Welcome to our favourite sourdough bread recipe to date! This Cranberry Walnut Sourdough Bread recipe combines the rich, earthy flavour of walnuts with the sweet tartness of cranberries, all nestled within a medium hydration dough with that signature sourdough tang. Each thick slice promises a perfect balance of textures and tastes, making it a wholesome and satisfying addition to your baking repertoire.
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This Sourdough Cranberry Walnut Bread is a perfect bread for Thanksgiving dinner or Christmas breakfast table! Just like our Cinnamon Raisin Sourdough or Sourdough Bara Brith! Especially when it is freshly made that same day! Happy baking everyone!
Flavoured Sourdough: How, When and What Mix-Ins To Add To Your Sourdough?
Discover a variety of mix-ins and learn how they affect hydration and bulk fermentation, master the art of substituting water with coffee and tea, and explore a plethora of creative mix-in ideas. Plus, get 2 exclusive bonuses that will inspire you to create the most flavoursome and unique sourdough!
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Ingredients and Substitutes
If you like my everyday sourdough bread, you are going to be in love with this Cranberry Walnut Sourdough Bread! Here's what you will need:
- strong white bread flour: you can substitute up to ⅓ of white flour with whole wheat flour, rye flour or spelt flour.
- salt.
- active sourdough starter: very active and bubbly, 100% hydration.
- water: luke warm water speeds up the process of the sourdough starter rising.
- walnuts: some people like them toasted, but I always use untoasted walnuts in this recipe. I feel the bread is less bitter this way, especially if you intend to toast the slices of bread.
- dried cranberries: sweetened or unsweetened.
Variations
Make it truly your own and try some variations next time you make it:
- Add 1 tablespoon of orange zest - it's perfect when making Sourdough Cranberry Bread for Christmas (try our festive Cranberry and Orange Sourdough Bread).
- Add a teaspoon of cinnamon or mixed spice!
- Substitute up to ⅓ of white strong flour with whole grain or spelt flour.
- Substitute walnuts with pumpkin seeds (or follow our Seeded Sourdough Bread Recipe here instead)
- Try raisins or sultanas instead of dried cranberries.
- Fancy a beautiful summer sourdough? Try our Lemon Blueberry Sourdough Bread or Strawberry Sourdough Bread!
Bakers Schedule
If you're not sure when to start making your Cranberry Walnut Sourdough, here is an example of a sourdough baking schedule that I typically use:
Day 1
8:00 AM Feed starter and wait for it to double in volume. If you have a problem, learn about sourdough starter not doubling within 4 hours.
12:30 PM Make the dough
13:00 Bulk Fermentation (for the next 3 hours I'll coil fold the dough every half hour)
13:30 1st Set of Folds
14:00 2nd Set of Folds
14:30 3rd Set of Folds (I incorporate cranberries and walnuts now)
15:00 4th Set of Folds
15:30 5th Set of Folds
16:00 6th Set of Folds, then leave it for 1-2 hours to bulk proof undisturbed
18:00 Shape, place the rounded dough into a basket and a bag, then cold proof in the fridge overnight.
Day 2
Score, bake, let it cool and eat!
Equipment Used
- Kenwood Stand Mixer With Dough Hook Attachment
- Flexible Dough Scrapers
- Large Metal Mixing Bowl, for proofing and folding
- Flour Shaker
- Banneton Basket (or a Proofing Basket Alternative)
- Bacofoil Baking Parchment
- Dough Scorer
- Dutch Oven
- Wire Rack
Step-By-Step-Method
A Note on Sourdough Starter
This walnut cranberry sourdough bread is naturally leavened (there is no commercial yeast in it), so the rise completely depends on the natural yeast in your sourdough starter. Since we are adding walnuts and cranberries to the dough, your sourdough starter will need to be extra mighty to give your loaf a good rise.
So make sure you use a good active starter. Feed it and see if it at least doubles within 4 hours (at room temperature). If not, feed it again. You need the yeast colonies to be strong and healthy!
Mix The Dough
In a large bowl of your stand mixer, combine flour, water and active starter and mix everything into a shaggy dough. Cover and leave it to fermentolyse (i.e. autolyse but with the starter mixed in) for 30 minutes.
Add the salt, and run your stand mixer with the dough hook attachment for 10-15 minutes until you have a soft and elastic dough.
Folds, Add-Ins and Bulk Fermentation
Scoop the sourdough into a lightly greased bowl, cover it with a damp tea towel or cling film (plastic wrap) and let the dough rest in a warm place for 30 minutes.
Stretch and Folds For Sourdough (Technique and Benefits)For the next 3 hours, every 30 minutes perform a set of folds (coil folds or stretch and folds) - you will do 6 sets altogether (see video on how to coil fold below).
Before you start the third set of folds, scatter the walnuts and cranberries on top and stretch and fold the sourdough into the middle from all four corners. Then turn it over and repeat the fold, until the fruit and nuts are well distributed.
