On the fifth day of Breadmas my Baker gave to me, Walnut Cranberry Bread! I love dried fruit and nuts in bread. Bread is already such a great food, so adding the sweetness and richness of walnuts and cranberries is just a bonus. This walnut cranberry bread is based on my No Knead Bread recipe, but with a few adjustments. But it’s just as simple and great for beginner bakers.
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Another tasty No Knead bread! If you haven’t made a no knead bread before this walnut cranberry bread is a great place to start. Basically all no knead breads are failsafe but this one is also ultra tasty!
A little Whole Wheat Goodness
Adding whole wheat flour to this walnut cranberry bread was pretty important for me, taste wise. I’ve made this with only white flour, and it’s still yummy, but it’s missing depth. The walnuts really shine alongside the whole wheat flavour. And obviously, everyone’s digestion loves that fiber!
Cranberry of the Walnut Cranberry Duo
I have also tried this recipe with other dried fruits and it was okay. But I found that the tartness of the cranberries was the perfect pairing for the rich nuttiness of the whole wheat and walnuts. I’ve also been having this bread topped with avocado, Yoghurt Cheese, and Pickled Onions. And I’m loving that combo! I don’t know what makes that so good. The bread is dense and chewy, so it toasts really well. Then the tart cranberries, the rich walnuts and the fatty avocados all just really jive together. And yes, you can hate on avocado toast all you like, but I love it, and you can’t stop our love!
Temperature Check
The only thing that I like to remind folks about for any no knead bread, is your ambient temperature. In the hot months this bread rises significantly faster. And in the cold months, you may find yourself waiting 1.5 times as long. So if you know the ambient temps in your kitchen, try your best to find a stable one. You can make a warmer spot using a closed oven with the light on, or a pantry cupboard near your fridge. Likewise, you can also put this dough into the fridge for a portion of it’s rising time in the the hot months.
Don’t forget to check out the first 4 Breadmas recipes (below) and follow along on Instagram @dorkylittlehomestead. And if you bake the breads, tag me in a pic! I’d love to see your creations.
Focaccia with Herbs de Provence
Walnut Cranberry Bread
Equipment
- Cast Iron Dutch Oven
- Kitchen Scale
- Bread Lame or Sharp Knife for scoring
Ingredients
- 1 cup Dried Cranberries +Boiling water for soaking
- 1 cup Toasted Walnuts
- 418 g White Flour
- 275 g Whole Wheat Flour
- 12 g Salt Koscher
- 21 g Dry Active Yeast
- 504 g Water
- 1 Tbsp Maple Syrup
Instructions
- Pour boiling water over the cranberries and allow to soak for about 10 minutes. Drain and set aside.
- In a large bowl combine the flour, salt, yeast, walnuts, and drained cranberries. Stir to distribute the ingredients.
- Combine the water and maple syrup. Then add to the dry ingredients.
- Mix together with your hand. This isn't kneading, it's just mixing. You want all the ingredients to be incorporated, and to absorb all the flour. The mixing usually takes about 2-3 minutes. Mixing with your hand lets you feel for all the unmixed spots.Once fully mixed, cover tightly and let rise in a warm spot for about 4 hours, or until more than doubled in size.
- Put a large cast iron Dutch oven into the oven and preheat to 450F.
- Once the oven has fully heated, remove the Dutch oven and sprinkle the bottom with cornmeal.
- Gently transfer the dough out onto a flour surface. Without pushing out too much air, shape the dough into a tight ball. Not so tight that it tears, but tight enough that the outer surface is springy.
- Carefully place the dough ball into the Dutch oven, and slice the top of the dough with a sharp knife or bread lame. Place on the lid and return to the oven.
- Bake for 20 minutes with the lid on, and another 20 with the lid off. The bread will sound hollow when tapped on the underside, and will have a dark golden, crisp crust.
- Allow to cool fully before slicing. Store in a seal bag in the fridge for up to 2 weeks, or in the freezer for up to 2 months.
LizaLeigh
