Irresistible Cranberry Walnut Sourdough Bread Recipe

Cranberry walnut sourdough bread is like a warm hug on a chilly day, wrapping you in its cozy embrace with every slice. Imagine biting into a crusty exterior that gives way to a soft, chewy interior bursting with tart cranberries and crunchy walnuts—a flavor explosion that dances on your palate. If you’re not drooling already, just wait until the aroma fills your kitchen, making everyone wonder if they should be inviting themselves over for a slice (or three).

This delightful bread isn’t just for the holidays; it’s perfect for any occasion! Whether you’re hosting a festive brunch, cozying up at home with a good book, or trying to impress your in-laws (good luck), this cranberry walnut sourdough bread will steal the show. Trust me, there’s nothing quite like the anticipation of pulling this beauty from the oven and watching it vanish before your eyes.

Ingredients for cranberry walnut sourdough bread

Here’s what you’ll need to make this delicious dish:

• Sourdough Starter: A bubbly starter is essential for that signature tangy flavor and fluffy texture; feed it the night before.
• All-Purpose Flour: Use high-quality flour for better gluten development; it’ll help create that perfect chewy crumb.
• Walnuts: Chop them coarsely to add crunch; toasting them slightly enhances their nutty flavor.
• Dried Cranberries: Look for plump cranberries that promise bursts of tartness in each bite; these are the jewels of our bread.
• Water: Use lukewarm water to activate the starter and bring everything together; think of it as the glue holding our delicious creation.
• Salt: Essential for flavor—don’t skimp on this one; it balances out the sweetness of cranberries and richness of nuts.

The full ingredients list, including measurements, is provided in the recipe card directly below.

How to Make cranberry walnut sourdough bread

Follow these simple steps to prepare this delicious dish:

Step 1: Prepare Your Dough

In a large mixing bowl, combine your active sourdough starter with lukewarm water. Stir in the all-purpose flour until no dry bits remain. Let it rest for about an hour—this is called autolyse—and allows those gluten strands to start forming.

Step 2: Add Salt and Mix

After an hour has passed, sprinkle salt over your dough mixture. Using wet hands (to avoid sticking), fold the dough over itself several times until well incorporated. This step not only adds flavor but also strengthens the dough structure.

Step 3: Incorporate Cranberries and Walnuts

Gently fold in the dried cranberries and chopped walnuts until evenly distributed throughout the dough. Be careful not to squish those lovely cranberries; we want them intact!

Step 4: Bulk Fermentation

Cover your bowl with a damp cloth or plastic wrap and let it rise at room temperature for about 4-6 hours, performing stretch-and-fold techniques every hour to develop strength. You’ll know it’s ready when it has doubled in size.

Step 5: Shape Your Loaf

Transfer your dough onto a lightly floured surface. Shape it into a round or oval loaf according to your preference. Place it seam side down into a well-floured proofing basket or bowl lined with flour-dusted cloth.

Step 6: Final Proof

Let the shaped loaf rise again for about 1-2 hours or until puffy. Preheat your oven to 450°F (230°C) during the last half hour of proofing so it’s hot and ready when you are.

To finish off this masterpiece, carefully transfer your loaf onto a baking stone or lined baking sheet. Score the top with a sharp knife or lame, creating slashes for steam escape—this not only looks fancy but also prevents any mishaps during baking! Bake for around 30-35 minutes until golden brown and hollow-sounding when tapped on the bottom.

Transfer to plates and enjoy warm slices drizzled with honey or slathered with butter for an impeccable treat!

Perfecting the Cooking Process

Start by mixing your sourdough starter with flour and water to create the dough. Let it rise until it doubles in size. Then, fold in the cranberries and walnuts before shaping and allowing it to proof again. Finally, bake until golden brown for perfect results.

Add Your Touch

Feel free to swap cranberries for dried cherries or raisins if you’re feeling adventurous. Experiment with different nuts like pecans or almonds for added crunch. A sprinkle of cinnamon can also enhance the flavor profile, making your cranberry walnut sourdough bread unique!

Storing & Reheating

Store your cranberry walnut sourdough bread in a paper bag at room temperature for up to three days. For longer storage, freeze slices in an airtight container. To reheat, simply pop it in the toaster or warm it in the oven for that fresh-baked taste.

I remember the first time I made this cranberry walnut sourdough bread; my friends devoured it within minutes! Their compliments warmed my heart more than any loaf ever could. It became a staple at our brunches!

