Cranberry Walnut Sourdough Artisan Bread
By: Amber Grangroth
I remember as a kid, my mom made Cranberry Walnut Sourdough bread a time or two. It was a special treat and so delicious! I decided I would make my own version as her recipe had been lost.
This bread is crunchy on the outside, like my Dutch Oven Sourdough Bread, because it is also baked in a Dutch oven. It has a chewy crumb with bits of walnut, sweet yet tart dried cranberries throughout, and a touch of cinnamon and sugar.
I love it toasted and spread with butter or peanut butter alongside a cup of coffee for breakfast. Or topped with chicken salad for lunch! I hope you try it!
Cranberry Walnut Sourdough Artisan Bread Recipe (1 loaf)
1/2 cup active bubbly starter
1 1/2 cups warm water
1/3 – 1/2 cup dried cranberries
1/3 – 1/2 cup walnuts chopped
2 tsp cinnamon
1/4 cup sugar
2/3 cup whole wheat flour
2 1/2 cups bread flour
1/2 T Himalayan salt
1. In a large mixing bowl add starter, water, cranberries, walnuts, cinnamon and sugar. Mix gently. Add whole wheat flour and bread flour and mix to form a shaggy dough. Cover and set aside for 30 min.
2. Sprinkle salt on top and pinch to incorporate and then stretch and fold each quarter to create a ball and flip upside down. Let rest for 30 min.
3. Perform a series of stretch and folds (with a wet hand to prevent sticking) every 30 minutes for 2.5 hours for a total of 5 times. Flipping upside down after each time. You should notice the bread beginning to rise and air pockets forming.
4. Pour out onto a lightly floured surface and form a ball by tucking the edges and twisting until a tight ball is formed. Flour the surface and flour your banneton (or smaller bowl) and place upside down inside the banneton.
5. Cover and let rest a room temp for 1-2 hours If time allows. Then place in the fridge overnight for the long ferment. Side note: If your bread is not forming air pockets or rising you may need to let it sit at room temperature for a few hours before baking. If you press gently with your finger and it springs back it is ready to bake!
6. The next day preheat the oven to 450°F with the dutch oven inside. Place a cookie sheet on the rack below to prevent the bottom of your bread from getting too dark.
7. Flip dough out onto a lightly floured piece of parchment paper. Add more flour to the top if you would like, this makes the design stand out more but not necessary! Create a design with your scoring blade or a sharp knife. And place into the preheated oven and cover with the lid.
8. Bake for 30 minutes covered and 10-15 minutes uncovered. This bread tends to brown faster than the Basic Dutch Oven Sourdough Bread. Cool for 1 hour before slicing. Enjoy!
Always find the beauty in life!
Love, Amber
Cranberry Walnut Sourdough Artisan Bread
Ingredients
- 1/2 cup active bubbly starter
- 1 1/2 cups warm water
- 1/3 – 1/2 cup dried cranberries
- 1/3 – 1/2 cup walnuts chopped
- 2 tsp cinnamon
- 1/4 cup sugar
- 2/3 cup whole wheat flour
- 2 1/2 cup bread flour
- 1/2 Tbsp Himalayan salt
Instructions
- In a large mixing bowl add starter, water, cranberries, walnuts, cinnamon and sugar. Mix gently. Add whole wheat flour and bread flour and mix to form a shaggy dough. Cover and set aside for 30 min.
- Sprinkle salt on top and pinch to incorporate and then stretch and fold each quarter to create a ball and flip upside down. Let rest for 30 min.
- Perform a series of stretch and folds (with a wet hand to prevent sticking) every 30 minutes for 2.5 hours for a total of 5 times. Flipping upside down after each time. You should notice the bread beginning to rise and air pockets forming.
- Pour out onto a lightly floured surface and form a ball by tucking the edges and twisting until a tight ball is formed. Flour the surface and flour your banneton (or smaller bowl) and place upside down inside the banneton.
- Cover and let rest a room temp for 1-2 hours If time allows. Then place in the fridge overnight for the long ferment. Side note: If your bread is not forming air pockets or rising you may need to let it sit at room temperature for a few hours before baking. If you press gently with your finger and it springs back it is ready to bake!
- The next day preheat the oven to 450°F with the dutch oven inside. Place a cookie sheet on the rack below to prevent the bottom of your bread from getting too dark.
- Flip dough out onto a lightly floured piece of parchment paper. Add more flour to the top if you would like, this makes the design stand out more but not necessary! Create a design with your scoring blade or a sharp knife. And place into the preheated oven and cover with the lid.
- Bake for 30 minutes covered and 10-15 minutes uncovered. This bread tends to brown faster than the Basic Dutch Oven Sourdough Bread. Cool for 1 hour before slicing. Enjoy!