Multigrain Cranberry Walnut Bread

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It's A New Day 75

"Original recipe from How to Bake A Perfect Life by Barbara O'Neal. This is a wonderful bread, chewy and very flavorful, and it uses a slower fermentation period to expand those flavors. Plan to begin a day before you want to serve it. It also uses a sourdough sponge. Any starter will work just fine, but if you happen to have a hearty rye starter, it will be especially lovely here."
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Ingredients

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Original recipe yields 15 servings

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Directions

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  1. If mixing by hand, turn the sponge onto a floured surface. Oil your hands and knead the oil, walnuts, and salt into the mix until a rough dough forms, then let stand for 30 minutes. Sprinkle dough with flour, oil your hands again, and begin to turn and fold, turn and fold the dough, adding flour a little at a time until it is less sticky. Gently knead knead in the cranberries and let rest for half and hour.
  2. Dust with a little white flour if needed and form the dough into a rectangle. Put this in an oiled 2-quart container (a 4 cups glass measuring cup works well) and mark when the cough will be when doubled. Roll the dough to coat it on all sides. Cover and let rise until doubled.
  3. Deflate the dough, cover tightly, and let stand overnight in the fridge.
  4. In the morning, turn the dough onto a lightly floured surface and roll it into a rectangle that is about 8 inches long. Roll it into a loaf and tuck the ends under. Put the loaf, seam down, on a baking sheet lined with silicon or parchment and cover with oiled plastic. Let rise in a warm place until doubled.
  5. A half hour before baking, preheat the oven to 400 degrees. Fill a large cast-iron skillet with water and put it on the bottom rack of the oven.
  6. Uncover the load and let stand for 5 minutes, then slash the top of the loaf diagonally three times and put it in the oven. Immediately turn the heat down to 375 degrees and bake for 45-55 minutes, until the loaf is golden and sounds hollow when tapped from beneath. Cool on a wire rack.

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