After 6 sets of folds, leave the dough to bulk rise for another 1-2 hours. The fermentation time will depend on the temperature of your kitchen, the amount of gluten in your flour and the strength of your yeast colonies, but 2 hours will generally be sufficient.
Shaping & Overnight Cold Proof
Generously dust a banneton basket with flour.
Don't have a banneton basket? No problem! Head to our article about Proofing Basket Alternatives to find a substitute in your kitchen!
Using a bench scraper, scoop the dough out onto a work surface and shape it into a tight loaf of bread.
Place the shaped dough smooth side down into the prepared basket, dust the top with more flour and then place it into a plastic bag. Leave the dough in the fridge for its second rise overnight (but don't let the dough proof for longer than 36 hours).
Head to our dedicated article about How To Know When Your Sourdough is Done Proofing to learn more.
Baking
The next morning or once you're ready to bake, set the oven temperature to 230°C Fan. Place the Dutch oven into the oven whilst it is preheating.
Take the sourdough out of the fridge and invert it onto a large piece of parchment paper. Dust the top of the dough with a little bit of flour.
Using a dough scorer or a thin blade, score the top of the loaf.
Lift the dough into the pre-heated Dutch oven by the sides of the parchment paper, cover it with a lid and place it in the oven for 25 minutes.
After 25 minutes, take the lid off and continue cooking for a further 25 minutes.
Once baked, lift the bread out onto a cooling rack, and slide the parchment paper from the base. Leave it to cool down to room temperature before slicing!
Recipe FAQs
Can I Use Fresh Cranberries In This Recipe?
We wouldn't recommend it, as it will create too much moisture and acidity in the dough. Use dry cranberries instead.
Can I Make Cranberry Walnut Bread Without a Dutch Oven?
Yes, but you will need to create steam in the oven. Simply place a small ovenproof dish with water in the bottom of the oven as it preheats, and bake for about 35 minutes at 230 C. Head to our beginner sourdough recipe here to hear more about baking sourdough without the Dutch oven.
Can I Make This Recipe With Plain/All-Purpose Flour?
You can. Your bread dough may not be as elastic and you may not get as much of an oven spring, but it will still taste delicious.
Why Is My Cranberry Walnut Sourdough Bread Gummy?
There are three main reasons why this may be the case. 1. Underproofing or overproofing can make your bread dense and gummy. 2. Underbaking means that too much moisture is left inside and it will create an overly chewy texture when the bread is cooling. 3. Slicing warm bread.
Christmas Sourdough ebook
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Popular Sourdough Bread Recipes On The Blog
In search of the best sourdough recipe out there? We make lots of loaves of bread in search of perfection. And so far, these are our favourites:
How To Serve Cranberry Walnut Sourdough?
OK, this is where I get very excited because this Cranberry and Walnut Sourdough is the best bread for soooo many things!
The easiest and possibly the best way to eat this bread is with a generous amount of salted butter slathered all over, but hear me out. The sweet, tart and nutty flavor of this loaf goes so well with Baked Camembert and any cheeseboard! It's just a match made in heaven.
What is more, it makes a delicious turkey sandwich!
Storage and Leftovers
Cranberry Walnut Bread is best served on the day it is baked. As a matter of fact, it is best as soon as it cools down to room temperature! But if you have leftovers, or would like to keep the whole loaf for later, head straight to our article about Storing Sourdough Bread.
But in short, you can store it at room temperature for up to 48 hours, or freeze your sourdough to preserve maximum freshness. You may freeze sourdough whole or in slices.
If you wish to enjoy a slice of cranberry and walnut sourdough the next day, we suggest toasting it first. But make sure to toast it lightly, as the cranberries and walnuts will burn quickly and your bread will have a bitter aftertaste! It is best slathered with lots of butter the next day!
Walnut and Cranberry Sourdough Bread
Equipment
- Flexible Dough Scrapers
- Banneton Basket
- Dough Scorer
Ingredients
- 400 g strong white bread flour
- 160 g active sourdough starter 100% hydration
- 230 ml water
- 8 g salt
- 80 g walnuts roughly chopped
- 80 g dried cranberries
Instructions
Day 1:
- Once your starter has doubled in volume, in a large bowl of your stand mixer, combine flour, water and active starter and mix everything into a shaggy dough. Cover and leave it to fermentolyse (i.e. autolyse but with the starter mixed in) for 30 minutes.
- Add the salt, and run your stand mixer with the dough hook attachment for 10-15 minutes until you have a soft and elastic dough.
- Scoop the sourdough into a lightly greased bowl, cover it with a damp tea towel or cling film (plastic wrap) and let the dough rest in a warm place for 30 minutes.
- For the next 3 hours, every 30 minutes perform a set of folds (coil folds or stretch and folds) - you will do 6 sets altogether (see video on how to coil fold below).
- Before you start the third set of folds, scatter the walnuts and cranberries on top and stretch and fold the dough into the middle from all four corners. Then turn it over and repeat the fold, until the fruit and nuts are well distributed.
