Cranberry Pecan Bread

Janice

"Dried cranberries and pecans are added to a a basic bread fermented with a sourdough starter. Because it's made with a starter it stays fresh up to 5 days. We love to make frensh toast with it."
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Ingredients

0 servings
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Original recipe yields 12 servings



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Directions

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  1. Refresh your starter 8-12 hours before baking.
  2. Soak cranberries in hot water.
  3. Toast pecans.
  4. Mix water and flours in a stand mixer or bowl to make a rough dough.
  5. Cover with plastic wrap and let rest for 30 minutes.
  6. Add sourdough starter and salt.
  7. If using a stand mixer, mix on low speed until starter and salt are well incorporated into the dough.
  8. Increase speed to medium and "knead" dough for 4-6 minutes or until dough is smooth and elastic.
  9. If kneading by hand, knead for 10-12 minutes or until dough is smooth, elastic and looses some of it's stickiness.
  10. The dough will be a bit sticky, but don't add more flour.
  11. Drain the cranberries.
  12. For the last 1-2 minutes of kneading, incorporate the cranberries and pecans.
  13. Place dough in a lightly oiled container at least 3 times it's size.
  14. Depending on the temp of your kitchen let dough ferment for 4-6 hours or until doubled in size.
  15. Do Not Punch Dough Down! Scrap dough from container onto a lightly floured surface.
  16. Form a rough round and let the dough rest for 10 minutes.
  17. Preheat oven to 400 degrees F. If you have a baking stone or pizza stone, preheat for at least 45 min. before baking.
  18. Shape dough into a round boule or an oblong loaf.
  19. Place the shaped dough onto parchment paper, lightly dust with flour, cover with plastic wrap and let rise for 1-2 hours or until nearly doubled in size.
  20. Brush the top of the loaf with water and score with a sharp knife just before putting it in the oven.
  21. If using a baking or pizza stone, transfer loaf to the stone, parchment paper and all using a rimless baking sheet.
  22. If using a baking sheet, place loaf and parchment paper on baking sheet and place in the oven.
  23. Bake for 30-35 minutes.
  24. Remove baked loaf to a cooling rack and brush with melted butter.
  25. Cool for at least 1 hour before slicing.

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