Cranberry Walnut Rustic Sourdough Recipe

Nothing captures the essence of autumn quite like the hearty, tangy aroma of Cranberry Walnut Rustic Sourdough baking in the oven. This artisan bread combines the tartness of cranberries with the earthy crunch of walnuts, all wrapped in a beautifully rustic sourdough crust. Whether you’re an experienced baker or just dipping your toes into the world of homemade bread recipes easy, this loaf is a perfect addition to your fall baking repertoire.

The magic of sourdough lies in its simplicity and patience, using a sourdough starter recipe to create a naturally fermented dough that’s both flavorful and nutritious. This recipe not only delivers on taste but also brings a touch of nostalgia, reminiscent of cozy gatherings and rustic boulangerie vibes. As we dive into the details, you’ll discover how to craft this delightful bread with ease, making it a staple for your table.

From the crackle of the crust to the soft, chewy interior studded with cranberry recipes and walnut recipes elements, this bread is a celebration of seasonal flavors. Let’s explore how to bring this masterpiece to life in your own kitchen with straightforward steps and expert tips.

Recipe Overview

• Cuisine: American/European Artisan
• Category: Bread, Fall Baking
• Prep Time: 30 minutes (plus overnight fermentation)
• Cook Time: 45 minutes
• Total Time: About 12–14 hours
• Servings: 8–10 slices (1 loaf)

What You’ll Need

Creating a stunning Cranberry Walnut Rustic Sourdough requires a handful of key ingredients, each playing a vital role in the bread’s texture and flavor. The active sourdough starter is the heart of this recipe, providing natural leavening and a signature tangy depth. Bread flour forms the strong, chewy structure, while a touch of whole wheat flour adds a nutty complexity that pairs beautifully with the other components.

Dried cranberries bring a burst of sweet-tart flavor, balancing the richness of chopped walnuts, which also contribute a satisfying crunch. Water and salt are essential for hydration and flavor enhancement, ensuring the dough develops properly during fermentation. With these elements, plus a few basic tools like a mixing bowl, Dutch oven, and parchment paper, you’ll be set to craft a loaf worthy of any artisan bread recipes collection.

Comforting Cranberry Walnut Rustic Sourdough you can make today

INGREDIENTS

• – 1/2 cup active sourdough starter (fed and bubbly)
• – 3 cups bread flour
• – 1/2 cup whole wheat flour
• – 1 1/2 cups lukewarm water
• – 1 1/2 teaspoons sea salt
• – 3/4 cup dried cranberries
• – 1/2 cup chopped walnuts

PREPARATION

1. In a large mixing bowl, combine 1/2 cup active sourdough starter with 1 1/2 cups lukewarm water, stirring until mostly dissolved.
2. Add 3 cups bread flour, 1/2 cup whole wheat flour, and 1 1/2 teaspoons sea salt. Mix with a wooden spoon or your hands until a shaggy dough forms.
3. Cover the bowl with a damp cloth and let it rest for 30 minutes to allow the flour to hydrate.
4. After resting, perform a series of stretch and folds by pulling the dough up from one side and folding it over itself. Repeat this 4 times, rotating the bowl each time. Cover and rest for another 30 minutes.
5. Repeat the stretch and fold process 3 more times over the next 1.5 hours, resting 30 minutes between each set.
6. After the final fold, gently incorporate 3/4 cup dried cranberries and 1/2 cup chopped walnuts into the dough, ensuring even distribution.
7. Cover the dough and let it bulk ferment at room temperature for 6–8 hours, or until it has nearly doubled in size.
8. Once fermented, turn the dough onto a lightly floured surface and shape it into a round loaf. Place it seam-side up in a floured proofing basket or bowl lined with a cloth. Cover and let it proof for 2–3 hours at room temperature, or refrigerate overnight for a cold proof of 8–12 hours.
9. Preheat your oven to 450°F (230°C) with a Dutch oven inside for at least 1 hour before baking.
10. Carefully transfer the dough to a piece of parchment paper, score the top with a sharp knife or lame, and place it into the hot Dutch oven. Cover with the lid and bake for 20 minutes.
11. Remove the lid and continue baking for another 20–25 minutes, or until the crust is deep golden brown and the internal temperature reaches 200°F (93°C).
12. Let the loaf cool on a wire rack for at least 2 hours before slicing to allow the crumb to set.

