and Dutch oven: Preheat your oven to 450°F (232°C) with a 4 to 6-quart Dutch oven and lid inside for at least 30 minutes so it gets thoroughly hot. A preheated pot gives the best oven spring and crisp crust. Score and bake covered: Carefully invert the loaf onto parchment paper, score the top with a sharp blade (a single long slash or a cross helps controlled expansion), and transfer the dough into the hot Dutch oven. Cover and bake for 30 minutes to trap steam. Finish uncovered: Remove the lid and continue baking for an additional 15 to 20 minutes until deeply golden and the crust is crisp. Internal temperature should reach about 200°F (93°C). Cool completely on a wire rack before slicing to preserve the crumb structure.

Storage Tips

For the crispiest crust, cool the loaf completely on a wire rack and store at room temperature in a paper bag for up to 48 hours; this prevents trapped moisture from softening the crust. If you prefer softer slices, place in an airtight plastic container or resealable bag and refrigerate up to 5 days. To freeze, slice the cooled loaf, wrap individual slices in plastic wrap, then place in a sealed freezer bag for up to 3 months. Reheat slices from frozen in a toaster oven at 350°F (175°C) for 8 to 10 minutes or until warmed through.

Ingredient Substitutions

If you prefer no honey, substitute 2 to 3 tablespoons maple syrup or agave nectar; this will slightly alter flavor but keeps moisture. For a dairy-free diet this recipe is already suitable; if you want a nut-free version, swap walnuts for 1/2 cup roasted pumpkin seeds or omit entirely and increase dried fruit by 1/4 cup. Use whole wheat pastry flour for up to 25% of the flour without losing structure; beyond that, expect a denser crumb. For extra chew and citrus lift, soak the cranberries in 2 tablespoons orange juice before folding into the dough.

Serving Suggestions

Serve thick-cut slices warm with good butter, cream cheese, or ricotta drizzled with honey. For a savory twist, top toasted slices with slices of baked turkey, baby greens and a smear of soft goat cheese. This loaf works well as part of a brunch board with cheeses, fresh fruit and soft-boiled eggs. For holidays, slice and present on a wooden board garnished with extra toasted walnuts and a sprinkle of cinnamon sugar for a festive look.

Cultural Background

The technique traces to European no-knead traditions and modern artisan baking, popularized for home ovens by bakers who wanted bakery-quality bread without specialized equipment. Combining dried fruit and nuts in loaves is common in many cultures — from Nordic fruit breads to English tea loaves — and this version sits at the intersection of those traditions, borrowing the open-crumb technique from French bread making while embracing the fruit-and-nut heritage of holiday loaves.

Seasonal Adaptations

In winter swap cranberries for chopped dried cherries and add a pinch of nutmeg for holiday depth. In autumn, fold in minced roasted apple or pear and reduce raisins slightly to retain structure. For spring and summer, use lighter fruit such as chopped apricots and toasted almonds, and reduce cinnamon to 1/2 teaspoon for a fresher profile. Adjust the overnight refrigeration time if your kitchen is very warm to prevent overproofing.

Meal Prep Tips

Shape several loaves and freeze unbaked on parchment, then transfer to freezer bags. Thaw in the refrigerator overnight and bake as directed for fresh bread with minimal morning work. Alternatively, pre-slice and freeze baked slices for quick weekday breakfasts; reheat in a toaster oven or microwave briefly for a fast meal. Use airtight containers with small silica or paper towel packets to control moisture for longer storage.

There is joy in turning simple pantry ingredients into a loaf that feels special. Make this your own — tweak the fruits, try different nuts, and savor the ritual of turning on the oven and filling the house with warm, spiced aroma.