Description
Cranberry walnut sourdough bread is a delectable artisan loaf that beautifully combines the sweet-tart flavor of cranberries with the crunchy texture of toasted walnuts. This warm, crusty bread is perfect for breakfast, as a side dish, or enjoyed on its own. With its inviting aroma and stunning appearance, this easy-to-make recipe will quickly become a cherished favorite in your household.
Ingredients
Scale
- 1 cup active sourdough starter
- 1 cup filtered water
- 3 cups unbleached all-purpose flour
- 1 tsp sea salt
- 1 cup dried cranberries (soaked)
- 1 cup walnuts (toasted)
Instructions
- In a mixing bowl, combine the sourdough starter and water. Gradually add flour and salt until fully mixed.
- Fold in soaked cranberries and toasted walnuts evenly throughout the dough.
- Cover and let rise at room temperature for about 4 hours, or until doubled in size.
- Gently deflate the dough on a floured surface and shape into a round loaf. Place seam-side down on parchment paper.
- Allow it to rise again for 1 hour while preheating the oven to 450°F (232°C).
- Bake for 30-35 minutes until golden brown and hollow-sounding when tapped.
- Prep Time: 30 minutes
- Cook Time: 35 minutes
- Category: Bakery
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 slice (50g)
- Calories: 150
- Sugar: 5g
- Sodium: 180mg
- Fat: 6g
- Saturated Fat: 0.5g
- Unsaturated Fat: 5g
- Trans Fat: 0g
- Carbohydrates: 22g
- Fiber: 2g
- Protein: 4g
- Cholesterol: 0mg
Keywords: For added flavor, consider sprinkling in cinnamon or nutmeg. Substitute walnuts with pecans or add orange zest for a citrus twist. Let the bread cool completely before slicing for optimal texture.