Easy No-Knead Cinnamon Cranberry Artisan Bread

 2 cups all-purpose flour (plus 1-2 tbsp. if necessary)

1 cup whole wheat flour

3/4 cup dried cranberries

1/2 cup white chocolate chips

1/2 tsp. active dry yeast

1 1/2 tsp. sea salt

2 tsp. ground cinnamon

1/4 cup honey

1 1/2 cup room temperature water (plus 1-2 tbsp. if necessary

Add the flours, cranberries, chips, yeast, salt, and cinnamon into a large bowl. Add the yeast and salt to separate sides of the bowl. Stir the dry ingredients together. Add the honey to the water and stir with a fork to combine. Pour water and stir until a thick rough dough forms. Add 1-2 more tablespoons of water or flour if needed. The dough will be rough and a bit sticky.

Flour your hands and shape the dough into a ball. Place the ball into an oiled bowl and cover with plastic wrap. Place in a warm spot and let rise for 12-18 hours. After the rising time, flour your hands and shape the dough into a round ball, and set it on a piece of parchment paper. Dust the top of the ball with flour and cover with a clean kitchen towel, letting it rise for another 25-45 minutes. 

Preheat oven to 450 Fahrenheit. place an oven-safe Dutch oven in the cold oven and let it preheat with the oven. After the dough has risen, remove the Dutch oven pot and using the parchment paper, pick up the dough and place it carefully in the bottom of the Dutch oven. Make two shallow slices in the top of the risen loaf in the shape of an X.

After 30 minutes of baking time, remove the lid from the Dutch oven and continue baking for an additional 10-15 minutes uncovered. After the baking time, remove the pot from the oven and transfer the loaf to a cooling rack using parchment paper. Cool completely before slicing.

I combine two recipes because I wanted to try something different. Here is a link to the recipes, one is Cinnamon Raisin Bread and the other is Cranberry Honey Walnut Bread. I can't eat walnuts and I liked the thought of the cinnamon flavor with the cranberries. I like using the cup of whole wheat from the one recipe and honey instead of brown sugar in the other recipe.

I don't have a Dutch oven. I put a pan on the lower shelf and a baking sheet on the top shelf and let them preheat with the oven. When I transfer the dough onto the baking sheet, I pour a cup of water into the pan to create a steam bath while it cooks.

Slicing the loaf too early will cause the inside of the loaf to be under-cooked and gummy. It can be hard but make sure you let it cool completely before slicing so that it can continue to bake on the inside.