This homemade Cranberry Walnut Artisan Bread is a perfect balance of slightly chewy texture and nutty flavor with sweet dried cranberries. It’s easy to make with simple ingredients and requires no kneading, making it ideal for beginners or anyone looking for a wholesome bread recipe. The walnuts add a delightful crunch, while the cranberries provide a touch of sweetness.
Preparation time: 20 minutes
Resting/Fermentation time: ~1.5 hours
Cooking time: 25 minutes
Total time: 2 hours 15 minutes
Servings: 3 small loaves
Ingredients:
- 320g water (1.3 cups)
- 4g (1 tsp) yeast
- 400g all-purpose flour (3¼ cups)
- 5g salt (1 tsp)
- 80g walnuts (⅔ cup)
- 100g dried cranberries (¾ cup)
Directions:
- Combine water and yeast: In a large mixing bowl, pour 320g of water and add 4g of yeast. Stir to dissolve the yeast and let it sit for a minute.
- Add flour: Gradually add 400g of all-purpose flour in two batches, mixing until a soft dough begins to form.
- Incorporate salt: Add 5g of salt and mix well to combine.
- Rest the dough: Cover the bowl with a cloth or lid and let the dough rest for 15 minutes.
- First fold: After 15 minutes, use a spatula to fold the dough. Gently stretch the edges toward the center.
- Second rest: Cover again and let it rest for another 15 minutes.
- Second fold: Fold the dough a second time, then cover and rest for another 15 minutes.
- Third fold: After 15 minutes, fold the dough again. The dough should now be elastic and stretchy, showing good gluten development.
- Ferment: Cover the dough with a lid and let it ferment at room temperature until it doubles in size (about 45-60 minutes).
- Add walnuts and cranberries: Once the dough has finished fermenting, mix in 80g of walnuts and 100g of dried cranberries. Incorporate them thoroughly into the dough.
- Shape the dough: Lightly flour your work surface and transfer the dough. Shape it into a round ball by folding the sides toward the center.
- Divide: Divide the dough into 3 equal portions and shape each portion into a round.
- Final fermentation: Place each dough round onto parchment paper molds and cover with a cloth. Let them rise until they double in size (about 30 minutes).
- Prepare for baking: Preheat your oven to 220°C (425°F). Before baking, lightly dust the top of the dough with flour.
- Bake: Bake the dough in the oven for 25 minutes or until golden brown.
- Cool: Once baked, transfer the bread to a cooling rack to cool completely before slicing.
Serving Suggestions:
- Serve warm with butter for a comforting snack.
- Pair with soft cheese like brie or goat cheese for a perfect blend of flavors.
- Enjoy with a drizzle of honey for a sweet touch, or use as a base for sandwiches.
Cooking Tips:
- Make sure the dough has developed enough gluten by stretching it gently to see if it forms a thin, elastic film.
- You can toast the walnuts before adding them for extra depth of flavor.
- If you prefer a softer crust, you can brush the bread with a bit of melted butter right after baking.
Nutritional Benefits:
- Walnuts are rich in omega-3 fatty acids, which support heart health.
- Cranberries are a source of antioxidants and add natural sweetness without refined sugar.
- This bread provides a good balance of carbs, healthy fats, and fiber, making it a satisfying option for any meal.
Dietary Information:
- This recipe is vegan as it contains no animal products.
- It can be made gluten-free by using a gluten-free flour blend.
Nutritional Facts (per loaf):
- Calories: ~420
- Carbohydrates: 60g
- Protein: 10g
- Fat: 15g
- Fiber: 5g
- Sugar: 8g
Storage:
- Room temperature: Store in an airtight container for up to 2 days.
- Refrigerator: Store in the fridge for up to 5 days.
- Freezer: Freeze the bread for up to 2 months. Let it thaw at room temperature or reheat in the oven before serving.
Why You’ll Love This Recipe:
- The combination of crunchy walnuts and sweet cranberries adds a burst of flavor and texture.
- It requires minimal hands-on time, making it perfect for busy schedules.
- This bread is versatile and can be served for breakfast, lunch, or dinner.
- It’s a healthy, hearty bread that’s both filling and delicious.
Conclusion:
This Cranberry Walnut Artisan Bread is a delightful addition to any meal, with its rich flavors, chewy crumb, and crunchy texture. Whether enjoyed on its own or as part of a dish, this bread will impress with its simple yet wholesome ingredients. The fermentation process and folds give it a wonderful rise and texture that’s sure to become a household favorite.
FAQs:
- Can I use whole wheat flour instead of all-purpose flour?
Yes, whole wheat flour can be used, but it will result in a denser bread. You may want to use a mix of whole wheat and all-purpose flour for better texture. - Can I replace cranberries with other dried fruits?
Absolutely! Raisins, dried cherries, or even dried apricots can be used instead of cranberries. - How do I store the bread to keep it fresh?
Store the bread in an airtight container or bag at room temperature for up to 2 days, or freeze for longer storage. - What can I substitute for walnuts?
You can use any nuts you like, such as pecans, almonds, or hazelnuts. - Can I make this bread without yeast?
This recipe relies on yeast for rising. However, you could experiment with sourdough starter if you prefer a yeast-free method. - Do I need a bread machine for this recipe?
No, this bread is no-knead and requires minimal equipment, just a mixing bowl, spatula, and your hands. - How do I know when the bread is fully baked?
The bread should have a golden crust and sound hollow when tapped on the bottom. You can also use a thermometer to check that the internal temperature has reached 200°F (93°C). - Can I add spices to the dough?
Yes, adding cinnamon, nutmeg, or allspice can enhance the flavor of the bread, especially with the cranberries. - How do I prevent the dough from sticking to my hands?
Lightly dust your hands with flour or dampen them with water to prevent sticking while shaping the dough. - Can I make this recipe gluten-free?
Yes, substitute with a gluten-free flour blend, ensuring it contains xanthan gum or another binder for structure.