I baked this bread and it was amazing. I did make a few substitutions, but they were not the kind that would affect the recipe substantially: pecans for walnuts, dark rum for bourbon, and a mix of raisins, dried cherries and cranberries instead of all cranberries. The bread was delicious. Thanks for the great recipe. I thought the addition of spelt really added some depth to the bread's flavor.
This bread was amazing! I didn’t have bourbon so I used courvosier instead. My husband ate 4 slices in one day! It’s difficult to wait to cut into it. Thanks for the recipe.
I've made cranberry walnut sourdough bread based upon your delicious chocolate hazelnut bread recipe. It's divine! I add in the inclusions during the lamination stage.
I used a similar combination, cranberries, pecans with some fresh tarragon with a standard sourdough bread. It was delicious. I’m anxious to try this recipe next week! Love the bourbon!!!
@@williamvanbenschoten5150 This is the only time I tried it because I thought the flavor profile was a good match for the cranberries. It was pretty good. I may try some it a standard white sourdough, next. This recipe worked out very nicely but I’ll use less water next time. I’m in Orlando and the humidity outside, that day, was 99% and inside was 62%. I usually add less water, anyway, because of my altitude and generally high humidity.
You can, but it will be super tart and sour. If you want to use fresh, whole cranberries, I'd at least steep them in some sugar water before adding to the dough 😊
@ thank you, that’s exactly what I needed. I’ll try to post after I bake it. I’m 73 years old and have been baking sourdough for about 5 years now. Learned a lot from you. Thanks again.
If you bake the bread at 450 covered, then lower to 400 , adding a bit more baking time, there is less chance that the dried fruit or nuts, on top will scorch. There is sugar in the cranberries and oil in walnuts, that will burn at the higher temp.
Mine came out perfect…I used toasted pecans though, because I am slightly sensitive to walnut…yeah weird…but the pecans were awesome too. Now every wants me to make this bread for them😳…I will be busy this Christmas season. Thanks.
I just put my weekly breads (one 20% spelt and one 20% rye) in the fridge for cold ferment, I'll do one extra with this recipe next week as I have all flours on hand :]
Spelt is always a delicious addition to the flour mix, but have you tried Kamut yet? My goodness it’s so incredibly good. I also like the golden hue to the bread it imparts.
@@roberttschaefer Not yet, I checked on my local mill's website and they are selling organic Kamut albeit not cultivated/milled locally like my other flours. I'll take 1kg next time to do a couple experiments before buying more.
This is exactly how I made my last cranberry walnut loaf with one exception. How do you keep from burnt and bitter cranberries and walnuts on the bottom of the pan/loaf?
I cook a lot of sourdough, some with cranberry & walnut inclusions, and I haven’t noticed that personally, I cook at the same temperatures Sune does, and ever since I started putting my Dutch oven on a wire rack instead of directly on top of the thick pizza stone that I leave in my oven, I’ve stopped having burnt bottoms.
Does the alcohol functionally impact the behavior of the dough? If I were taking that idea and applying it to my standard sourdough recipe would I want to go with a higher hydration level or tweak the ferment (perhaps expect it to be slower), or need to add the oil or sugar?
Oof ! Difficulties for those of us inthe third world: 1. No bread flour 2. Hard to find rye flour, but got it! 3. No bourbon, rum will have to do. 4. Walnuts hard to find, pecans easier.
Hi Sune, I am from Malaysia and have been following your methods since the very beginning of my Sourdough journey and I am so grateful for your channel. The Suneism influence in my baking is HUGE. Thank you so much. Back to this video, why do you add the Walnut Oil? Is it to add extra walnutty flavour or smoothness to the dough? Thank you.
I tested it out with walnut oil and I thought that the amount of flavor that you get from the oil isn't worth the lack for crispiness 😊 Feel free to add oil 😁
@@Foodgeek Thank you for your reply. I just ordered the Walnut Oil online (its not easy to find around my area), will sure give it a try and let you know the result. Thanks again.
Hi, I am from Malaysia. Walnut oil is not a common oil and not easily avsilable here. May i know if i can substitute the walnut oil with corn oil or melted butter. Tq in advance
This is a very tasty bread, even though I wouldn't mind the walnut flavor to be a bit more pronounced. I was able to increase the hydration by 10% thanks to my flour. Also, I tweaked the steps a little. Personally, I prefer to do the autolyse just with water and flour, then I add the starter, then a bit after that I add the salt and the oil. A bit after that I laminate the dough during which I add the inclusions and I take a little probe to check on the bulk fermentation. Then 2 to 3 coil folds. When the bulk fermentation is done, I do the shaping, I put the breads in the bannetons, let the breads rise for 20 minutes and then do an overnight retard. In the end, it's just a matter of choice that probably doesn't make much of a difference, not in taste anyway. Either way, I'm super happy with the result, even got a lovely ear on both breads. Can't ask for much more 🙂
@@Foodgeek mine still says "page not found," and can't find the recipe on your site by searching -- but I'll try again later as I will definitely want to print this recipe for the binder! :-)
Hello Sune, thanks for this recipe. I tried it but it came out flat. Is it because I didn't put the oil since I had none? Or is it because I used the kitchenaid mixer? Gonna try it again tmr. Can you tell me if I must substitute the oil with something else. Also, what is rhubarb mixing. Vielen dank
I make a cranberry walnut SD but without the bourbon soaked berries (nor do I toast the walnuts) but that's going to change! 😄. Question for you Sune. You always say to use a container with "straight sides" during the bulk fermenting. I use a round 4 liter Cambro and don't seem to have any issue with it being round. What is the significance of the straight sided container.
