Description
Cranberry walnut sourdough bread is a cozy blend of tangy cranberries and crunchy walnuts, perfect for any occasion. Enjoy it fresh or toasted for a delightful treat.
Ingredients
Scale
- 500 grams all-purpose flour
- 350 grams filtered water
- 100 grams active sourdough starter
- 10 grams salt
- 150 grams dried cranberries
- 100 grams chopped walnuts
Instructions
- Prepare Your Starter: Ensure your active sourdough starter is bubbly and fed at least 4-6 hours before using.
- Mix the Dough: In a large bowl, combine all-purpose flour and filtered water. Add the bubbly starter and mix until no dry bits remain. Let it rest for about 30 minutes (autolyse).
- Add Salt and Mix-ins: Sprinkle salt, dried cranberries, and chopped walnuts over the dough. Use wet hands to fold everything together until well incorporated.
- Bulk Fermentation: Cover the bowl with a damp cloth or plastic wrap. Let it rise at room temperature for about four hours, stretching and folding the dough every thirty minutes.
- Shape Your Loaf: Once risen, turn the dough onto a floured surface. Shape it into a round loaf by folding the edges towards the center.
- Final Proofing: Let the shaped loaf rest on parchment paper or in a proofing basket lined with flour for about one hour while preheating your oven to 450°F (230°C).
- Bake: Transfer the loaf to the oven and bake until golden brown, about 30-35 minutes.
Nutrition
- Serving Size: 1 slice (50g)
- Calories: 160
- Sugar: 6g
- Sodium: 170mg
- Fat: 5g
- Saturated Fat: 0.5g
- Unsaturated Fat: 4g
- Trans Fat: 0g
- Carbohydrates: 26g
- Fiber: 2g
- Protein: 5g
- Cholesterol: 0mg
Keywords: Substitute cranberries with dried cherries or raisins for variation. Enhance flavor with spices like cinnamon. For extra crunch, consider adding seeds such as pumpkin or sunflower.