this bread contains just a handful of ingredients making it easy to pull together. it’s hearty with a hint of sweetness from the cranberries and pleasant crunch from the walnuts. perfect for the fall season!
- 3 1/4 cups bread flour
- 1 cup white whole wheat flour
- 2 teaspoons salt
- 1/2 teaspoon instant yeast
- 1 3/4 cups cool water + more for brushing
- 2 tablespoons maple syrup
- 1/2 cup dried cranberries
- 1/2 cup walnuts, coarsely chopped
- Olive oil
- Mix the flours, salt, yeast, maple syrup and water in a large bowl. Stir to combine then use your hands to mix and form a sticky dough (see note). Don’t overwork the dough – just enough to incorporate all the flour
- Add dried cranberries and walnuts working in carefully with your hands until evenly distributed throughout the dough
- Brush a large bowl with olive oil and add dough (make sure the bowl is large in size as the bread will rise quite a bit). Cover the bowl with plastic wrap, and let it rest at room temperature overnight, or for at least 8 hours
- After resting, turn the dough out onto a lightly floured surface, and form it into a round loaf. Place the dough in the lightly greased pan or a pan lined with parchment paper, smooth side up. Cover with a clean kitchen towel and let rise at room temperature for approximately 2 more hours
- Preheat the oven to 450°F. Before placing the bread into the oven, brush lightly with water all over the top.
- Bake for 30 to 40 minutes or until it is deep brown in color, and an instant-read thermometer inserted into the center registers about 205°F
- Remove the bread from the oven, turn out onto a rack, and cool before slicing.
- If you’re not into getting your hands doughy, you can also mix the bread with a stand mixer using the dough hook or do the mix/knead cycle in a bread maker
Keywords: bread, cranberry, walnut, whole grain