- After 6 sets of folds, leave the dough to bulk rise for another 1-2 hours. The fermentation time will depend on the temperature of your kitchen, the amount of gluten in your flour and the strength of your yeast colonies, but 2 hours will generally be sufficient.
- Generously dust a banneton basket (or a large mixing bowl lined with a clean tea towel) with flour. Using a bench scraper, scoop the dough out onto a work surface and shape it into a tight loaf of bread.
- Place the shaped dough smooth side down into the prepared basket, dust the top with more flour and then place it into a plastic bag. Leave the dough in the fridge for its second rise overnight (but don't let the dough proof for longer than 36 hours).
Day 2:
- The next morning or once you're ready to bake, set the oven temperature to 230 C Fan. Place the Dutch oven into the oven whilst it is preheating.
- Take the sourdough out of the fridge and invert it onto a large piece of parchment paper. Dust the top of the dough with a little bit of flour.
- Using a dough scorer or a thin blade, score the top of the loaf.
- Lift the dough into the pre-heated Dutch oven by the sides of the parchment paper, cover it with a lid and place it in the oven for 25 minutes.
- After 25 minutes, take the lid off and continue cooking for a further 25 minutes.
- Once baked, lift the bread out onto a cooling rack, and slide the parchment paper from the base. Leave it to cool down to room temperature before slicing!
Video
Nutrition
Paula says
Like the rest of the internet, I’m loving sourdough right now! Excited to try this clever variation with walnuts. Tasty!
Ieva Greber says
Welcome to the sorudough world! We have been in it for a long while now, but this recipe has been one of our favourites for years! 🙂
Heather says
I love baking with Sourdough, this is a fabulous flavor combination! With the perfect texture and taste, thank you!
Ieva Greber says
Thanks, Heather! Glad you liked it! 🙂
Ann says
I'm obsessed with sourdough and I now I'm ready to venture into adding flavor elements like here in this recipe..thanks!
Ieva Greber says
You are going to love it, Ann! Enjoy the process 🙂
Mahy says
I can never say no to a good bread recipe. This sourdough bread is absolutely amazing!
Toni says
This is such a perfect sourdough bread!! Thank you so much for sharing your recipe! I can't wait to make it again!
Ieva Greber says
Thanks, Toni! 🙂
Lina says
I tried this cranberry walnut sourdough bread, and it turned out amazing! The mix of tangy cranberries and earthy walnuts gives it such a rich, balanced flavor.
Ieva Greber says
Thank you so much, Lina! Glad you liked the flavours 🙂
Liz Stang says
I really thought I messed something up because I got no rise in the bulk ferment of 2 hours or the long sit in the fridge overnight but it turned out beautifully and tastes delicious.
Ieva Greber says
Glad it turned out great! Bulk fermentation is always a tricky one - if it's not rising, you can allow it a little more time to ferment at room temperature. I can't believe how much longer my dough takes in winter compared to summer, with just a couple degree difference! 🙂
May says
Walnut cranberry sourdough bread is delicious I have tried it thanks for sharing.
Deborah says
I want to make this ASAP it looks so good. Do you have a recipe for a sourdough starter???
Ieva Greber says
Yes! I made my own sourdough starter years ago, but it takes time (you can make with it after about 1-2 weeks, but it doesn't reach its full potential for a few months). If you can, get some from a local sourdough bakery, or buy one online and you can start baking pretty much straight away. Here are some resources that may be helpful:
1. https://somebodyfeedseb.com/sourdough-starter/
2. https://somebodyfeedseb.com/rye-sourdough-starter/
Elena says
This loaf looks absolutely incredible! I can only imagine how good that cranberry and walnut combination tastes. Do you find the dried cranberries hold up well to the long bake time?
Ieva Greber says
Thank you! No issues with the cranberries as long as they are well distributed in the dough and not coming to the surface (that's when they'll burn).
Leslie says
This was amazing! Your suggestion of adding a little bit of cinnamon was the perfect touch! Really enjoyed this!
Ieva Greber says
So glad you liked it! It's one of our favourite cold weather sourdough breads 🙂
Janet Pogasic says
Tomorrow I am going to put this in the oven; however, I don't know what 230 C Fan means? Is that 450 degrees? Thank you for your wonderful recipe and help!
Ieva Greber says
Yes, 230 C is 446 F (and thank you for reminding me to update the recipe with both :). Hope your bread turns out beautifully!
Janet Pogasic says
Thank you for the quick reply! And, yes! The bread turned out so good, thanks to your excellent instructions. I used whole dried tart Montmorency cherries because I didn't have dried cranberries and everything; the flavor, texture, crust, etc. are perfect! I cannot wait to try some of your other recipes. Thank you!
Ieva Greber says
Oh I’m so happy to hear this! Tart cherries sound like a gorgeous swap for the cranberries — honestly, that might need to become an official variation. 😄
I’m thrilled the flavour, texture and crust all turned out so well. Thank you so much for coming back to let me know, and I hope you find a few more sourdough recipes here to love!