There’s a certain joy that fills the kitchen when the scent of baking bread wafts through the air, isn’t there? The moment you pull a loaf from the oven, all golden-brown with a crust that crackles under your fingers, you know you’ve created something truly special. This Easy Cranberry Walnut Sourdough Bread is the embodiment of comfort baking—a delightful blend of tangy sourdough, juicy cranberries, and crunchy walnuts that promises to elevate any meal. Whether it’s served warm as toast for breakfast or sliced thick for an indulgent afternoon snack, this bread is designed to please.
Perfect for those who relish the art of homemade creations, it’s not just a loaf; it’s a memory waiting to happen. With each slice, you’ll find an inviting chew and bursts of flavor that make it ideal for cozy gatherings or quiet moments at home. So, let’s dive into this recipe and bring smiles to the table with a loaf that’s as satisfying to make as it is to share!
Why is sourdough bread so special?
Irresistible aroma: The moment your bread begins to bake, the glorious scent fills your home, creating an atmosphere of warmth and cheer.
Hearty texture: This recipe ensures a perfect crust on the outside, with a chewy and tender crumb inside.
Unique flavor: The combination of tangy cranberries and crunchy walnuts adds delightful bursts of flavor, making every slice an experience.
Endless versatility: Perfect as a breakfast toast, an afternoon snack, or even as a base for creative sandwiches, this bread adapts to any occasion!
Family-friendly fun: Involve your loved ones in the baking process for a shared experience that brings everyone together, creating cherished memories.
With all these delightful aspects, there’s no doubt that making this bread will become a beloved tradition in your home!
Sourdough Bread Ingredients
For the Dough
• All-Purpose Flour – This flour gives your bread a tender crumb; consider using bread flour for extra chew.
• Bread Flour – Essential for structure and chew due to higher protein content; don’t skip this for the best texture.
• Whole Wheat Flour – Adds a nutty flavor and boosts nutrition; can replace with more all-purpose or bread flour, but taste may vary.
• Active Sourdough Starter – The key element for leavening; make sure it’s bubbly and fed for optimal rise.
• Salt – Enhances flavor and strengthens the gluten; must be well mixed into the dough.
For the Add-ins
• Dried Cranberries – Imparts sweetness and tang; soak in warm water for 15 minutes to keep them plump and moist while baking.
• Walnuts – Adds a delightful crunch; toast beforehand to unlock their full flavor potential.
This Easy Cranberry Walnut Sourdough Bread is a fantastic way to enjoy the art of baking and share delicious memories with those you love!
How to Make Sourdough Bread
Soak your dried cranberries in warm water overnight to ensure they plump up beautifully, enhancing their sweetness and preventing them from drawing moisture from the dough during baking.
Mix in a large bowl all-purpose flour, bread flour, whole wheat flour, and 1 1/4 cups water until a shaggy dough forms. Allow it to rest for 30-60 minutes; this process is called autolyse, and it helps develop gluten.
Combine the active sourdough starter and salt into your rested dough. Gently mix until everything is fully incorporated and you have a cohesive mixture.
Transfer the dough to a lightly greased container, cover it, and relax for 30 minutes to allow it to rest and develop flavor.
Draining the cranberries, pat them dry, and toast your walnuts if they are raw. Then, fold the cranberries and walnuts into the dough during the resting stage for a delightful mix of flavor and texture.
Perform 3 sets of coil folds over the next 90 minutes, allowing the dough to rest for 30 minutes between each set. This step helps strengthen the gluten structure.
Rise the dough undisturbed in a warm area for 1½ to 2 hours, or until it’s bubbly and has doubled in size—watch for that lovely texture!
Shape your dough into a boule and place it seam side up in a banneton. Cover it and refrigerate overnight (8-16 hours) to develop deeper flavors.
Preheat your oven to 500°F with a Dutch oven inside. This high temperature helps create that impressive crust you love!
Bake by transferring the shaped dough onto parchment paper, scoring the top gently to allow for expansion. Cover and bake at 450°F for 25-30 minutes, then uncover for an additional 10-15 minutes until it’s golden brown and the internal temperature reaches 190°F.
