Cranberry Walnut Orange Sourdough Bread

Delicious naturally leavened Cranberry walnut Orange Sourdough Bread made with craisins, orange juice, orange zest and nutty toasted walnuts. Excellent nuts and fruit studded bread.

Cranberry and orange are ultimate combination when it comes to both if it joins with Walnut then it will be going to extra delight. I made with Cranberry Walnut Orange Sourdough Bread.  Sweetness and tartness of dried cranberries perfectly mingled with fresh orange juice. Adding to orange zest adds extra layer of flavor. The nutty walnuts make it more decadent sourdough bread.

How to make this Cranberry Walnut Orange Sourdough Bread?

To make this recipe you need following ingredients

Leaven: I used young leaven made with my 100% active starter (50: 50 all-purpose flour and whole wheat flour)

Bread flour:  This adds chewiness to the bread I think better to use bread flour rather all-purpose flour as it less protein compared to bread flour.

Whole wheat flour and rye flour:  Whole wheat flour and rye flour adds nuttiness to dough.

Craisins/ dry cranberries:   This adds classic tart and sweetness to the sourdough

Walnuts: Always use toasted walnuts as toasting can bring out more flavor.

Orange juice: I used fresh orange juice to soak the craisins

Orange zest: This is to add extra layer of flavor to the sourdough

Salt:  Salt is not only helping in controlling fermentation but also helps to add the taste of the bread.

Water: This recipe used about 81.25% of hydration from both water and orange juice.

Points to remember while making the Cranberry walnut Orange Sourdough bread

Use young leaven mainly about 4 – 5 hours after mixing the starter.

2) Always chop the cranberries and walnuts otherwise you end up with big pieces which makes difficult for uniform spreading.

3) If you adjust the water content you can add cranberries + soaked orange juice into the recipe, otherwise stick to the recipe in which I drain the juice and added only soaked cranberries.

4) Orange zest – you can increase the amount if you want.

5) You need to autolyse the flours at least 1 hour maximum up to 5 hours. This will be easy if you mix both leaven and autolyse the flour

4) You can either mix in cranberries, orange zest and walnut along with flour or you can incorporate it into sourdough during coil fold like I did. If you are making in bulk quantities it will not be possible, so incorporate them directly into the dough.

5) Always add salt after 30 minutes of incorporating the starter into the sourdough. 

6) Bulk fermentation about 5 hours and retard (overnight proof in refrigerator is about 14 hours).

7) Bake in pre-heated Dutch oven to higher oven spring.

8) Make sure to cut the bread after complete cooling.

Baking schedule

If you like this bread recipe please check these too

Cranberry Pecan Sourdough Bread

Pumpkin Cranberry Sourdough Bread

Light Rye Sourdough with Cranberry and Nuts

When it comes out of the oven it is darker color loaf just like chocolate chip bread with cranberries and walnuts peaking in between.

This is excellent delicious bread, each slice has the aroma of orange zest, tart, and sweet fruit along with earthy walnuts.   You can eat as such or even toast with little butter.

If you try this bread, please tag me @nidhinikhil in Instagram or @zestysouthindian in Facebook   I would love to see your creations.

Print Recipe

5 from 17 votes

Cranberry Walnut Orange Sourdough Bread

Delicious naturally leavened Cranberry walnut Orange Sourdough Bread made with craisins, orange juice with aromatic orange zest andnutty toasted walnuts. Excellent toast nuts and fruit studded bread.

Prep Time1 d

Cook Time50 mins

Total Time1 d 50 mins

Course: Main Course

Cuisine: American

Keyword: #cranberry walnut Orange sourdough bread, #sourdoughbread

Servings: 12 servings

Calories: 217kcal

Author: Swathi (Ambujom Saraswathy)

Ingredients

• Leaven
• 20 g Starter 100% hydration 50: 50 All-purpose flour and Whole Wheat flour
• 30 g Bread flour
• 20 g Whole wheat Flour
• 50 g Water
• Dough
• 330 g Bread flour
• 70 g Whole wheat flour
• 30 g Rye flour
• 90 g Walnuts
• 60 g Craisins
• 310 g Water
• 30 g Orange juice
• Zest of one orange
• 9 g Salt
• 94 g Leaven

Instructions

Make Leaven

• In the morning make your dough combine 2 tablespoons (15-20 grams) of unfed sourdough starter with 50g of water 30 g of bread flour, and 20 g of whole wheat flour. Mix until there are no dry bits of flour, cover loosely with plastic wrap and let sit out for 4-5 hours or until it doubles in volume.

Autolyse the dough

• Around 4 hours of Leaven making, Mix all the flours in 300 g of water in a large bowl. And mix by hand until there are no dry bits. Knead for 1-2 minutes until well combined. Cover and let rest for one hour.

Add leaven into the dough

• After autolyse with flour incorporate the leaven into the dough
• Then after 30 minutes add salt. Mix well and cover the dough again and set aside

Stretch and fold

• Then stretch and fold the dough every 1 hour for until 2 hours. This means grabbing the underside of the dough and stretching it up and over the rest of the dough. Perform a few of these turns each time you handle the dough.

Soak the craisins in orange juice

• About 1 hour remaining to laminate the dough, soak craisins in orange juice and set aside. When you are ready to use you need to strain the orange juice.

Laminate the dough

• One hour after last stretch and fold do a lamination of the dough. Means spread the dough into thin sheet and fold them into a letter fold. To this incorporate, Orange Zest, Walnuts and Craisins.

Coil fold

• If you are planning for 1 coil fold do that 2 hours of lamination. If you are doing 2 coil folds give 1 hour’s interval.

Shaping the dough

• Then transfer the dough lightly floured workspace and shape them into round Boule. Fold the third of the dough closest to you inward, and then stretch the dough out to the sides. Fold the right, and then left sides in toward the center. Fold the top of the dough inward, and then wrap the bottom part of the dough over it all. If you want, you can make pre-shape and set aside for 15 minutes and then make a final shape.
• Work this into a round shape, and place seam side up in a proofing basket lined well with flour.

Cold proof

• After transferring to Banneton, Let rise the dough overnight in the refrigerator. You can keep this cold retard up to 14 hours.

Score and Bake

• When you are ready to bake preheat oven to 475°F.
• Remove the dough from the proofing basket and score and transfer to Dutch oven and close the lid and immediately place the top back on and return to the oven.
• Turn the heat down to 450°F and cook for 25 minutes.
• After 25 minutes remove the top of the Dutch oven and rotate the pan. Continue to bake the bread for another 35 minutes, until the crust is deeply caramelized.
• If you want crackling crust after switching off the oven keep oven door ajar and keep the bread inside.
• once bread comes out of oven cool completely in the wire rack and cut it into slice and enjoy with some butter

Video

Notes

If you are not immediately using the bread you can slice and freeze them for future use. 

Nutrition

Calories: 217kcal | Carbohydrates: 36g | Protein: 6g | Fat: 6g | Saturated Fat: 1g | Sodium: 293mg | Potassium: 102mg | Fiber: 3g | Sugar: 4g | Vitamin A: 5IU | Vitamin C: 1mg | Calcium: 13mg | Iron: 1mg

Tried this recipe?Mention @nidhinikhil or tag #zestysouthindiankitchenrecipes!

Swathi

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.