Cranberry Walnut Sourdough Bread

Tart cranberries and crunchy walnuts turn this crusty sourdough into a show-stopping loaf that’s perfect for everything from holiday spreads to everyday snacking. It’s chewy, hearty, and just a little sweet—the kind of bread that disappears fast once it’s sliced!

Cranberry Walnut Sourdough Bread

Prep time: 20 min

Cook time: 55 min

Rising time: 5-7 hrs

Serving: 12 slices

Ingredients:

• 1 cup active sourdough starter

• 1 1/2 cups lukewarm water

• 4 cups bread flour

• 1 tsp salt

• 1/2 cup dried cranberries

• 1/2 cup chopped walnuts

Love sourdough and want more recipe inspiration?

Check out our Sourdough Cookbook:

Sourdough Recipe Cookbook: 90 Culinary Treasures for a Well-Crafted & Flavorful Experience (A Season of Flavor: 90 Recipes to Inspire and Explore a Well Loved Favorite) Buy on Amazon

Instructions:

• Add sourdough starter, water, and 3 cups of bread flour into the mixing bowl. Mix until well combined.

• Add the salt, dried cranberries, and chopped walnuts. Gradually add the remaining flour until a sticky dough forms.

• Knead the dough on a floured surface for about 10 minutes or until smooth and elastic.

• Place the dough in a lightly oiled bowl, cover with a damp cloth, and let it rise at room temperature for 4-6 hours, or until doubled in size.

• Preheat your oven to 450°F and place a Dutch oven inside to heat.

• Once the oven is hot, carefully transfer the risen dough into the preheated Dutch oven.

• Score the top of the dough with a sharp knife, cover, and bake for 30 minutes. Then, uncover and bake for an additional 15-20 minutes or until golden brown.

• Remove from the oven and let it cool on a wire rack before slicing.

• Serve!

Nutrition:

Calories 180, Fat 3g, Carbohydrate 33g, Fiber 2g, Sugar 2g, Protein 6g

Cooking Tips:

1. Soak your cranberries in warm water or orange juice for 10–15 minutes before mixing to keep them juicy and prevent burning.

2. Gently fold in the cranberries and walnuts during the second stretch and fold to keep them evenly distributed.

3. Let your shaped dough rise in a well-floured banneton or bowl lined with a towel to prevent sticking.

Serving Suggestions:

1. Toasted with a smear of cream cheese or honey butter for a sweet-savory snack.

2. As the base for an elevated turkey sandwich with arugula and brie.

3. Served alongside a cheese board with sharp cheddar and fig jam.
   

Thanks for baking along! 🍞 If you try this cranberry walnut sourdough, I’d love to hear how it turned out—leave a comment and share your favorite way to enjoy it!