Cool the bread for at least 2 hours before slicing. This patience ensures the crumb sets perfectly, providing a delightful texture in every slice.
Optional: Enjoy warm slices with cream cheese or your favorite jam for a delicious treat!
Exact quantities are listed in the recipe card below.
What to Serve with Easy Cranberry Walnut Sourdough Bread?
Imagine gathering around the table, ready to savor a fantastic meal that pairs perfectly with this delightful loaf.
- Creamy Butter: A generous spread of rich, creamy butter melts into each slice, enhancing the bread’s flavors and adding a touch of indulgence.
- Cheese Platter: Soft brie or tangy goat cheese complements the tart cranberries beautifully, making for an elegant appetizer or snack.
- Honey or Jam: Drizzling honey or spooning fruit jam onto warm slices creates a sweet and satisfying treat for breakfast or dessert.
- Roast Turkey Sandwich: Layering slices with turkey, crisp lettuce, and a dollop of cranberry sauce transforms this loaf into a hearty sandwich that’s a crowd-pleaser.
- Mixed Green Salad: Fresh greens with a light vinaigrette create a refreshing contrast, enhancing the heartiness of the bread while maintaining balance in your meal.
- Hot Chocolate: Pairing each slice with a warm cup of hot chocolate evokes cozy memories and deepens the pleasure of the entire experience.
- Fruit Compote: A bright cherry or apple compote adds contrasting sweetness and tartness, making for a delightful breakfast or dessert option.
- Savory Soups: Sip a hot bowl of butternut squash or creamy tomato soup alongside your warm bread; the comforting combination warms the soul.
There you go! These delightful pairings elevate your homemade cranberry walnut sourdough bread into a full, memorable meal experience.
Sourdough Bread Variations
Feel free to play around with your Easy Cranberry Walnut Sourdough Bread recipe to make it uniquely yours!
- Dried Fruit Swap: Replace dried cranberries with apricots or cherries for a fruity twist that’ll surprise your palate.
- Nutty Alternatives: Use pecans or hazelnuts instead of walnuts for a different depth of flavor. Their creamy textures make for a delightful bite.
- Herb Infusion: Try adding fresh herbs like rosemary or thyme to the dough for a savory adventure; it pairs beautifully with cheese!
- Spice it Up: Mix in a sprinkle of cinnamon or nutmeg to create a warm, cozy flavor profile that dances on your taste buds.
- Seed Power: Incorporate sunflower seeds or pumpkin seeds for added crunch and nutrition; they add a lovely variation in texture.
- Vegan Option: Substitute the sourdough starter with a plant-based yogurt alternative to maintain that friendly tang without dairy.
- Gluten-Free Twist: Use a gluten-free flour blend alongside a binding agent like xanthan gum to enjoy this loaf gluten-free; the texture will be different but still delicious!
- Kick of Heat: For those who love spice, add a hint of red pepper flakes for a subtle kick that complements the sweetness of the cranberries!
Baking is all about creating and sharing, and these variations will surely inspire new culinary adventures in your kitchen!
How to Store and Freeze Sourdough Bread
Room Temperature: Keep the sourdough bread in a bread box or wrapped in a kitchen towel for up to 3-4 days for optimal freshness.
Fridge: Avoid refrigerating sourdough bread as it can dry out quickly; instead, enjoy it at room temperature for the best texture.
Freezer: For long-term storage, wrap the loaf or slices tightly in plastic wrap or aluminum foil before placing it in the freezer for up to 3 months.
Refreshing: To revive day-old bread, mist the crust with water and bake at 350°F for 5-10 minutes. For frozen slices, toast directly from the freezer for a quick and delicious treat!
Make Ahead Options
These Easy Cranberry Walnut Sourdough Bread preparations are perfect for busy home cooks who love to meal prep! You can effortlessly mix the dough and let it rise up to 24 hours in advance. After shaping your loaf, simply place it seam side up in a banneton and refrigerate overnight (8-16 hours) for optimal flavor development. This waiting period ensures your sourdough bread retains its quality and flavor when baked. When ready to bake, preheat your oven and follow the usual baking instructions after removing it from the fridge—no need to let it come to room temperature! You’ll have deliciously fresh sourdough with minimal fuss, ready for any occasion!
