What type of cranberries should I use in cranberry walnut sourdough?

I always recommend using dried cranberries —the kind you’ll find in the bulk section or baking aisle. You can use sweetened or unsweetened varieties depending on how tart you like your cranberry walnut sourdough , but I usually go for the lightly sweetened ones. They plump up nicely when soaked and add that pop of brightness you want in every bite. Avoid fresh cranberries unless you're adjusting the hydration and chopping them small. Fresh berries are much juicier and will affect your fermentation times and dough structure.

Can I substitute pecans or almonds for the walnuts?

Absolutely. While walnuts are classic for cranberry walnut sourdough , you can easily switch in chopped pecans for a softer texture or sliced almonds for a little crunch. Just be sure to toast any nuts you use—this step adds flavor and helps remove some of the oils that can interfere with gluten development. One of my readers even made a version with macadamia nuts and said it tasted like a bakery-style cookie loaf. That’s the beauty of this recipe—it’s flexible and forgiving, like a good pair of jeans.

Do I need to soak the dried fruit before mixing?

Yes—please soak your cranberries! It’s one of the easiest ways to prevent a dry, uneven crumb in cranberry walnut sourdough . I usually soak mine in warm water for 10–15 minutes, then drain and pat them dry. This ensures they don’t steal moisture from the dough itself and allows them to plump up during the bake instead of burning or shriveling. If you’re adding other dried fruits (like cherries or blueberries), apply the same rule.

Why is my cranberry walnut sourdough coming out dense or flat?

There are a few usual suspects here: Overloading the dough: Adding too many cranberries or walnuts can weigh the loaf down. Stick to 20–30% total inclusion by flour weight. Skipping the soak or toast: Dry cranberries pull water out of your dough; untoasted nuts can release oils that weaken the gluten. Underproofing: This is common when cold-proofing a sweet loaf. Watch for that jiggle test, not just the clock.

Cranberry Walnut Sourdough – 5 Reasons It’s the Best Fruity Bake

Description

Cranberry walnut sourdough is sweet, nutty, and perfect for toasting or holiday tables. This loaf combines tart dried cranberries and toasted walnuts in a chewy, tangy sourdough base.

Ingredients

Scale

500g bread flour

375g water (75% hydration, adjust as needed)

100g active sourdough starter (20%)

10g salt

80g dried cranberries (soaked)

80g toasted walnuts

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Instructions

1. Feed your sourdough starter the night before if needed.

2. Soak cranberries in warm water for 15 minutes. Drain and pat dry. Toast walnuts at 350°F for 8–10 mins.

3. Autolyse: Mix flour and water, rest for 1 hour.

4. Add starter and salt. Mix until incorporated.

5. Lamination: Stretch dough and laminate in cranberries and walnuts.

6. Perform 3 sets of stretch and folds over 3 hours.

7. Bulk ferment until dough has risen ~50% (4–6 hours total).

8. Pre-shape and bench rest 20 minutes.

9. Final shape and place in proofing basket.

10. Cold-proof in fridge overnight (12–16 hours).

11. Bake in preheated Dutch oven at 475°F: 22 minutes covered, 22 uncovered.

12. Cool for 1 hour before slicing.

Notes

Hydration may need to be adjusted based on your flour and cranberry soak.

For a spiced version, add orange zest or 1/2 tsp cinnamon during mixing.

Pairs well with goat cheese, brie, or honey butter.

Prep Time: 18 hours (including overnight proof)
Cook Time: 44 minutes
Category: Sourdough Bread
Method: Baking
Cuisine: American

Nutrition

Serving Size: 1 slice
Calories: 180
Sugar: 2g
Sodium: 190mg
Fat: 5g
Saturated Fat: 0.5g
Unsaturated Fat: 4g
Trans Fat: 0g
Carbohydrates: 30g
Fiber: 2g
Protein: 5g
Cholesterol: 0mg