Artisan Cranberry Walnut Sourdough Bread Recipe (2024)

Cranberry Walnut Sourdough Bread combines ease and flavor in a recipe that doesn't demand much prep. Just a bubbly starter and you're set. The mix of tart cranberries and rich walnuts creates a delicious loaf every time. Ideal for impromptu baking sessions!

The beauty of walnut cranberry sourdough bread lies in its simplicity and the delightful contrast of flavors. The tartness of the cranberries complements the nuttiness of the walnuts, creating a beautifully unique loaf. And the best part? You can tweak the recipe to suit your taste.

For more sourdough bread recipes that include yummy additions, check out Double Chocolate Sourdough Bread, Chia Seed Sourdough Bread, and Sourdough Bread with Roasted Garlic and Parmesan.

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Ingredients

• All-Purpose Flour: The backbone of our dough, providing structure while keeping it soft. Essential for a well-formed loaf.
• Bread Flour: Adds strength to the dough, helping it rise and maintain shape during baking.
• Whole Wheat Flour: Brings a hearty, nutty flavor and extra nutrients to our bread.
• Active Sourdough Starter: The heart of our bread, contributing a unique tang and aiding in the rise.
• Water: Warm water helps activate the yeast in the starter for a good rise.
• Salt: A pinch to enhance all the flavors in our loaf.
• Walnuts: Toasted for extra crunch and a deep, earthy flavor.
• Dried Cranberries: Adds a sweet and tart contrast to the nutty walnuts.
• Cinnamon: A dash for a hint of warmth, pairing beautifully with cranberries and walnuts.

See recipe card for quantities.

How to Make Cranberry Walnut Sourdough Bread

Begin by mixing your active sourdough starter, salt, cinnamon, and water in a large bowl. Ensure the starter is well dispersed in the water, then add the all-purpose, bread, and whole wheat flour.

Stir the mixture until you achieve a shaggy dough. Let it rest for 30 minutes, allowing the flour to hydrate properly.

While the dough rests, toast the walnuts in a medium-hot pan. Keep an eye on them, toasting for about 2 minutes or until fragrant

Allow the dough to rest in a warm place for roughly 4 hours, aiming for a 75% rise. During the first 2 hours, perform stretch and folds every 30 minutes.

Fold the toasted walnuts and dried cranberries during the third or fourth stretch and fold. Ensure even distribution.

Post bulk rise, shape the dough into a round ball.

Place it in a floured tea towel-lined banneton basket smooth side down or a similar setup for its final rise, which takes about 1-2 hours. Alternatively, opt for a second rise in the refrigerator.

Transfer the dough onto a piece of parchment paper or a bread baking mat, scoring the top. Place in a preheated Dutch oven, adding a splash of hot water for steam.

Bake at 460°F (238°C) for 25 minutes with the lid on, then uncover and continue baking at 440°F (227°C) for another 10 minutes to achieve a golden brown crust. Bake times can vary slightly, depending on the strength of your oven, so keep an eye on te bread after you uncover it.

Finally, remove the bread from the oven, let it cool on a cooling rack, and cover with a damp towel to soften the crust as it cools.

Hint: since whole wheat flour is used, it tends to absorb more water. You might need to adjust the hydration slightly to get the perfect dough texture.

Variations & Add-ins

• Whey: Swap water with whey for tangier bread. Great for adding depth to the flavors.
• Rye flour: Replace some of the bread flour with rye for a denser, earthier loaf.
• Orange zest: Add a teaspoon of orange zest to complement the cranberries for a fruity twist. I usually do this for the holiday season and the bread instantly feels more special.
• Raisins: Switch out cranberries with raisins for a different kind of sweetness (or because you simply don't have cranberries on hand!).

FAQ

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Baking Schedule

Option 1: Morning Start for Evening Bread

• 8:00 AM: Mix dough and start stretch and folds.
• 11:00 AM - 2:00 PM: Bulk fermentation.
• 2:00 PM: Shape the dough and begin second rise.
• 4:00 PM: Bake the bread.
• 4:45 PM: Take bread out to cool.

Option 2: Morning Starter for Next Morning Bread

• 8:00 AM: Feed the starter.
• 1:00 PM: Start mixing the dough.
• 1:30 PM - 4:30 PM: Proceed with bulk fermentation.
• 4:30 PM: Shape the dough and place it in the fridge for the second rise, covered in plastic wrap.
• Overnight: Let the dough rest in the fridge.
• Next Morning: Take the dough out of the fridge and bake the bread as per the recipe instructions.

How to Store Sourdough Cranberry Bread With Walnuts

At room temperature: Keep it in an airtight container for up to 2 days.

Refrigerator: Store in a container for up to 5 days.

Freezing: I recommend slicing the bread before freezing. Store slices in a single layer, then transfer to a freezer bag.

They can be frozen for up to 3 months. Toast the slices straight from the freezer – they'll taste just as fresh as if they were never frozen!

And be sure to cut thick slices, as they will keep the moisture better.

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