FAQs :

What is cranberry walnut sourdough bread?

Cranberry walnut sourdough bread is a delicious artisanal loaf that combines the tangy flavor of cranberries with the nutty crunch of walnuts. The process begins with a sourdough starter, which gives the bread its unique taste and texture. This bread is perfect for toasting or as an accompaniment to soups and salads. The sweetness of the cranberries balances well with the earthiness of the walnuts, making it a delightful choice for any meal.

How do I store cranberry walnut sourdough bread?

To store cranberry walnut sourdough bread, wrap it in a clean kitchen towel or place it in a paper bag at room temperature. This method helps maintain its crust while allowing some moisture to escape. For longer storage, slice the bread and freeze it in an airtight container or freezer bag. When you want to enjoy it again, simply toast the slices directly from frozen, ensuring they stay fresh and tasty.

Can I substitute ingredients in cranberry walnut sourdough bread?

Yes, you can substitute certain ingredients in cranberry walnut sourdough bread according to your preferences. For example, you might use pecans instead of walnuts if you prefer a different flavor profile. You can also adjust the amount of cranberries based on your taste or even replace them with other dried fruits like apricots or raisins for variety. Keep in mind that these substitutions may slightly alter the final taste and texture.

How can I enhance my cranberry walnut sourdough bread recipe?

To enhance your cranberry walnut sourdough bread, consider adding spices such as cinnamon or nutmeg for warmth and complexity. A touch of orange zest can also brighten up the flavors and complement the cranberries beautifully. Additionally, experiment with different types of flour to create unique variations—whole wheat flour adds nuttiness while rye flour provides depth.

Conclusion for cranberry walnut sourdough bread :

Cranberry walnut sourdough bread is a delightful option that brings together sweet and savory flavors in a wonderfully textured loaf. By following straightforward preparation techniques, anyone can enjoy this homemade treat. Remember to store it properly to maintain freshness and consider ingredient substitutions for personalized flavors. With its versatility and unique taste, this bread elevates any meal experience into something truly special. Enjoy baking!

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Cranberry Walnut Sourdough Bread

• Author: Sarah
• Prep Time: 30 minutes
• Cook Time: 35 minutes
• Total Time: 1 hour 5 minutes
• Yield: Approximately 12 servings 1x
• Category: Bread
• Method: Baking
• Cuisine: American

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Description

Warm and hearty, this cranberry walnut sourdough bread blends tart cranberries and crunchy walnuts for a delightful treat that’s perfect any time of year.

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Ingredients

Scale 1x2x3x

• 1 cup sourdough starter
• 1 ½ cups lukewarm water
• 3 cups all-purpose flour
• 1 tsp salt
• 1 cup dried cranberries
• 1 cup coarsely chopped walnuts

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Instructions

1. In a large mixing bowl, combine the sourdough starter and lukewarm water. Stir in the all-purpose flour until no dry bits remain. Let it rest for about an hour to allow gluten to develop.
2. After an hour, sprinkle salt over the dough mixture. Using wet hands to avoid sticking, fold the dough over itself several times until well incorporated.
3. Gently fold in the dried cranberries and chopped walnuts until evenly distributed throughout the dough.
4. Cover your bowl with a damp cloth and let it rise at room temperature for about 4-6 hours, performing stretch-and-fold techniques every hour until it doubles in size.
5. Transfer your dough onto a lightly floured surface and shape it into a round or oval loaf. Place it seam-side down into a well-floured proofing basket or bowl lined with flour-dusted cloth.
6. Let the shaped loaf rise again for about 1-2 hours or until puffy. Preheat your oven to 450°F (230°C) during the last half hour of proofing.
7. Carefully transfer your loaf onto a baking stone or lined baking sheet and score the top with a sharp knife. Bake for around 30-35 minutes until golden brown and hollow-sounding when tapped on the bottom.
8. Transfer to plates and savor warm slices drizzled with honey or slathered with butter.

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Nutrition

• Serving Size: 1 slice (60g)
• Calories: 150
• Sugar: 5g
• Sodium: 220mg
• Fat: 5g
• Saturated Fat: 0.5g
• Unsaturated Fat: 4g
• Trans Fat: 0g
• Carbohydrates: 24g
• Fiber: 2g
• Protein: 4g
• Cholesterol: 0mg

Keywords: - For added flavor, consider incorporating spices like cinnamon or nutmeg. - Substitute dried cranberries with dried cherries or raisins for variation. - Ensure your sourdough starter is active for optimal results.