Round is fine as long as the sides aren't slanted. It's purposefully I don't say a square or rectangular container :) The problem with the slanted sides, is the greater the angle, the harder to tell how much the bread has grown :)
Not necessary related to this recipe which is amazing but do you have any techniques to prevent tearing of the dough when adding inclusions? On occasion when I do decide to add inclusions, the dough almost falls apart when adding things to it. Mainly when adding wet ingredients even when dried with a paper towel.
Try reducing the hydration of your dough to around 70% and adding nuts/cranberries after bulk fermentation. Gently spread out the dough to a rectangle or square and sprinkle over the inclusions, press in like a focaccia then roll up to a tube, then roll up the short end again. Tighten the top of the dough, pinch ends, dust with rice flour and into the banneton for overnight rise, covered in the fridge. Slash, bake at 450 degrees on parchment paper on a pizza stone, spritz, cover with stainless steel bowl for 20 mins. then 20 or so more to 200 internal temp. I only use all purpose flour so don't get the oven spring but its still delicious and well baked and the fruit doesn't burn.
looks like a great recipe. do you have any advice on how to adapt this recipe for using commercial instant yeast instead of sourdough (maybe using a pre-ferment)?
I preferred to add nuts, when folding the dough, just before putting them into the basked. That way the nuts don't reach the surface of the dough. (Almost) All are hidden inside.
Personally, I do not like walnuts. I have, however, been using a variety of seeds with cranberries for quite some time. Actually, whatever dried fruit and seeds (or nuts) are in the house that I like. For those who have occasional problems with burning on the loaf bottom, reduce temperatures by 10 degrees. If this does not work, remove the baking steel or stone from your oven or place a wire rack on the steel to provide circulation under the cast iron. Time for more coffee.
You lost me at Walnut. I am deathly allergic! I would, however, like to make a sourdough that has cranberries in it. Do you have any non tree nut recommendations to go with them?
Thank you so much for such a wonderful recipe, I made your recipe of this delicious bread this weekend following the steps and your technique , I used raisins instead of cranberries and walnuts, the results were amazing, I am so happy 😀, I will try to use more raisins next time from 30.4 % to 40%, as per hubby’s request 😁, have you tried higher content in your formulas before? your feedback is highly appreciated.
Sune, you're a mad fool for that butter, lol, so how's your cholesterol doing ;?D Lol, I'm just jealous cuz I do love me some butter too, but since the last time my doctor told me my triglycerides were so high that they couldn't read the others, well I've had to switch to those "smart spreads" , but I still do enjoy a bit of guilty pleasure once in a while (probably will when I try out this recipe ;?). 👍👍👍
@@Foodgeek I heartily agree, although moderation does take willpower, something I'm often in short supply of (if only that came in a pill, lol). But don't forget that excess has its place too, or as the saying goes, "Moderation in all things, including moderation." ;?D
Printed Recipe has incorrect quantities. It has the amounts of each component for a SINGLE loaf. Your clip has double the amount! In both you say to divide the dough into two loafs. The printed quantities will be enough for a roll, not a loaf.
Check out this technique on putting inclusions into sourdough. ruclips.net/video/mMep4zrx8zo/видео.html. I really appreciate you putting together this recipe and showing the technique in detail. I’ve been guessing at a recipe by feel and I can’t wait to try this!
I absolutely LOVE 99.9% of your recipes Sune! But Walnuts aren't something I enjoy and Cranberry's only once a year (when served with turkey). _Thanks anyway bro!_
![BLACK BAG - Official Trailer [HD] - Only in Theaters March 14](http://i.ytimg.com/vi/Du0Xp8WX_7I/mqdefault.jpg)
Thanks!
Breads came out perfectly
Beautiful! Thank you so much!
I baked this bread and it was amazing. I did make a few substitutions, but they were not the kind that would affect the recipe substantially: pecans for walnuts, dark rum for bourbon, and a mix of raisins, dried cherries and cranberries instead of all cranberries. The bread was delicious. Thanks for the great recipe. I thought the addition of spelt really added some depth to the bread's flavor.
Have made this a few times. It's my daughter's favorite! 😊
This bread was amazing! I didn’t have bourbon so I used courvosier instead. My husband ate 4 slices in one day! It’s difficult to wait to cut into it. Thanks for the recipe.
