Cranberry Walnut Bread
A rustic cranberry walnut loaf with whole wheat flavor, a golden crust, and a simple hands-off rise that makes homemade bread feel doable.
Prep 15 min · Cook 30 min · Total 4 hr 15 min · Makes 1 large loaf (about 12 slices)
Ingredients
- 1 cup whole wheat flour
- 2 1/4 cups bread flour
- 1 1/4 tsp salt
- 3/4 Tbsp instant yeast
- 1/4 cup chopped walnuts
- 1/4 cup dried cranberries
- 1 1/4 cups water
- 2 Tbsp cornmeal
Directions
- In a large bowl or pot, stir together the dry ingredients: the flours, salt, yeast, cranberries, and walnuts, leaving the cornmeal out for later. Pour in the water and mix until the dough gathers into a rough, shaggy ball.
- Cover the dough loosely at room temperature; a pot lid set a little askew works nicely so the gasses can get out. Let it rest for 2 hours.
- After 2 hours, tip the dough onto a floured work surface. Give it 3 or 4 gentle turns or kneads, just enough to bring it into a smooth, tidy ball. Divide it into 2 pieces, or keep it as 1 big loaf, then shape the dough into a round.
- Set the shaped dough on a parchment-lined baking sheet that has been dusted with cornmeal. Let it rise for at least 1 hour, or until it has doubled. Near the end of that rise, heat the oven to 450 degrees.
- With a sharp knife or serrated bread knife, lightly slash the top of the dough in a few places. Brush or spritz the surface with water, then bake for about 30 minutes, until the crust is a deep golden brown. Take the bread out of the oven and let it cool on a wire rack.