Sourdough Cranberry Walnut Bread – Perfect for Holidays

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This sourdough cranberry walnut bread is simple, rustic, and delicious.

The outside is golden and crusty, while the inside is chewy, light, and filled with juicy cranberries and toasted walnuts. It’s a delightful artisan bread that will be your seasonal go-to.

It makes a beautiful and thoughtful gift and is perfect for sharing at holiday gatherings.

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If you’ve been searching for a festive holiday sourdough bread, you have landed in the right spot!

And if you feel like figuring out a new recipe in the middle of the holiday madness is beyond your capacity, well, you are really in the right spot (and in good company).

In my recent holiday homemaking video on YouTube, I shared that I am trying to scale back on the holiday madness this year.

I’m adopting a slow and steady mindset and focusing on the simple joys of the holiday season. I’ve been decorating with a bits-and-pieces approach and taking my time as I go.

I am also embracing simplicity this holiday season by adding festive elements to my regular routine, like this sourdough cranberry walnut bread.

This delicious holiday bread uses my regular no-knead sourdough recipe but includes sweet, juicy cranberries and crunchy, toasty walnuts.

The process is the same if you are used to making no-knead bread. You don’t have to learn new sourdough skills. All you do is add a burst of holiday color and flavor to the same sourdough bread you know and love.

My routine feels fresh and festive by simply adding holiday flavors to my favorite bread. I’m so excited for you to try it!

Happy holidays!

Why You’ll Love This Holiday Sourdough Bread

• Festive: The cranberry-walnut flavor combination creates a festive flavor and aesthetic.
• Rustic: This artisan bread is simple and beautiful. It looks and tastes rustic.
• Simple Ingredients: This cranberry walnut loaf uses simple ingredients, most of which you probably have in the pantry.
• Sourdough: The sourdough tang adds a subtle and delicious flavor. Plus, you reap all of the health benefits (more about that below). If you don’t like tangy bread, check out my post about how to make sourdough less sour.
• Gifts: This sourdough bread recipe makes a great handmade holiday gift. If you know someone who wants to make their own bread, you can also make them a DIY sourdough starter gift set and a boule of cranberry walnut bread.

Benefits of Sourdough Bread

• Long fermentation: The wild yeast and bacteria in sourdough starter digest and neutralize phytic acid present in the grains, making the nutrients in wheat more bioavailable.
• Gluten-sensitivity: It is also widely suggested that gluten-intolerant people can tolerate sourdough. However, if that applies to you, I suggest talking with your healthcare provider to see if sourdough is a good choice for you (source).
• Lower glycemic index: Studies suggest that sourdough has a lower glycemic index than store-bought breads.

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Ok, let’s dive into the nitty gritty of this recipe!

Tools You May Need

• Bowls: You’ll need a large bowl for the dough and small bowl for soaking the cranberries.
• Kitchen scale: For accurate and repeatable results, use a waterproof kitchen scale to weigh the ingredients.
• Measuring cups and spoons: I included the cup measurements in the printable recipe card below if you don’t have a kitchen scale.
• Danish dough whisk: I like using a Danish whisk to mix the ingredients.
• Towel: Use a damp towel or beeswax wrap to cover the dough.
• Skillet: I usually use a cast iron skillet to toast the walnuts, but any skillet will do.
• Proofing box: A proofing box isn’t necessary. But if a warm spot for the dough is hard to find, the Brod & Taylor proofing box & slow cooker is a game changer!
• Dutch oven: A Dutch oven traps steam, which creates a better oven spring and a beautiful crust.
• Lame: Using a lame makes scoring the dough easy. You can also use a razor to score.

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Waterproof Kitchen Scale

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Ingredients & Substitions

• All-purpose flour: The all-purpose flour creates a fluffier texture. You can also use bread flour, but you may need to adjust the hydration slightly.
• Whole wheat: Whole wheat flour adds a nutty flavor. I used fresh-milled white hard wheat. However, any whole wheat flour will work in this recipe.
• Sourdough starter: You can make any sourdough recipe with active or inactive starter. However, active starter works faster. So if time is an issue, use active and bubbly starter.
• Salt: Salt adds flavor and aids in the fermentation process.
• Dried cranberries: The dried cranberries add sweetness and a pop of color. You can also use raisins.
• Walnuts: Toasted walnuts add a warm and cozy flavor. Pecans are also a good choice.
• Water: Use room temperature water or slightly warmer. But anything over 130° F or so may kill the vital yeast and bacteria in the starter.

