Cranberry Walnut Bread
This homemade Cranberry Walnut Bread is a delightful blend of tart cranberries and crunchy walnuts, offering a warm, comforting experience perfect for any table.
Ingredients
Bread Ingredients
- 3 cups all-purpose flour Look for high-protein flour for better gluten formation.
- 1 teaspoon kosher salt Use good quality sea salt to enhance flavor!
- 1 teaspoon rapid-rise yeast You can use active dry yeast if you allow for longer rise times.
- 1.5 cups water, room temperature Avoid cold water to promote proper yeast growth.
- 2 tablespoons honey Feel free to substitute maple syrup for a vegan option.
- 1 cup dried cranberries Try to use unsweetened ones for a more pronounced tartness.
- 0.5 cup walnuts, roughly chopped Toasted walnuts add depth to the flavor.
Instructions
Preparation
- In a large mixing bowl, combine the flour, salt, and yeast. Whisk together until fully blended.
- Slowly pour in the water and honey. Stir until everything is combined into a shaggy dough.
- Fold in the dried cranberries and chopped walnuts until well-distributed.
- Transfer the mixture into a greased bowl, cover tightly with plastic wrap, and let the dough rise at room temperature for 18 hours.
- Once risen, turn the dough onto a floured piece of parchment paper. Lightly flour your hands and shape it into a ball.
- Lightly spray the dough with nonstick cooking spray, cover with plastic, and let it rest for 30 minutes.
- Place an empty Dutch oven into a cold oven, preheat to 450°F (232°C) for about 30 minutes.
- Score the top of the loaf with an “X” using a sharp knife.
- Transfer the dough into the hot Dutch oven and cover with the lid. Bake for 30 minutes, then remove the lid and bake for an additional 15 minutes until golden brown.
- Carefully remove the loaf from the Dutch oven and allow it to cool on a wire rack for 30 minutes before slicing.
Notes
Wrap leftover bread in plastic wrap and store at room temperature for up to 3 days. You can freeze slices wrapped tightly for up to 3 months.