Chinook Honey Company

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This is a simple no knead bread recipe baked in your Dutch oven


  • 3 Cups All Purpose Flour
  • 1/2 Tsp Instant Yeast
  • 2 Tsp Salt
  • 1/2 Cup Chopped Pecans
  • 1 Cup Dried Cranberries
  • 1 1/2 Cups warm water
  • 3 TB Chinook Honey ( plus more for brushing on after baking)


  1. In a large bowl add the flour. Add the measured yeast to one side and the salt to the other.
  2. With a wooden spoon stir the yeast into the flour on its side of the bowl then repeat with the salt on its side. Then stir to combine it all.
  3. Add the cranberries and pecans and stir to coat with flour
  4. Stir in the warm (not too hot) water and stir till well combined. It will be sticky at this stage.
  5. Cover the dough with plastic wrap or beeswax wraps and let rise until doubled in size. Our trial was overnight at 12-18 hours in a warm draft free place.
  6. After it has risen, place parchment paper on the counter and sprinkle with flour. Gently lift the dough from the bowl and place in the centre of the parchment paper. Shape into a round loaf and then cut the excess paper around the dough leaving enough to allow you to lift the dough into the prepared pot. cover lightly with saran after dusting with flour.
  7. Place the Dutch oven with the lid on in the oven then preheat the oven to 425 degrees (or 400 if your oven runs hot). Your dough will be in its second rise for 45 minutes while the oven pre heats.
  8. When the oven and pot are preheated remove from the oven, take off the lid and gently place the loaf inside the pot. Place the lid on the pot and return to the oven for 30 minutes. No peeking at this stage!!
  9. After 30 minutes remove the lid and continue baking for 15 minutes longer.
  10. Remove the bread from the oven and pot then brush with honey. Let it rest until it has cooled completely before slicing.