cranberry walnut sourdough bread recipe
The Best cranberry walnut sourdough bread recipe
I have been baking sourdough for years, and this cranberry walnut sourdough bread recipe is a family favorite. My kids love the sweet and tart cranberries mixed with the crunchy walnuts, and I love that it uses my sourdough starter. It makes the whole house smell amazing and is perfect for holiday gatherings or just a cozy weekend breakfast. The fermentation process also makes the bread easier to digest and adds gut health benefits, so I feel good about serving it to my family.
Cranberry Walnut Sourdough Bread
A beautifully tangy sourdough bread studded with dried cranberries and crunchy walnuts. This recipe is perfect for beginners and yields a crusty loaf with a soft, flavorful crumb.
🥘Ingredients
For the Dough
👨🍳Directions
🔧Equipment
📊Nutrition Facts (per serving)
📝Notes
Watch Video Of How Cranberry Walnut Sourdough Bread Works
This cranberry walnut sourdough bread is a staple in my kitchen, especially during the fall and winter months. It is so versatile it goes perfectly with a cheese board for a party or just slathered with butter for a simple snack. I hope your family loves it as much as mine does.
❓ Frequently Asked Questions About Cranberry Walnut Sourdough Bread
1. Can I use fresh cranberries instead of dried?
Fresh cranberries are not recommended because they release too much moisture during baking, which can make the dough sticky and affect the texture. Stick with dried cranberries for the best results.
2. How do I store this bread?
Store the cooled bread in a paper bag at room temperature for up to 3 days. For longer storage, wrap it tightly in plastic wrap and freeze for up to 3 months. Thaw at room temperature before serving.
3. Can I make this bread without a Dutch oven?
Yes, you can bake this bread on a preheated baking stone or sheet pan. Place a metal pan of hot water on the bottom rack of the oven to create steam for the first 15 minutes of baking.
4. My dough is too sticky, what should I do?
Sourdough dough is naturally sticky. If it feels unmanageable, wet your hands with water before handling it. Avoid adding extra flour, as this can make the bread dense. Trust the process and use gentle stretch and folds.
5. How do I know when my sourdough starter is active enough?
Your starter should be bubbly, doubled in size, and pass the float test. Drop a small spoonful of starter into a glass of water; if it floats, it is ready to use. If it sinks, give it more time and feed it again.
