Cranberry Chia Seed & Almond No Knead Bread

No Knead Dutch Oven Bread with Cranberries Chia Seeds and Almonds

Last week I was strolling through the kitchen aisle at Meijer and I came across a tiny dutch oven that was on sale for less than $10!  It didn’t say what the size was but I’m guessing 3.5 quarts.  I’ve been on the hunt for an inexpensive small round dutch oven to make my bread so you can imagine the excitement that came over me.  I guess this is when you know that you are officially an adult.  Once I got home I was eager to try a new bread recipe and this week I wanted to go with something sweet for a change.  My typical breakfast is oatmeal with cranberries, chia seeds and almonds so I figured why not throw those into bread.  Well,  I’m happy that I did because this no knead cranberry, chia seed and almond bread came out amazing.  It’s great at room temp and toasted with a little bit of butter and a drizzle of honey.

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No Knead Bread

I’m all about no knead bread.  It’s something that I discovered a little over a year ago and now I can’t get enough of it.  Seriously, all you do is mix two parts flour with one part water, add some yeast and whatever spices you want and then let it rise overnight.  You don’t even have to use a mixer, I just mix mine together with a spoon.  This is my fourth recipe for no knead dutch oven bread.  If you’re interested in other recipes from Handmade Weekly check out the three below.

Everything Bagel

Kalamata Olives

Rosemary & Sea Salt

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What you will need:

Small Dutch Oven

3 cups of flour

1/4 cup Dried Cranberries

1/8 cup Slivered Almonds

1 tbsp Chia Seeds

1/2 tsp Active Dry Yeast

1-1/2 cups room temperature water

If you want to learn more about the best dutch ovens for bread making, check out this post.

Here are a few process photos.  I first mixed all of the dry ingredients together (shown below).

No Knead Dutch Oven Bread with Cranberries Chia Seeds and Almonds

After the dry ingredients were mixed I added the room temperature water.  Be sure to allow your water to get to room temperature.  If it’s too cold the active dry yeast might not work and we don’t want that!   Once the water is mixed in, cover the bowl with plastic wrap and let it sit for 12-18 hours.  I always mix my ingredients the night before and wake up the next day to perfectly risen dough.  Another tip is that I like to use the little packets of Active Dry Yeast rather than buying a large tub.  I feel like it stays fresher in the little packets.

The next day after the dough has risen I just use my hands to move it from the bowl to the little dutch oven (shown below).  One key here is to make sure to preheat your oven with the dutch oven in it.  You’ll want the dutch oven to be the same temperature as your oven before you add the dough.

No Knead Dutch Oven Bread with Cranberries Chia Seeds and Almonds

I bake it for 30 minutes with the lid on and then for another 10-15 minutes with the lid off until it’s nice and golden brown.

No Knead Dutch Oven Bread with Cranberries Chia Seeds and Almonds

The smaller Dutch oven definitely makes a better shaped bread than the larger ones that I’ve used in the past.  It allows the bread to rise up rather than expanding out.  The one that I used for this recipe isn’t very good quality.  I’ve invested in a better Dutch oven since.

No Knead Dutch Oven Bread with Cranberries Chia Seeds and Almonds

No Knead Dutch Oven Bread with Cranberries Chia Seeds and Almonds

This bread is so tasty.  Give it a try.  Trust me, you won’t regret it!

Cranberry, Chia Seed & Almond Bread Recipe

Cranberry, Chia Seed & Almond No Knead Dutch Oven Bread

Course Breakfast
Keyword bread
Prep Time 10 minutes
Cook Time 45 minutes
Rising Time 18 hours


  • 3 Cups Flour
  • 1/4 Cup Dried Cranberries
  • 1/8 Cup Slivered Almonds
  • 1 tbs Chia Seeds
  • 1/2 tsp Active Dry Yeast
  • 1.5 Cups Water Room Temperature


  1. In a medium bowl, mix all of the dry ingredients together with a spoon (flour, cranberries, almonds, chia seeds, yeast).

  2. Add the room temperature water and mix together with a spoon.

  3. Cover the bowl tightly with plastic wrap and let sit at room temperature for 12-18 hours

  4. After 12-18 hours of letting the dough sit and rise, put the dutch oven with lid on into the cool oven and then preheat to 450 degrees F.  You will want the dutch oven to reach 450 degrees before adding the dough

  5. Once the oven has reached 450 degrees, remove the dutch oven and lid and place the dough into the dutch oven.  To prevent the bread from sticking, sprinkle a little bit of flour into the bottom of the dutch oven and continuously add flour to your hands as you form the dough into a round shape. 

  6. Bake with the lid on for 30 minutes and then after 30 minutes remove the lid and bake for an additional 10-15 minutes until it's nice and brown on top. 

  7. Remove the bread from the dutch oven and let cool before serving


You can pin it below if you would like to save this recipe for later.  🙂

No Knead Dutch Oven Bread with Cranberries Chia Seeds and Almonds

What is your favorite bread recipe?  Let me know in the comments!

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  1. Your bread looks delicious, with the cranberry-chia seed combination. I would really enjoy a slice of this bread! Hope you are having a great week and thanks so much for sharing with us at Full Plate Thursday and come back to see us soon!
    Miz Helen

  2. Hannah, this recipe looks and sounds delicious. I’m eager to try it out.
    Thank you for sharing it at Create, Bake, Grow & Gather this week.I’m delighted to be featuring your recipe at this week’s party and pinning too.

  3. Would it be ok if I increased the amount of cranberries to 1 cup and increased the amount of almost a bit also? But left the other ingredients alone?

    1. Hi Tina. Yes, I think that would be fine. More cranberries and almonds shouldn’t really impact the water to dry ingredient ratio so that should work.

  4. Hi, I came here from ShabbyArtBoutique and I loved the look of this bread. This one is definitely going to my list. I would love to share a tip about the yeast. I used to buy the small packets too but then a friend who is a baker told me to keep the yeast in an air tight jar or pot. To insure it is protected from moisture, I also wrap my jar with plastic film. Now I buy it in bigger packages which is much cheaper and it goes straight to a jar in the freezer. It can last there for months and months and is always fresh. Give it a try!

    1. Thanks for the tip on the yeast. I’ll have to try that once I start baking again in the fall when it cools down.

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