Delicious Cranberry and Pecan Sourdough Bread made with lightly sweetened cranberries and
pecans. Great for holiday morning breakfast bread. During this festive season if you are sourdough loving person or family then try to make this cranberry pecan sourdough bread for breakfast. I wanted to bake a sourdough bread with cranberries for long time, however its sour and bitter taste held me back. Last week I saw a recipe in a Facebook group which used cranberry in challah. I didn’t want to make sweet dough so decide to add it in normal sourdough loaf. Turned out be a great innovation.
I believe just like sweet potatoes, Thanksgiving and Christmas are also the months of cranberries. Do you know Cranberries are related to blueberries, bilberries, and lingonberries?
The most commonly grown species is the North American cranberry (Vaccinium macrocarpon), but other types are found in nature.
Due to their very sharp and sour taste, cranberries are rarely eaten raw. Most of the time it is consumed as juice, which is normally sweetened and blended with other fruit juices, or sauces or added along with recipes.
There are other cranberry-based products which include dried cranberries, and powders and extracts used in supplements.
Cranberries are a great source of healthy vitamins and plant compounds like flavanol polyphenols and antioxidant, some of which have been shown to be effective against urinary tract infections (UTIs).
Fresh cranberries are nearly 90% water, but the rest is mostly carbs and fiber. They also are rich in vitamins and minerals, including manganese, copper, and vitamins C, E, and K1. However, cranberry juice has almost no fiber.
Just like any other, cranberries have side effects too, excessive consumption may cause stomach upset and diarrhea — and may also increase the risk of kidney stones in predisposed individuals.
Why Cranberry Pecan Sourdough bread?
Most of the recipes I have seen only used dried cranberries in sourdough bread. If you are reader of my blog you know that I love to incorporate fruits and veggies in my sourdough bread. I have tried blueberry sourdough, peach sourdough, apple sourdough, pumpkin sourdough. I have also tried dried cranberries in sourdough.
This is the first time I am trying with frozen cranberries as I have it in hand. You can use fresh cranberries. This I can say is barely sweetened and is perfect for my hubby who is diabetic. If you want to sweeten the cranberries. Then use only maple syrup. I think I added both and ended up getting very dilute version of sweetness. If you are using fresh cranberries use only 1-2 tbsp water along with maple syrup that way you will get concentrated. I don’t have enough pecan in my hand so used only whatever available. You can increase the amount of pecan to get more crunch.
Tips to remember
- When using frozen cranberries, you don’t need to add any extra water. This will give more sweetness to your cranberries.
IF using fresh ones use only 1-2 tablespoon water along with sweetener.
- If you want a barely sweetened cranberries follow this method.
- You can interchange nuts, go for walnuts or pistachios.
- You can use brown sugar, agave nectar or honey instead of maple syrup
This cranberry pecan sourdough tastes great with butter and little orange marmalade. Go for it you will love it.
Cranberry and Pecan Sourdough Bread
pecans. Great for holiday morning breakfast. I used frozen you can use fresh too
- For Leaven
- 75 g Bread flour
- 25 g Multigrain flour
- 25 g active sourdough starter
- 100 g water
- For the dough
- 200 g bread flour
- 200 g all-purpose flour
- 210 g leaven
- 124 g cranberries
- 76 g Maple syrup
- 49 g water
- ¼ cup pecan
- 9 g salt
- Prepare Levan
- Mix all the ingredients for leaven and set aside for about 6 hours.
- Prepare Cranberries
- In a saucepan add water and maple syrup and add cranberries and cook for 8 minutes. Then strain and use it if you want more sweetened cranberries don’t add any water and use only maple syrup.
- Autolysis and bread dough
- When leaven is ready mix with flour mix, salt to form as shaggy dough.
- Set aside for another 30 minutes then fold in cranberries to the dough and fold the dough at 2 one-hour interval and then laminate the dough for another 1 hour and coil fold the dough 1-hour interval for next two hours and then shape the dough.
- Once you shaped the dough transfer to banneton and set aside refrigerator for cold ferment for 12 hours.
- Next morning pre-heat oven to 475. Score the dough and transfer the dough into cold Dutch oven.
- Bake it in a pre-heated oven for 475 F for 20 min. Then reduce the temp to 450F for another 20 minutes Then remove the lid and bake for another 10-15 minutes.
- Enjoy with your favorite jam or fruit spread.
IF using fresh ones use only 1-2 tablespoon water along with sweetener. If you want a barely sweetened cranberries follow this method. You can interchange nuts, go for walnuts or pistachios.
Pin it for later
This is Swathi ( Ambujom Saraswathy) from Zesty South Indian Kitchen who loves to explore cuisines from all over the world. Whenever possible I try to to give an Indian touch to several of the world cuisine, and has weakness for freshly baked bread. All the recipes you see here are created by me and approved after taste-test by my family.