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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.
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