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Cranberry Walnut Bread Recipe

Cranberry Walnut Bread Recipe
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★★★★★

4.7 from 10 reviews

This Cranberry Walnut Bread is a delightful homemade artisan loaf combining the tartness of dried cranberries with the nutty crunch of walnuts. Perfect for breakfast or a snack, this bread features a naturally leavened dough that rises slowly for a tender crumb and a golden, crusty exterior.

Ingredients

Scale

Dry Ingredients

  • 3 cups (375 g) all-purpose flour
  • 1 teaspoon kosher salt
  • 1 teaspoon rapid-rise yeast

Wet Ingredients

  • 1 ½ cups water (room temperature)
  • 2 tablespoons honey

Add-ins

  • 1 cup (110 g) dried cranberries
  • ½ cup (58.5 g) walnuts, roughly chopped

Instructions

  1. Combine dry ingredients: In a large mixing bowl, whisk together the all-purpose flour, kosher salt, and rapid-rise yeast until fully combined to ensure even distribution of yeast and seasoning.
  2. Add water and honey: Pour in the room temperature water and honey, then mix until a sticky, cohesive dough forms without any dry flour remaining.
  3. Fold in cranberries and walnuts: Gently incorporate the dried cranberries and roughly chopped walnuts into the dough, distributing them evenly throughout.
  4. Let dough rise: Transfer the dough into a clean, greased bowl and cover it tightly with plastic wrap. Leave it to rise at room temperature for 18 hours or until the dough has doubled in size.
  5. Shape dough into a ball: Turn the risen dough out onto a floured surface and shape it into a smooth ball by folding and stretching the dough over itself.
  6. Rest the dough: Place the shaped dough on a floured piece of parchment paper, spray the surface lightly with nonstick cooking spray, cover with plastic wrap, and let it rest for 30 minutes to relax and slightly rise again.
  7. Score the loaf: Using a sharp knife or bread lame, carefully score an “x” on the top of the dough. This allows controlled expansion during baking and creates an attractive crust.
  8. Preheat Dutch oven: Place a 4-quart Dutch oven into a cold oven. Preheat both to 450°F (232°C), allowing the pot to heat thoroughly for optimal baking conditions.
  9. Bake first stage: Remove the hot Dutch oven carefully and transfer the dough along with the parchment paper into it. Cover with the lid and bake for 30 minutes to trap steam and promote a crusty exterior.
  10. Bake uncovered: Remove the lid and bake the loaf uncovered for an additional 15 minutes or until the crust is golden brown and crisp.
  11. Cool the bread: Carefully lift the loaf out of the Dutch oven using the parchment paper and transfer to a cooling rack. Let cool completely for at least 30 minutes before slicing to allow the crumb to set properly.

Notes

  • For faster rising, you can let the dough rise for 8 to 10 hours, but the flavor and texture improve with a longer, slower rise of 18 hours.
  • If you don’t have a Dutch oven, bake the loaf on a baking stone and place a pan with water in the oven to create steam.
  • Make sure water is at room temperature to activate yeast correctly and avoid killing it with hot water.
  • Use a sharp blade for scoring to ensure clean cuts which allow proper expansion.
  • Store leftover bread wrapped in a cloth bread bag or tightly in plastic to maintain freshness for 2-3 days.

Nutrition

Keywords: cranberry walnut bread, homemade bread, artisan bread, yeast bread, fruit and nut bread, easy bread recipe

Find it online: https://cheframi.com/cranberry-walnut-bread-recipe/