Expert Tips for Sourdough Bread
Soaking Technique: Always soak dried cranberries in warm water overnight for optimal plumpness; this prevents them from drying the dough out during baking.
Mixing Order: Combine your sourdough starter and salt after the autolyse phase to ensure even distribution of ingredients for the best flavor and texture in the sourdough bread.
Proper Folding: Be gentle yet thorough when incorporating walnuts and cranberries in the dough. Adding them too early can lead to a denser loaf.
Cooling Time: Allow your bread to cool completely for at least 2 hours before slicing. This crucial step avoids a gummy texture inside the loaf.
Scoring Tools: Use a sharp blade for scoring the top of your bread; this allows for proper expansion during baking, ensuring a beautifully baked loaf.
Easy Cranberry Walnut Sourdough Bread Recipe FAQs
What should I look for in ripe ingredients?
Absolutely! For the sourdough bread, choose all-purpose and bread flour that feels fresh and has no lumps. Dried cranberries should be plump and bright in color—avoid any with dark spots indicating they may have dried out. When selecting walnuts, look for those that are packed with flavor and discard any that smell rancid.
How do I store sourdough bread?
To keep your sourdough bread fresh, store it in a bread box or wrap it in a kitchen towel for 3-4 days at room temperature. This method retains moisture without making the crust soggy. If you’d like to keep it longer, consider freezing the entire loaf or individual slices wrapped tightly for up to 3 months.
Can I freeze sourdough bread? How?
Absolutely! Freezing your sourdough bread is an excellent way to preserve it. First, allow the bread to cool completely. Then, wrap it tightly in plastic wrap or aluminum foil, ensuring no air can escape. For slices, separate them with parchment paper before wrapping to allow for easy toasting directly from the freezer whenever you crave a slice!
What if my bread turns out dense?
Don’t worry! If your sourdough bread turns out denser than expected, it might be due to several reasons. First, ensure your sourdough starter is bubbly and active when you begin mixing. Secondly, avoid incorporating cranberries and walnuts too early; these should be folded in only towards the end of your resting stages. If at first, your bread is still dense, try increasing your coil folds next time to improve gluten development.
Are there any dietary considerations for this recipe?
Very much so! This Easy Cranberry Walnut Sourdough Bread is vegetarian; just ensure your add-ins are suitable for your dietary needs. If you or any of your loved ones have nut allergies, feel free to substitute walnuts with sunflower seeds or pecans; these alternatives provide a delightful crunch while keeping everything safe and delicious!
Irresistible Sourdough Bread with Cranberries and Walnuts
Equipment
- - Dutch oven
- Banneton
- - Mixing bowl
Ingredients
For the Dough
- 4 cups All-Purpose Flour Consider using bread flour for extra chew.
- 1 cup Bread Flour Essential for structure and chew.
- 1 cup Whole Wheat Flour Adds a nutty flavor and boosts nutrition.
- 1 cup Active Sourdough Starter Ensure it’s bubbly and fed.
- 1 tbsp Salt Must be well mixed into the dough.
For the Add-ins
- 1 cup Dried Cranberries Soak in warm water for 15 minutes.
- 1 cup Walnuts Toast beforehand for full flavor.
Instructions
How to Make Sourdough Bread
- Soak your dried cranberries in warm water overnight.
- Mix all-purpose flour, bread flour, whole wheat flour, and 1 1/4 cups water until a shaggy dough forms. Rest for 30-60 minutes.
- Combine the active sourdough starter and salt into your rested dough.
- Transfer the dough to a lightly greased container, cover it, and relax for 30 minutes.
- Drain the cranberries, pat them dry, and toast your walnuts. Fold both into the dough.
- Perform 3 sets of coil folds over the next 90 minutes, resting 30 minutes between each set.
- Rise the dough in a warm area for 1½ to 2 hours.
- Shape the dough into a boule and place seam side up in a banneton; refrigerate overnight.
- Preheat your oven to 500°F with a Dutch oven inside.
- Bake by transferring the dough onto parchment paper, scoring the top, covering and baking at 450°F for 25-30 minutes, then uncovering for an additional 10-15 minutes.
- Cool the bread for at least 2 hours before slicing.