Whole Wheat Cranberry Walnut Bread

Add the first 6 ingredients to a large bowl and stir to combine (the dough will proof in this bowl). Add the water and mix completely. The dough will be very sticky.

Cover with plastic wrap and set on the counter at room temperature for 12-18 hours. The dough will double in size, stick to the sides of the bowl, and be covered in air bubbles.

Turn the dough out onto a lightly floured piece of parchment paper. Shape into a ball as best as you can. It doesn’t have to be perfect as this is a very rustic bread. Cover dough lightly with plastic wrap and leave alone for 30 minutes.

During these 30 minutes, heat your oven to 475 degrees and place a 3.5 to 6-quart Dutch oven into the oven with the lid. The pot should be extremely hot before the dough is placed inside.

After 30 minutes, remove the Dutch oven from the oven and carefully place the dough inside by lifting it up with the parchment paper and sticking it all, including the parchment paper, inside the pot. Cover with the lid and bake for 25 minutes. Remove the lid and bake for another 10 minutes until the bread is golden brown. Remove bread from pot and allow to cool for 30 minutes before slicing.