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No-Knead Vegan Cranberry Orange Bread

You'll feel like a professional baker after you whip up this delicious vegan cranberry orange bread! There's no kneading required to make this sweet, tart, and tangy loaf of oil-free bread. It has a beautiful golden crust but the center is perfectly soft and chewy.
Course Bread
Cuisine American
Prep Time 35 minutes
Cook Time 45 minutes
Rising Time 12 hours
Total Time 13 hours 20 minutes
Servings 10 Slices
Calories 233kcal

Equipment

  • Large Mixing Bowl
  • Plastic Wrap or Towel
  • 3-Quart Dutch Oven
  • Parchment Paper
  • Wire Rack

Ingredients

  • 2 ½ cups all purpose flour
  • ½ cup whole wheat flour
  • ½ cup old fashioned oats
  • ¼ tsp active dry yeast
  • 2 tbsp vital wheat gluten
  • 1 tsp salt
  • cup unsalted roasted pumpkin seeds
  • 1 cup Mariani dried cranberries
  • 2 tbsp orange zest
  • 1 cup orange juice
  • ¾ cup lukewarm water
  • 1 tbsp wheat bran

Instructions

  • Add all purpose flour, whole wheat flour, oats, yeast, vital wheat gluten, salt, pumpkin seeds, cranberries, and orange zest to a large mixing bowl. Stir to combine all the ingredients. 
  • Make a well in the middle of the mixture and pour in the orange juice and ¾ cup of lukewarm water. Mix until you don't see any more flour. If the mixture feels dry and crumbly, add a little more water (up to ¼ cup) until all the flour has been mixed in and you have a shaggy, sticky dough. 
  • Cover the bowl with plastic wrap or a towel and let it sit undisturbed for 12-18 hours (I usually do this step overnight). Place the bowl in a warm place to help the dough rise.
  • Preheat the oven to 450 degrees.
  • Put the dutch oven (with lid on) into the oven to preheat for 30 minutes. While the pot is heating, uncover the dough. You'll know it's ready because the top of the dough will be covered with tiny air bubbles. Punch the dough down with your fist and fold the dough over itself four times. You might need a sprinkle of flour if it's too sticky. Cover the bowl again and let it rise for 30 minutes (while the pot is heating). 
  • Carefully (wearing two oven mitts), remove the pot from the oven and remove the lid. For easy cleanup, line the pot with a piece of parchment paper. Sprinkle the wheat bran over the bottom of the pot.
  • Use a spatula to gently scoop the dough into the pot. You will immediately hear it start to sizzle, so quickly put the lid on and put the pot back into the oven. 
  • Bake covered for 40 minutes. Remove the lid and let it bake for 5 more minutes or until the crust is golden brown. Take the pot out of the oven and carefully grab both sides of the parchment paper to lift the bread out of the pot. Transfer it to a wire rack and let it cool completely for one hour before slicing.

Notes

  • Make sure the handle on your pot lid is oven-safe up to 450 degrees. You should unscrew the handle if it's not because you run the risk of the handle being damaged by the high heat. 
  • For easy cleanup, put a piece of parchment paper in the pot before you drop the bran and dough in.
  • If you like a softer, lighter crust, you should leave the lid on the entire time to protect the bread while it's baking. If you like a darker, crispy crust, you should take the lid off the last 5 minutes of baking so it can crisp up. 
  • Let the bread cool for one hour after you bake it. If you slice it too soon the middle may be a little sticky and gummy. 

Nutrition

Serving: 1slice | Calories: 233kcal | Carbohydrates: 46g | Protein: 8g | Fat: 3g | Saturated Fat: 1g | Sodium: 238mg | Potassium: 173mg | Fiber: 4g | Sugar: 10g | Vitamin A: 55IU | Vitamin C: 14mg | Calcium: 22mg | Iron: 3mg