Step-by-Step Instructions

Prepare the Dough

In a large mixing bowl, combine all-purpose flour, whole wheat flour, and water.

Mix until combined. Allow to sit for 30-45 minutes.

Add the sourdough starter and salt. Mix by hand for five minutes. Remember, you aren’t kneading here; instead, you are gently combining the ingredients.

Using a wet hand can make this somewhat less messy. 

Cover with a damp towel and let rest for 30 minutes.

Prepare the Inclusions

Meanwhile, add the dried cranberries to a small bowl. Fill the bowl with enough water to cover the berries. Set aside.

Heat a skillet over medium-high heat.

Toast the walnuts in a dry skillet over medium-high heat, stirring frequently for about 5 minutes until aromatic.

Transfer the walnuts to a plate to cool for a few minutes.

Once the walnuts have cooled, chop them into bite-sized pieces. Set aside.

Stretch and Folds

After the dough has rested for 30 minutes, begin the stretch and fold process.

Do one cycle of stretch and folds. Stretch and fold the dough until you begin to feel resistance from the dough. (Note: check out my stretch and fold tutorial post if you aren’t familiar with the process).

Cover with a damp towel. Set aside for 15 minutes.

Drain the cranberries. Then, add the cranberries and the chopped walnuts to the dough.

The inclusions will mix into the dough through the stretch and fold process.

Stretch the dough up, grabbing some of the inclusions with the dough. I like to gently squeeze the dough as I stretch it to work them in gently.

Then, fold the dough over. Repeat this process until you notice resistance from the dough. Cover with a damp towel. Set aside for 15 minutes.

After 15 minutes, do another cycle of stretch and folds. Set aside for 30 minutes.

Do three more cycles of stretch and folds with 30 minutes of rest between.

Cover with a damp towel between cycles

Bulk Ferment the Dough

After all stretch and fold cycles are complete, cover with a damp towel and allow to rest on the counter at room temperature for 5-6 hours or until doubled.

I’ve found that any space below 70° F slows down the process, so find a warm spot. You can also use a proofing box if you don’t have a warm enough spot.

Shape and Cold Proof the Dough

Once the dough has doubled, turn it out onto a clean counter or work surface.

Shape the dough into a ball by turning and spinning it toward yourself. The friction on the dry counter will create tension and aid in shaping.

You might lose a few inclusions along the way, but don’t worry about it. That’s pretty normal when working with inclusions.

Let the dough rest for 15-20 minutes.

Place each ball into a floured banneton basket or towel-lined bowl FACE DOWN.

Pinch the left and right sides together. Then, pinch the top and bottom together. This creates tension and a nice seam.

Cover it with plastic wrap or a plastic bag (I like to use a plastic shopping bag), and stick it in the fridge for 12-15 hours.

Bake the Bread!

Preheat the oven to 500° F with a cast iron Dutch oven inside. Allow the Dutch oven to warm with the oven and stay in for about 20 minutes to get scorching hot.

Once the Dutch oven is ready, remove the dough from the fridge and gently turn it onto parchment paper. Since it was placed in the basket facedown, when you turn it out it should now be right side up with the smooth side on top.

Rub the top of the dough with a little flour and score using a razor blade or lame.

Place the dough on the parchment paper in the hot Dutch oven.

With the Dutch oven lid on, bake at 500° F for 25 minutes.

Take the lid off, drop the temperature to 475° F, and bake for approximately 15 minutes or until golden. Ovens vary, and mine takes about 12 minutes at this point. Bread is generally considered done at 190° F internal temperature.

Remove from Dutch oven and let cool to room temp on a wire rack.

How To Store Sourdough Bread

For crusty sourdough like this one, I wrap it in a towel and store it on the counter for up to 2 days.

The towel prevents the bread from going stale but allows enough airflow to prevent it from getting too soft.

If you can’t get through your bread within a few days, you can store it in a plastic bag. But keep in mind that plastic holds in moisture, so it can make your bread a little soft.

