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.
Ingredients
Scale
- 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
Instructions
- 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.
- 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.
- Gently fold in the dried cranberries and chopped walnuts until evenly distributed throughout the dough.
- 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.
- 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.
- 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.
- 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.
- Transfer to plates and savor warm slices drizzled with honey or slathered with butter.
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.