Wholesome easy 'Cranberry Walnut Bread' made with whole wheat flour and requires no kneading!

Prep time 10 minutes
Rise time 5 hours
Bake time 35 to 40 minutes
Cool for 1 to 1.5 hours before slicing

Ingredients:
Whole wheat flour 3 cups
Water 2 cups+2 tbsp
Active dry yeast 1 tsp
Maple syrup 2 tbsp
Salt 1 tsp
Cinnamon powder 1/2 tsp
Sweetened dry cranberries 1cup
Chopped walnuts 1 cup
Canola oil 1tsp

Directions:
Warm 2 cups+2 tbsp water (it should feel warm, not hot when you dip your finger in it; about 95 degrees Fahrenheit). Add yeast and maple syrup to it. Let it stand while you gather the dry ingredients in a bowl (5 minutes).
In a bowl add 3 cups of whole wheat flour, salt, cinnamon powder, sweetened dry cranberries and chopped walnuts. Mix all the dry ingredients.
Add the water with yeast and maple syrup slowly mixing it in with dry ingredients to form a sticky dough.
Put a tea spoon of oil on the bottom of this bowl and roll the dough in it. Cover and let it sit in a draft free place for 5 hours. It will double in size.
After 5 hours punch your dough down, gather it up and transfer it to a parchment lined bowl and allow it to sit only till your oven preheats to 465 degrees Fahrenheit.
Now place a cast iron dutch oven (I used a 5 quart Lodge dutch oven) covered with the lid in your oven and Pre heat your oven to 465 degrees Fahrenheit.
When the oven reaches the temperature very carefully pull out the Dutch oven using sturdy heat resistant oven mitts and transfer the dough with the parchment paper into it (choose parchment paper that is safe in high temperatures).
Cover it with the lid and place it back in the oven. Bake it covered for 25 to 30 minutes.
After that remove the lid and bake it uncovered for another 7 to 10 minutes to allow it to brown evenly.
Let the bread cool on a wire rack for 1.5 hours before slicing.
Enjoy for breakfast or any time of the day!


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