Sourdough Cranberry Walnut Bread Recipe

A rustic loaf of freshly baked bread with fruit and nuts, resting on an orange and white checkered cloth. One slice is cut and placed nearby. In the background, a white cup and saucer are visible on a white cake stand.

Sourdough Cranberry Walnut Bread Recipe

Have you tried the cranberry walnut bread from Costco? I love this yummy bread, but it’s only available during certain times of the year. So, I decided to create my own version: sourdough cranberry walnut bread! It’s such a close match with the chopped nuts and cranberries that I’m thrilled with the result. Now, I don’t have to wait until the holidays to enjoy my favorite bread!

Course Bread

Cuisine American

Keyword Bread, cranberry bread, no knead bread, sourdough, sourdough cranberry walnut bread

Prep Time 13 35

Cook Time 45

Total Time 14 20

Servings loaf

Calories 2617kcal

Author Janine Waite

Ingredients

100 grams sourdough starter bubby active starter that has been fed.
375 grams warm water
500 grams flour
2 tsp salt

Mix-Ins

70 grams dried cranberries
75 grams hot water
75 grams chopped walnuts
1 tsp ground cinnamon
40 grams honey
3 tbsp brown sugar lightly packed

Instructions

Make the Dough

Whisk together the starter and water using a fork or spatula in a large bowl. Add the flour and salt, then mix until combined. The dough will be thick, shaggy, and challenging to mix. If you find that the flour isn’t fully incorporated, add water one tablespoon at a time until it all comes together. Finish by hand if needed to form a rough dough. The dough will start heavy, thick, and sticky, but it will relax as it rests. Cover it with a damp kitchen towel and rest for 30 minutes.

First Stretch and Fold

After 30 minutes, take one corner of the dough, stretch it up, and fold it into the center. Repeat this process 4 to 5 times, working around the dough. Let it rest for another 30 minutes, then repeat the stretching and folding. If you have time, repeat this process two more times for 4 cycles over 2 hours. However, even just one round of stretches and folds will still benefit your dough, so don’t worry if you need to step away shortly after mixing.

First Rise (Proof the Dough Overnight)

Cover the bowl with a damp kitchen towel (wet and wring it out) and let the dough rise at room temperature for about 8 to 10 hours at 70°F (21°C), on the counter overnight for 8-12 hours at room temperature. This bulk fermentation time can vary depending on your environment—warmer homes will speed up the rise, while cooler ones slow it down. I’ve proofed for up to 18 hours in colder winters, whereas in warmer summer conditions, the dough was ready in just 8 hours. You can proof it in your oven if it has this bread-proofing feature.
Remember that the timing can vary based on the amount of starter used and the temperature of your kitchen, so rely on visual cues like volume increase rather than time alone. A straight-sided vessel can make it easier to see when the dough has risen enough.

Soak Cranberries

Add hot water to the dried cranberries. Soak the cranberries until plump, then drain and squeeze out the water. Set aside for later.

Add Cranberries, Walnuts, Cinnamon, Honey and Brown Sugar

Add in a bowl, the cranberries, walnuts, cinnamon, honey, and brown sugar and thoroughly mix. Then, add it to the dough and mix thoroughly with your hands.

Prep Bowl with Parchment Paper

Line a 12-inch bowl with parchment paper.

Second Stretch

First, wet your hands and gently loosen the dough from the sides of the bowl. Gently lift the dough from the middle, raising it about 1-2 feet, then gently fold it back onto itself like a ribbon draped on itself. Wet your hands again, rotate the bowl a quarter turn, and repeat the process. If needed, you can do this again in 20 minutes. On the third lift and stretch, place the dough into a parchment-lined bowl with the seam side down.

Second Rise

Remember to refrigerate the dough for 1 to 3 hours. Chilling the dough makes it easier to score and helps enhance the “oven spring” during baking. It’s important to note that the dough won’t rise during this time — it’s simply for firming it up for baking.
During this time, preheat the oven to 550°F with the Dutch oven pot with the lid on.

Bake Loaf

After carefully removing the Dutch oven from the oven, close the door to keep the heat inside. Take off the lid, then gently lift the dough by holding the corners of the parchment paper and place it into the Dutch oven. Quickly cover with the lid.
Return the bread to the oven, reduce the heat to 450° F, and bake covered for 30 minutes.
After 30 minutes of baking, remove the lid, lower the temperature to 400ºF (200ºC), and continue to bake for 10 – 15 minutes more.

Cool Bread

Once the bread is done, cool it on a wire rack for 1 hour before slicing.

Nutrition