Dried cranberries, raisins and walnuts run through this cinnamon-scented artisan loaf. Its long rise and overnight refrigeration make it a bread to plan ahead for, rather than a quick bake.
Before you begin: Allow time for the 8-10-hour rise and overnight refrigeration; this is not a same-hour bread.
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Cranberry Raisin Walnut Cinnamon Artisan Bread Recipe
- Total Time: 8 hours 45 minutes
- Yield: 1 loaf 1x
- Diet: Vegetarian
Description
A delightful artisan bread made with cranberries, raisins, walnuts, and a hint of cinnamon.
Ingredients
- 1½ cups room-temperature water
- 2–3 tablespoons honey
- 1 teaspoon active dry yeast
- 3 cups bread flour or all-purpose flour
- 1 teaspoon kosher salt
- 1 teaspoon ground cinnamon
- ¾ cup dried cranberries
- ½–¾ cup raisins
- ½ cup chopped walnuts
Instructions
- Stir water and honey, sprinkle yeast, and let it rest until foamy.
- Combine dry ingredients in a bowl.
- Mix wet and dry ingredients until shaggy.
- Cover and let rise for 8–10 hours.
- Shape the dough and refrigerate overnight.
- Preheat the Dutch oven to 450°F.
- Score the dough and bake covered for 30 minutes.
- Uncover and bake for an additional 15–20 minutes.
- Cool before slicing.
Notes
- Prep Time: 8 hours
- Cook Time: 45 minutes
- Category: Bread
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 slice
- Calories: 180
- Fat: 6g
- Carbohydrates: 30g
- Protein: 4g
Cranberry Raisin Walnut Cinnamon Artisan Bread Recipe — Dried cranberries, raisins and walnuts run through this cinnamon-scented artisan loaf. Its long rise and overnight refrigeration make it a bread to plan ahead for, rather than a quick bake.
Why This Recipe Works
- Cranberries and raisins distribute sweet-tart fruit through the loaf.
- Walnuts give the crumb small pockets of crunch.
- Covered and uncovered baking develop the loaf and its crust in stages.
Practical Tips
Allow time for the 8-10-hour rise and overnight refrigeration; this is not a same-hour bread.
Serving and Variations
Let the loaf cool before slicing so the fruit-and-nut crumb is easier to cut cleanly.
Storage
Wrap the cooled loaf to protect the crumb; freeze extra slices separately for later use.
Frequently Asked Questions
What is the key preparation detail?
Allow time for the 8-10-hour rise and overnight refrigeration; this is not a same-hour bread.
What gives this recipe its texture?
Cranberries and raisins distribute sweet-tart fruit through the loaf. Walnuts give the crumb small pockets of crunch.
How should I serve it?
Let the loaf cool before slicing so the fruit-and-nut crumb is easier to cut cleanly.
How should I keep leftovers?
Wrap the cooled loaf to protect the crumb; freeze extra slices separately for later use.
Related Recipes
- Apple Pecan Bundt Cake with Caramel Glaze
- Praline Pumpkin Pie with Pecan Topping
- Roasted Chicken with Leeks and Butternut Squash
- Sweet Potato Rounds with Brie and Cranberries
Recipe source
Ingredient quantities, temperatures and method are provided in the recipe card above.
Recipe author: Jannet Lisa
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