Cranberry walnut sourdough is the perfect combination of tangy, chewy sourdough and the sweetness of dried cranberries and the crunch of walnuts. This bread is perfect for pairing with soups, spreading with butter, or making hearty sandwiches.
Introduction
The earthy, nutty flavor of walnuts pairs perfectly with the bright, tart flavor of dried cranberries in this sourdough loaf. The sourdough tang elevates the bread, and it’s a great loaf to have on hand for any meal.
Why You’ll Love This Cranberry Walnut Sourdough
- Tangy sourdough base: Classic sourdough with extra flavor from cranberries and walnuts.
- Sweet and nutty: Cranberries add a pop of sweetness, and walnuts add texture.
- Perfect for sandwiches: The bread is hearty enough for filling sandwiches.
- Great for toasts: Spread with butter, cheese, or jam.
- Freezer-friendly: Make extra and freeze for later.
Ingredients for Cranberry Walnut Sourdough
For the Dough:
- Active sourdough starter (1 cup): The base for the tangy flavor.
- Bread flour (3 cups): Gives the bread structure.
- Water (1 1/2 cups): Hydrates the dough.
- Olive oil (2 tablespoons): Adds moisture and flavor.
- Salt (2 teaspoons): Balances the flavor.
For the Add-ins:
- Dried cranberries (1 cup): Sweet and tangy.
- Walnuts (1 cup, chopped): Adds a crunchy texture.
Cranberry Walnut Sourdough Recipe (How to Make It)
Prep Time: 20 minutes
Rise Time: 12 hours (overnight)
Bake Time: 35–40 minutes
Servings: 8 slices
- 1. Mix the dough. In a large bowl, combine the sourdough starter, water, olive oil, and salt. Stir in the flour until a shaggy dough forms.
- 2. Knead the dough. Knead the dough for about 10 minutes until it’s smooth and elastic. Add the cranberries and walnuts halfway through kneading.
- 3. Bulk fermentation. Let the dough rise in a covered bowl for 6–8 hours at room temperature. Stretch and fold every 30 minutes for the first 2 hours.
- 4. Shape the dough. Shape the dough into a round loaf and place it on a floured proofing basket or a parchment-lined baking sheet.
- 5. Final proof. Let the dough proof for 6–8 hours, or overnight in the fridge.
- 6. Bake the bread. Preheat your oven to 450°F. Bake the bread for 35–40 minutes until the crust is golden brown and sounds hollow when tapped.
- 7. Cool and serve. Let the bread cool completely before slicing.
Reader Review: “This bread is amazing! The cranberries and walnuts give it such a nice texture and flavor.”
Tips for Perfect Cranberry Walnut Sourdough
- Use a bubbly starter: The better your starter, the better your bread will be.
- Fold in the add-ins gently: Avoid crushing the cranberries.
- Let the dough rise fully: Be patient and let the dough rise to develop great flavor.
Variations & Substitutions
- Other nuts: Try pecans or almonds instead of walnuts.
- Fresh fruit: Replace cranberries with fresh figs or raisins.
Storing & Reheating
- Fridge: Store in an airtight container for up to 3 days.
- Freezer: Freeze for up to 2 months.
- Reheat: Warm in the oven at 350°F for 10–15 minutes.
Serving Suggestions & Pairings
- Serve with cheese for a savory snack.
- Pair with a hearty soup for a filling meal.
- Make avocado toast for a delicious breakfast.
If you make this cranberry walnut sourdough bread, leave a rating and comment! Let me know how you liked it.