I’m back and kicking off the year with a brand new sourdough recipe! Recently, I’ve been experimenting with different types of breads and this Sourdough Walnut & Cranberry Loaf has got to be my favourite so far. I’ve always loved a good walnut cob, and cranberries in sourdough just singggggg winter time to me, so why not combine the two? This loaf is your basic white sourdough loaf, but with a subtle crunch of walnuts, and a pinch of tart sweetness from dried cranberries. Really, the best and only way to enjoy this bread is with a good slathering of cream cheese, and it is to die for!
Interested in sourdough? Check out these recipes:
- Vegan Sourdough 4 Braid Brioche Loaf (No Aquafaba)
- Vegan Sourdough Cinnamon Roll Pull-Apart Loaf
- My Everyday No Knead Sourdough Loaf
- Sourdough Strawberry Shortcakes
- Sourdough Breakfast Marmalade Buns
- Vegan Sourdough Pecan Rolls With Maple Cream Cheese Icing
If you make this Sourdough Walnut & Cranberry Loaf make sure you leave a like and a comment down below! I absolutely love hearing from you guys, and you can be sure that I’ll try my best to get back to you soon! And of course, if you do make this recipe, don’t forget to tag me on Instagram @amongsttheflour I love seeing the photos of recipes you’ve all made!
Have a beautiful week, happy February and I wish you a safe and warm winter! I look forward to hearing from you soon!
Sourdough Walnut & Cranberry Loaf
- 1/2 cup bubbly, active sourdough starter
- 1 cup water, room temperature
- 1 tbsp extra virgin olive oil
- 3-4 cups strong white bread flour
- 2 tsp fine sea salt
- 1/2 cup walnuts, finely chopped
- 1/2 cup dried cranberries, unsweetened
In the evening
- In a large bowl, whisk together the sourdough starter, water, and oil until just combined.
- Add in the flour and salt. Using your hand, work all of the ingredients together until the flour is fully absorbed and a dough has formed.
- Add in the walnuts and cranberries and knead everything together until the walnuts and cranberries are evenly distributed throughout the dough.
- Scrape down the sides of the bowl and roughly shape the dough into a ball. Cover with a damp tea towel, and leave in a warm place to rest for 30 minutes.
- After 30 minutes, its time to stretch and fold the dough. Take the far side of the dough and stretch it away from you. Fold the stretched out dough over the top of the rest of the dough. Turn the dough 90˚ and repeat the process for the other 3 sides until you’ve gone all the way around.
- Place the dough back in the bowl, cover, and leave to rest in a warm place for 1 hour. After this time, repeat step 4 again (completing another stretch and fold). Once completed, transfer the dough to a lightly oiled bowl (seam side down), cover with a damp tea towel, and leave in a warm place to prove overnight (8-12 hours).
In the morning
- The dough should have risen plenty overnight. Turn the dough out onto a lightly floured surface and leave to sit for 15 minutes.
- To shape the dough, place your hands on the upper half of the dough and push it across the work surface towards you. Turn 90˚ and repeat until you’re happy with the shape and height of the dough.
- Place a well-floured tea towel into a large bowl. Onto the floured surface of the tea towel, place the dough seam-side up into the centre and cover with the towel. Leave to prove in a warm place for 1 hour.
- After 1 hour, preheat your oven to 210˚C (450˚F) and line the bottom of a Dutch oven pan with parchment paper. Place the dough seam-side up in the Dutch oven pan and score (optional).
- Once the oven is up to temperature, place the bread in the oven with the lid to the Dutch oven on, and bake for 20 minutes.
- After 20 minutes, remove the lid and leave to bake for another 40 minutes until golden brown on the surface.
- Remove the bread from the oven and leave to cool for a few minutes. Once handleable, remove the loaf from the Dutch oven and leave to cool completely (1 hour minimum) on a wire rack.
Enjoy this Sourdough Walnut & Cranberry loaf fresh with lots of cream cheese OR slice and seal into a freezer-safe airtight bag and freeze for up to 3 months.