No-knead cranberry walnut bread

Pour the boiling and cold water into a large bowl and add the yeast. Set aside until foamy, approx. 5 minutes.

Roughly chop the nuts and dried cranberries. In a separate large bowl, mix together the flour, salt, nuts and dried cranberries. Pour in the warm water mixture and stir until everything is combined. The dough will be very sticky. Cover the bowl with cling film and set aside at room temperature until doubled in size, approx. 2-3 hours, or overnight in the fridge.

Once doubled in size, turn the dough out onto a lightly floured work surface. Stretch it into a flat rectangle before sprinkling over the fresh cranberries, folding it over and shaping it into a rough ball. Place the dough on a large piece of baking paper (large enough to fit into your pot and safe for high heat). Transfer the dough and baking paper into a bowl so the dough doesn’t spread too much as it rests. Cover the dough with a clean tea towel and set aside to rest for 30 minutes.

Preheat the oven to 230°C, gas mark 8. Place a large Dutch oven or heavy-duty pot with its lid into the oven for 30 minutes to preheat.

Using a sharp knife or kitchen scissors, score the top of the dough. Sprinkle over the salt. Carefully remove the Dutch oven from the oven. Using the baking paper, lift the dough and place it, baking paper included, into the hot pot. Cover with the lid, return to the oven to bake for 30 minutes. Remove the lid and continue baking for a further 8-10 minutes, or until the bread is golden brown and cooked through. Test for doneness by tapping the bread lightly, if it sounds hollow, it’s done. Alternatively, you can use an instant-read thermometer to check that the centre of the bread is around 90°C.

Remove the pot from the oven, carefully transfer the bread to a wire rack and cool for 1 hour before slicing. Store any leftover bread at room temperature in an airtight container for up to 1 week.