Inspired by a bag of post-Thanksgiving cranberries in my fridge and memories of a cranberry walnut bread I bought at a local bakery, I decided to expand my sourdough bread experimentation into fruit and nut territory. The bread turned out delightfully moist due to the cranberries and had a subtle crunch from the nuts. I used the same wild starter as for my Sourdough bread and it turned out beautifully. Serving suggestion: Try this bread with some homemade apple or plum butter.
4-5 cups flour
2 cups water
1/2 cup active sourdough starter
2 tsp salt
1-2 cups cranberries
1 cup walnuts
Mix flour, water, and sourdough starter in a large bowl and cover with plastic wrap. Allow the dough to rest for 30-60 minutes, then mix in 2 teaspoons of salt, pulling and folding the dough over a few times. I allowed the whole thing to rise in the fridge overnight, then scooped it into my floured proofing basket in the morning and promptly forgot about it for a few hours. Fortunately sourdough can take the extra rising time! Bake at 400° F for 45 minutes.
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