No-knead cranberry and walnut skillet bread
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4.5 from 2 votes

No-knead cranberry and walnut skillet bread

This super easy no-knead cranberry and walnut skillet bread is perfect for serving alongside soup, turning into croutons or serving with cheese.
Prep Time2 hrs 40 mins
Cook Time35 mins
Total Time3 hrs 15 mins
Course: Bread
Servings: 1 loaf
Author: Lucy Parissi | Supergolden Bakes


  • 570 g | 4 1/2 cups strong bread flour
  • 1 packet dry active yeast 7g or 2 tsp
  • 500 ml | 2 cups lukewarm water
  • 1 tbsp runny honey or agave syrup
  • 1/2 tbsp salt
  • 100 g | 3 1/2 oz chopped walnuts
  • 100 g | 3 1/2 oz dried cranberries
  • 1 tbsp chopped rosemary
  • 1 tsp fresh thyme leaves
  • a little olive oil to drizzle and for the skillet
  • a little semolina for the skillet
  • a little sea salt to sprinkle loaf with


  • Mix the flour, and yeast together in a large bowl.
  • Combine the water, honey and salt in a measuring jug and then add to the flour.
  • Mix together with a wooden spoon until you have a sticky dough.
  • Mix in the chopped walnuts, cranberries and herbs.
  • Cover the bowl with a clean tea towel or cling film and leave to rise for 1-2 hours, or until almost doubled in size.
  • Oil the bottom and sides a 26cm (10in) skillet with olive oil. Dust the base with a little semolina.
  • Dust your worktop with flour. Tip the dough on it and sprinkle with a little flour - it will be sticky.
  • Use a pastry scraper to fold the edges over towards the centre.
  • Transfer the loaf into the skillet and leave to rise for 30-40 minutes.
  • Preheat the oven to 200C (400F). Slice the top of your loaf using a sharp knife. Sprinkle with a little sea salt and olive oil.
  • Bake for 30-40 minutes until well risen and golden. Tap the base - it's ready when you get a hollow sound.


You could tip the risen dough directly into the prepared skillet if you like.