Vegan Cranberry Rosemary Artisan Bread Recipe
Golden, crusty, and fragrant with fresh rosemary and sweet-tart cranberries — this Vegan Cranberry Rosemary Bread is bakery-worthy but made right at home!
Why You’ll Love This Vegan Cranberry Rosemary Bread
- Incredible flavor balance: sweet cranberries + savory rosemary
- Beautiful open crumb and crisp crust
- Easy no-knead method (minimal hands-on time)
- Make-ahead and freezer-friendly
- Impressive yet beginner-friendly
Vegan Cranberry Rosemary Artisan Bread Recipe
(Makes 1 large round loaf)
Ingredients:
- 3 cups (375g) all-purpose flour (or bread flour)
- 1½ tsp salt
- ½ tsp instant yeast
- 1½ cups (360ml) warm water (about 100–110°F / 38–43°C)
- ½ cup (70g) dried cranberries
- 2–3 tbsp fresh rosemary, chopped (plus extra sprigs for topping)
- 1 tbsp olive oil (for brushing, optional)
- Coarse sea salt or flaky salt for topping (optional)
Instructions:
- Mix the dough: In a large bowl, whisk together flour, salt, and instant yeast. Add warm water and stir with a spoon until a shaggy dough forms (no need to knead). Fold in cranberries and chopped rosemary. The dough will be sticky — that’s good!
- First rise: Cover the bowl with plastic wrap or a damp towel and let it rise at room temperature for 12–18 hours (overnight works perfectly). The dough should double in size and look bubbly.
- Shape: Turn the dough out onto a well-floured surface. Gently fold it into a ball (don’t deflate it too much). Place on a piece of parchment paper and let it rest for 30–45 minutes.
- Preheat oven: Place a Dutch oven (with lid) in the oven and preheat to 450°F (230°C) for 30 minutes.
- Bake: Carefully lift the parchment with the dough into the hot Dutch oven. Score the top with a sharp knife or razor if desired. Cover and bake for 30 minutes. Remove the lid, brush with olive oil if using, sprinkle with rosemary sprigs and flaky salt, then bake uncovered for another 10–15 minutes until deep golden brown.
- Cool: Remove the bread and let it cool on a wire rack for at least 30–45 minutes before slicing (this helps the crumb set).
Storage: Keeps at room temperature for 2–3 days or freeze slices for up to 2 months.
