Raisin Walnut Cranberry Sourdough Bread

Walnut Raisin Cranberry Sourdough

On the Sourdough Forum, Ice, the Co Administrator, converted a Craisin Walnut Sourdough bread from a recipe, Raisin, Walnut and Honey, that Aussie Bill came up with. Ice used metric, so I converted the recipe into standard US measurements and made a few tweaks of my own.So now here is Raisin Walnut Cranberry Sourdough :

  • 2 cups starter at 166% hydration – 18 oz
  • 1 & 1/4  cup water – 10 oz
  • 1 cup milk (scalded, cooled) – 8 oz
  • 2 large eggs – 3.4 oz
  • 3 Tablespoons oil – 1.5 oz
  • 3 Tablespoons honey 2.1 oz
  • 1 Tablespoon salt – .7 oz
  • 2 cups Whole Wheat flour – 8.4 oz
  • 4 cups Bread flour – 18 oz
  • 4 cups All Purpose flour – 16.8 oz
  • 1 -1/2 Tablespoons Cinnamon or Mixed Pumpkin Pie spice

I put all of these ingredients together in my mixer and mixed just until incorporated(adjust water/flour if too dry or wet). Then I let the dough rest for 15 minutes (autolyse). I then mixed the dough for one more minute and let it bulk ferment for seven hours, the dough was very sluggish because of the spice in it, which tends to slow down the yeast. I then put the dough into the refrigerator overnight. Next morning I took out the dough and let it warm up for four hours. I shaped the dough by dividing it into three pieces, and then rolling out each piece into a 20 x 8 inch rectangle. After I rolled out the dough , I spread evaporated milk over the surface and sprinkled a cinnamon sugar mixture over the whole surface ( I like the cinnamon mixture heavy on the cinnamon and light on the sugar). I then sprinkled walnuts and raisins on the first dough, I used only raisins on the second one,

roll out the dough

and on the third one I put raisins, walnuts and chopped, frozen cranberries.

sprinkle on fruit and nuts

Then, roll up the dough…

roll it up

three loaves ready to go

Here are the three loaves ready to proof. They took two hours to proof. When ready, bake at 375 degrees  for about 40 – 45 minutes or until a toothpick inserted comes out clean(I baked all three together and did not use a baking stone). I had to put aluminum foil over them towards the end of the bake to keep them from getting too dark.

 This recipe makes 5 lbs 7 oz of dough.Here are some pictures of the finished bread:

Walnut Raisin Bread

Iced loaf

All three loaves

Sliced

Walnut Raisin Sourdough

A lady named Kris was one of the winners on the recent forum contest. She very kindly sent me a beautiful Linen Proofing Cloth embellished with her own artwork. I am very pleased! Thankyou Kris! Here is a picture of my bread with her cloth and business card. If you are interested in buying some of these cloths for a gift, give her a call, her number is on the card below (707-839-8379) or email her at : still_kris2004″at”yahoo.com.  A better picture of her cloth is at the beginning of this blog entry.

Kris' cloth

This bread is so delicious, my daughter described it as “Killer Good”. However, you haven’t tasted it until you toast a thick slice and slather it with real butter…..MMMMMMM! All three loaves were almost gone the first day. I hid two pieces for myself and hubby to have with coffee this morning. Weren’t we the lucky ones!

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10 Responses

  1. Wow! Nice looking breads. Beautiful cuts, healthy grains, you could take over the world with stuff like this.
    Happy Baking!
    Regards, David Aplin

  2. Yum!

    I just discovered your blog and am in the beginning stages of experimenting with sourdough baking. From Alaska (and living several years in San Francisco as an adult – we even had our rehearsal dinner at the Boudin Bakery on the Wharf!), I grew up eating it in biscuits, breads, pancakes, you name it, but don’t have a lot of experience making it myself. Your blog inspires me (as does this recipe! 🙂 Toasted with a layer of cream cheese would make this bread perfect for me . . .

    Thank you again and I look forward to further reading!

    Best,
    Sarah

  3. I’ve recently taken up sourdough as a hobby and have found your tutorial videos and the other information so helpful! As a self-taught baking student, I would find it useful if, as you explain in the videos and written information, you could give more reasons for ‘why’ you do some things- for example, why do you use whole wheat some times and not others?, or why use milk instead of water?, or why use the lid steaming technique? Understanding why really helps us greenhorns! Thanks for sharing your baking wisdom, I’ve been surfing on sourdough for many moons now and your information is the best!

  4. Wow!

    That looks delightful. It certainly is a twist on my holiday loaves. My loved ones are in for a treat next year!

    Thanks for the mention.
    Ice

  5. I have been making a variation of the Cranberry Walnut loaf for several months now. I try to faithfully follow the recipe, but find the dough always turns out to wet (sticky beyond belief). I had more flour to make the dough managable and it seems to turn out ok.

    Am I doing something wrong?

    dave

  6. Hi Dave, the dough is at 64.8 % hydration so it is a little wet, but not too much. It may be that the spice is interfering too much with your starter. Leave out the spice and add it in the layers when you roll it up and see if that fixes the problem. Teresa

  7. Carole,

    Hydration is defined as the weight of the liquid ingredients divided by the weight of the flour expressed as a percentage.

    Cheers,
    Ice

  8. I want to try your Raisin-Walnut-Cranberry Sourdough bread….Could you please tell me what amount of raisins, walnuts, and/or cranberries you add to this recipe?? Thank you in advance!

  9. Hi Colleen, I just sprinkle them on until there are as many as I want, I didn’t measure them when I made this recipe. Teresa

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