NUTRITION INFORMATION

• Calories: 220 per slice (based on 10 slices)
• Total Fat: 5g
• Carbohydrates: 38g
• Protein: 6g
• Fiber: 3g
• Sodium: 350mg

Note: Nutritional values are approximate and may vary based on specific ingredients and portion sizes.

Why Use a Sourdough Starter?

A sourdough starter recipe is the foundation of authentic sourdough bread, offering natural fermentation that enhances both flavor and digestibility. Unlike commercial yeast, a starter introduces wild yeast and beneficial bacteria, creating a complex tang that’s unique to each batch. This method also breaks down gluten slightly, making it easier on the stomach for some individuals.

Choosing the Right Flour for Artisan Bread

For artisan bread recipes like this Cranberry Walnut Rustic Sourdough, bread flour is key due to its high protein content, which supports a strong gluten network and chewy texture. Adding a small portion of whole wheat flour introduces a subtle depth and complements the rustic nature of the loaf, enhancing the overall flavor profile.

Benefits of Cranberries in Baking

Incorporating dried cranberries, often featured in cranberry recipes, adds a sweet-tart contrast to the savory dough. Beyond taste, cranberries offer antioxidants and a pop of color, making the bread visually appealing. They also retain moisture during baking, ensuring each bite remains soft and flavorful.

Adding Walnuts for Texture and Taste

Walnuts, a star in many walnut recipes, bring a rich, nutty crunch to this sourdough. Their natural oils enhance the bread’s mouthfeel, while their earthy flavor pairs perfectly with cranberries. Toasting the walnuts lightly before adding them can intensify their taste, elevating the overall experience.

Tips for Achieving a Perfect Crust

A hallmark of homemade bread recipes easy or complex is the crust, and with sourdough, steam is your friend. Baking in a preheated Dutch oven traps moisture from the dough, creating a crisp, crackly exterior. Scoring the loaf before baking also helps control expansion, resulting in a professional-looking finish straight from a boulangerie.

Storing and Freezing Your Sourdough

To keep your Cranberry Walnut Rustic Sourdough fresh, store it cut-side down on a cutting board or in a bread box for up to 3 days. Avoid plastic bags as they trap moisture and soften the crust. For longer storage, slice and freeze the loaf in an airtight container for up to 1 month, reheating slices in a toaster or oven to revive the texture.

FREQUENTLY ASKED QUESTIONS

How do I know if my sourdough starter is ready to use?

Your starter should be active and bubbly, having doubled in size within 4–6 hours after feeding. A simple test is to drop a small spoonful into a glass of water; if it floats, it’s ready for baking. If it’s sluggish, feed it again with equal parts flour and water and wait until it shows vigorous activity.

Can I use fresh cranberries instead of dried?

While dried cranberries are recommended for their concentrated flavor and lower moisture content, fresh cranberries can work if adjusted. Reduce the water in the recipe slightly by about 2 tablespoons to account for the extra liquid, and chop the fresh cranberries to distribute them evenly in the dough.

What if I don’t have a Dutch oven?

A Dutch oven is ideal for trapping steam, but you can mimic this effect by placing a baking stone or sheet in the oven to preheat and adding a pan of hot water on a lower rack. Cover the dough with a metal bowl for the first 20 minutes of baking to retain moisture, then remove it to finish browning.

How can I make this recipe gluten-free?

Converting this to a gluten-free version is challenging due to sourdough’s reliance on gluten for structure. However, you can experiment with a gluten-free sourdough starter made from brown rice flour and use a gluten-free bread flour blend. Add a binder like xanthan gum and expect a denser texture, adjusting water as needed.

Comforting Cranberry Walnut Rustic Sourdough you can make today