Vegan Cranberry Rosemary Artisan Bread Recipe
Vegan Cranberry Rosemary Artisan Bread 🍞
This Vegan Cranberry Rosemary Artisan Bread looks bakery-level and couldn’t be simpler. A no-knead dough bakes up with a blistered golden crust, a soft chewy crumb, and pops of dried cranberry and fresh rosemary on top. It’s naturally vegan — just flour, water, yeast, and flavor.
I love making this when I want the house to smell like a bakery. The cranberries turn a little jammy, the rosemary gets fragrant, and every slice is good with soup, vegan butter, or nothing at all. 💚
Jump to Recipe ↓ 🌱
Why You’ll Love This Artisan Bread 💚
- 🌱 Naturally vegan
- 🍞 Crisp golden crust
- 🍒 Sweet-tart cranberries
- 🌿 Fresh rosemary
- 👐 No-knead method
- 🔥 Dutch-oven bakery finish
The Secret to a Blistered Artisan Crust
A long rest builds flavor without kneading. Bake the loaf in a hot Dutch oven so steam stays trapped around the dough — that’s what gives you the shiny, crackly crust. Press extra cranberries and rosemary on top right before baking so they stay visible like the photo.
Frequently Asked Questions ❓
Do I need a Dutch oven? 🍲
It gives the best crust. If you don’t have one, bake on a hot stone or sheet and add a pan of water to the oven for steam.
Can I use dried rosemary? 🌿
Yes. Use 1 teaspoon dried rosemary in the dough. Fresh sprigs still look prettiest on top.
How should I store it? 🧊
Keep at room temperature, cut-side down, for 2 days. Slice and freeze extras for up to 1 month.
🌱 Vegan Cranberry Rosemary Artisan Bread
Ingredients 🛒
- 3 cups (375 g) bread flour or all-purpose flour
- 1½ teaspoons salt
- ½ teaspoon instant yeast
- 1½ cups (360 ml) warm water
- ½ cup dried cranberries, plus extra for topping
- 1 tablespoon chopped fresh rosemary, plus extra sprigs for topping
- 1 teaspoon olive oil or maple syrup, for brushing (optional)
Instructions 👩🍳
- In a large bowl, mix the flour, salt, and yeast. Stir in the water until a shaggy dough forms.
- Fold in the cranberries and chopped rosemary. Cover and rest at room temperature for 12–18 hours, until bubbly and doubled.
- Turn the dough onto a floured surface, shape into a round, and rest 30 minutes. Meanwhile, heat a Dutch oven at 450°F (230°C) for 30 minutes.
- Place the dough on parchment. Press extra cranberries and rosemary on top. Brush lightly with oil or maple if you want extra shine.
- Lower the dough into the hot pot. Bake covered for 30 minutes, then uncovered for 12–15 minutes, until deep golden.
- Cool at least 30 minutes before slicing.
Nutrition
| Nutrient | Per slice (1/10) |
|---|---|
| Calories | 165 |
| Protein | 4g |
| Net carbohydrates | 32g |
| Total carbohydrates | 33g |
| Fiber | 1g |
| Total fat | 1g |
| Sodium | 350mg |
Estimates based on a no-knead loaf with dried cranberries. Exact numbers may vary by flour brand and slice size.
Notes & Tips 💡
- If the dough feels dry, add 1 tablespoon water. If it’s very wet, dust with a little extra flour when shaping.
- A pinch of orange zest in the dough is excellent with cranberry.
- Let the bread cool before cutting so the crumb sets.
- This is wonderful with vegan butter, soup, or a cheese board.
This Vegan Cranberry Rosemary Artisan Bread is crusty, fragrant, and surprisingly easy. A loaf that looks like you spent all day on it. 🍞🌱
If you make it, I’d love to hear how it turned out — leave a comment or tag me!
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