Cranberry Walnut Sourdough Bread

Name: Cranberry Walnut Sourdough Bread
Prep time: 8 h
Cook time: 45 min
Total time: 32 h 45 min
Yield: 1 Loaf
Ingredients: 10g sourdough starter (100% hydration); 40g bread flour; 40g water; 52g dried cranberries; 52g toasted walnuts; Water or fresh orange juice (enough to submerge cranberries and walnuts); 277g bread flour; 69g whole wheat flour; 239g water; 69g levain (prepared the night before); 8g salt; 52g soaked cranberries (drained); 52g soaked walnuts (drained)

This classic loaf blends the sweet-tart flavor of cranberries with the nutty crunch of toasted walnuts. Perfect for the holiday season (or any time of year), this loaf is visually stunning and absolutely delicious.

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Cranberry Walnut Sourdough Bread: For Your Grazing Table or Festive Spread

Soft Crumb. Big Flavor. Happy Holidays.

Dried cranberries and walnuts get soaked in water - or orange juice -before they ever touch the dough, adding flavor and color without pulling moisture from the crumb. An overnight retard in the fridge slows things down just enough to build flavor and make scoring easy the next morning. The result is a loaf with a festive look and a soft, tender crumb that holds its own on a holiday table.

Baking and Enjoying This Recipe

What Makes This Loaf A Favorite?

Made For The Table: a festive, visually stunning loaf with a soft crumb and crunchy walnuts, equally at home as a holiday gift or the centerpiece of a brunch spread.
Soft Crumb with Flavor, Color & Texture: because the cranberries and walnuts get soaked before they go in, they don't pull moisture out of the dough, keeping the crumb soft and packed with bold flavor and color.

Tips for Success

Hydrate the Fruit & Nuts — Soak dried fruit and nuts before adding them to prevent them from stealing moisture from your dough. Orange juice adds a sweet, citrusy note, but water works too.
Don’t Overwork the Dough — Avoid excessive handling after adding the cranberries and walnuts to prevent tearing the gluten.
Watch Fermentation Times — The dough will ferment more slowly if it’s cold, so expect a slower bulk if your kitchen is cool.
Don’t Skip the Overnight Proof — This slow, cold proof builds flavor and makes it easier to score the dough.

Storage Notes

Store Leftovers: Wrap the bread in a clean kitchen towel or place it in a bread box at room temperature for up to 3 days.
Freeze: Slice the bread and freeze it in a freezer-safe bag for up to 3 months. Toast or reheat as needed.

Customization Ideas

Swap Walnuts: Use pecans, hazelnuts, or almonds for a different flavor.
Add Citrus: Mix in a few pieces of candied orange peel for a hint of sweetness. (See Recipe Card image.)
Boost Flavor: Add a dash of cinnamon or cardamom to the dough for extra warmth.

Pairing Suggestions

Cranberry and walnut is a classic pairing with a soft, mild cheese like brie, and this loaf holds up well on a holiday breakfast table too, toasted with butter or alongside eggs.