Flavor-Packed Cranberry Walnut Sourdough Bread Recipe
This flavorful sourdough bread features sweet-tart cranberries and crunchy walnuts, perfect for any gathering.
Equipment
- Mixing bowl
- banneton
- - Dutch oven
- Cooling rack
Ingredients
Dough Ingredients
- 3 cups All-Purpose Flour Can substitute with bread flour for chewiness.
- 1 cup Bread Flour Essential for maintaining integrity.
- 1 cup Whole Wheat Flour Boosts nutrition and flavor.
- 1 cup Sourdough Starter Use a well-fed starter.
- 1.25 cups Water Adjust based on flour types.
- 1 tbsp Salt Incorporate well into dough.
Mix-ins
- 1 cup Dried Cranberries Soak in warm water to plump.
- 1 cup Walnuts Toast for enhanced flavor.
Optional Additions
- 1 tsp Spices (Cinnamon/Nutmeg) Add for seasonal spice.
Instructions
Preparation
- Soak cranberries in warm water for 15 minutes, then drain and pat dry.
- Mix together flours and add water; let it rest for 30 minutes.
- Add sourdough starter and salt; mix until well combined.
- Fold in half of the soaked cranberries and walnuts.
- Perform 3 sets of coil folds over 90 minutes.
- Shape dough into a ball and let it rest for 30 minutes.
- Shape into a boule and refrigerate overnight.
- Preheat oven to 500°F with a Dutch oven inside.
- Turn out dough, score the top, and bake covered for 25-30 minutes.
- Uncover and bake for an additional 10-15 minutes until golden.
- Cool on a rack for at least 2 hours before slicing.
Notes
Optional: Serve warm with butter or jam.