Bakery-quality yeast bread got a thousand times better with the addition of cranberries and walnuts. This Cranberry Walnut Bread recipe has a beautiful texture and delicious flavor.
2tbsphoney- plus more for brushing on after baking, or other vegan honey substitute
Instructions
In a large bowl, add flour, yeast, and salt. Using a wooden spoon, stir to make sure everything is combined.
Add the cranberries and walnuts to the flour mixture and toss well to coat, and to make sure they're distributed evenly throughout.
Add the honey to the water and stir with a fork to combine. Pour the water into the flour mixture and stir with a wooden spoon. The dough will be rough and a bit sticky, but that's normal.
Cover the bowl with plastic wrap. Place the bowl in a warm, draft-free place and let it rise for 12-18 hours.
Place a piece of parchment paper on the counter and dust it with flour so the dough doesn't stick to the paper. Rub flour on your hands and scrape the dough away from the sides of the bowl, gathering it in your hands as best you can and form it into an oval-shaped loaf on the parchment paper.
Once you have the dough shaped, it needs to undergo a second rise for 45 minutes. Sprinkle flour over the top of the loaf and loosely cover it with plastic wrap to prevent a skin from forming over the dough.
Preheat your oven to 425 °F and grease an 8x4 loaf pan.
Remove the plastic wrap from the dough and place it into the greased loaf pan. Bake the loaf for 25 minutes, until it's golden brown and sounds hollow when tapped.
Remove the loaf from the pan when it's cool enough to handle. Finish cooling completely on a cooling rack before cutting.
This recipe was calculated using the exact brands and measurements I used to make this recipe. If you are following a strict diet please note changing anything will cause the nutritional info to change. My calculations are intended as a guide only.