When I need to store my bread in plastic, I like to use these cute plastic-lined linen bread bags. These bags look cute on the counter, and because they are plastic-lined, they keep bread fresh.

Tips for Success

Don’t rush the inclusions.

The first round of stretch and folds without the inclusions is important for building strength. You want the dough to be strong enough to hold the inclusions. So don’t add them until the second cycle.

Ferment longer for an open crumb.

Of course, you don’t want to overferment your dough. But I like to ferment mine a little longer to create a fluffier loaf. The light, open crumb paired with the inclusions is so good!

Make a sourdough starter.

If you don’t have a sourdough starter, download my free sourdough starter eBook. You’ll be on your way to making bread in no time.

Weigh the ingredients.

For the best results, use a kitchen scale to weigh the ingredients. Using weight is more precise and repeatable because it is exact each time.

And maybe more importantly, you’ll dirty fewer dishes.

Don’t sweat the inclusions.

Don’t worry if some of the inclusions fall out. That’s pretty normal when adding bits and pieces to sourdough.

Open bake if you don’t have a Dutch oven.

If you don’t have a Dutch oven, while preheating the oven, place a skillet filled with water on the bottom rack.

Bake the bread on a cookie sheet on the rack above the water.

It won’t be quite the same as using a Dutch oven, but you’ll still have delicious bread.

How To Use and Serve Sourdough Walnut Cranberry Bread

• Toast: This bread makes delicious toast. Sourdough toast is best made in a skillet or oven (check out the link for tips).
• Sandwiches: Sourdough cranberry walnut bread is perfect for turkey sandwiches after Thanksgiving or Christmas dinner.
• Honey and Butter: I love this bread slathered with a little butter and honey.
• Sweet Cream Cheese: I recently served this with a sweet cinnamon cream cheese, which was beyond delicious.
• Croutons: Cube and toast up leftover cranberry walnut bread in the oven for a festive spin on croutons.
• Cozy Drinks: This bread is perfect with mulled cider, a cup of tea, or a cozy cup of coffee.

FAQs

Can I use fresh cranberries instead of dried?

I have not tested this bread with fresh cranberries. I imagine fresh cranberries could work, but they might require balancing their tartness with more sweeteners.

If you try using fresh cranberries, let me know how it went!

What should I do if my starter is sluggish?

If your starter is sluggish, I recommend changing the flour you feed it. Give it a boost of whole wheat or rye flour, and make sure you keep it in a warm place.

Can I substitute different nuts or dried fruits?

Yes! You can use raisins, golden raisins, pecans, or other similar inclusions!

Can I use fresh-milled flour for this recipe?

Yes! I used fresh-milled whole wheat flour for this recipe. You can also make this 100% whole grain with fresh-milled flour.

If you use 100% fresh-milled flour, the bread will likely be more sour, and the crumb may be tighter.

Check out my fresh-milled flour sourdough bread tutorial on YouTube to learn more!

Do I have to soak the dried cranberries?

You don’t have to soak the cranberries. But the results are much better if you do.

The cranberries rehydrate and create a juicy, sweet bite to the bread. Plus, by soaking them first, the cranberries won’t absorb moisture from the dough, yielding a better bread texture.

Keeping the dough’s high hydration makes it fluffier, so we don’t want the cranberries drying out the dough.

Can I freeze this bread?

Yes! Freezing sourdough bread is a great way to bake now and enjoy later. You can freeze the whole boule or you can freeze slices.

Just make sure you wrap it tightly in plastic wrap and store it in a freezer-safe bag.

More Sourdough Recipes & Posts You’ll Love

• 13 Ways To Prep Your Kitchen for Holiday Cooking
• The BEST Sourdough Sandwich Bread (Easy Recipe)
• Chocolate Sourdough Bread
• Homemade Sourdough Bread Bowls for Soups and Stews
• How Long Can Sourdough Dough Stay in the Fridge?
• Sourdough Eggnog Bread Pudding with Buttery Rum Topping
• Sourdough Stuffing Recipe – Thanksgiving Favorite!

Let’s Connect!

If you tried this recipe and loved it, leave a comment or review below!

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