2nd half of the bake (uncovered) is at 230 Celsius or 450 Fahrenheit. Not 150F as stated at 11:32
You had me at : Bourbon soaked cranberries! I am so make this!!!
I had myself at bourbon soaked cranberries 😂
I hope you'll love it 😄
Thank you for the detailed video & recipe, Mr Sune. Will bake the bread soon.
I love this idea! Definitely trying soon! Thank you
This is going on my holiday bread list. Yum! 😊
Looks delicious! Definitely will have to try this. Thanks Sune.
You've helped me alot with bread making, thank you a ton!
I baked this one and it is a keeper. So delicious! Thanks.
I've made cranberry walnut sourdough bread based upon your delicious chocolate hazelnut bread recipe. It's divine! I add in the inclusions during the lamination stage.
I used a similar combination, cranberries, pecans with some fresh tarragon with a standard sourdough bread. It was delicious. I’m anxious to try this recipe next week! Love the bourbon!!!
I've never used tarragon in bread. What other types of bread do you use it in?
@@williamvanbenschoten5150 This is the only time I tried it because I thought the flavor profile was a good match for the cranberries. It was pretty good. I may try some it a standard white sourdough, next. This recipe worked out very nicely but I’ll use less water next time. I’m in Orlando and the humidity outside, that day, was 99% and inside was 62%. I usually add less water, anyway, because of my altitude and generally high humidity.
Looks amazing! How can I use whole, fresh cranberries instead of the dried? Thanks
You can, but it will be super tart and sour. If you want to use fresh, whole cranberries, I'd at least steep them in some sugar water before adding to the dough 😊
@ thank you, that’s exactly what I needed. I’ll try to post after I bake it. I’m 73 years old and have been baking sourdough for about 5 years now. Learned a lot from you. Thanks again.
On my list for tomorrow….thanks Sune.
Thank you for your delicious recipe and channel 😊. This turned out beautifully - excellent texture and taste! Also easier than my usual sourdough.
I've been making a cranberry and sunflower sourdough for years. Very yummy, wish I could add a pic 😉👍
You had me a "bourbon soaked cranberries"... let me go feed my starter :- )
Me too!!
exactly! As if cranberries and walnuts and sourdough aren't good enough -- bourbon will just put it over the top excellent! Thank you Sune! :-D
Me too!!!
Me four! ❤
This looks amazing. Will be making today!
My mouth's watering just from reading the title, can't wait to try this
Oh my! That Looks So Delicious‼️😋 I'm gonna HAVE to try your recipe. Thank you Sune. 😊😍
If you bake the bread at 450 covered, then lower to 400 , adding a bit more baking time, there is less chance that the dried fruit or nuts, on top will scorch. There is sugar in the cranberries and oil in walnuts, that will burn at the higher temp.
Mine came out perfect…I used toasted pecans though, because I am slightly sensitive to walnut…yeah weird…but the pecans were awesome too. Now every wants me to make this bread for them😳…I will be busy this Christmas season. Thanks.
Walnuts are pecan's evil cousin anyway 😂
Thanks a lot tomorrow I will bake
Looks great. Putting on my list!
Could some dry yeast be added in addition? I would like to add sourdough for flavour but want a slightly quicker fermenting loaf
Absolutely delicious!
It sure looks good to me. Then again, all your bakes do. I haven't tried any inclusions in my bread lately. Might be time to do it again!
I just put my weekly breads (one 20% spelt and one 20% rye) in the fridge for cold ferment, I'll do one extra with this recipe next week as I have all flours on hand :]
Spelt is always a delicious addition to the flour mix, but have you tried Kamut yet? My goodness it’s so incredibly good. I also like the golden hue to the bread it imparts.
@@roberttschaefer Not yet, I checked on my local mill's website and they are selling organic Kamut albeit not cultivated/milled locally like my other flours. I'll take 1kg next time to do a couple experiments before buying more.
Wunderbar!! I’m definitely going to try making this one!! 😊👍
This is exactly how I made my last cranberry walnut loaf with one exception. How do you keep from burnt and bitter cranberries and walnuts on the bottom of the pan/loaf?
I cook a lot of sourdough, some with cranberry & walnut inclusions, and I haven’t noticed that personally, I cook at the same temperatures Sune does, and ever since I started putting my Dutch oven on a wire rack instead of directly on top of the thick pizza stone that I leave in my oven, I’ve stopped having burnt bottoms.
Does the alcohol functionally impact the behavior of the dough? If I were taking that idea and applying it to my standard sourdough recipe would I want to go with a higher hydration level or tweak the ferment (perhaps expect it to be slower), or need to add the oil or sugar?
Oof ! Difficulties for those of us inthe third world: 1. No bread flour 2. Hard to find rye flour, but got it! 3. No bourbon, rum will have to do. 4. Walnuts hard to find, pecans easier.
You can use all-purpose flour, maybe just use a little less liquid.
Hi Sune, I am from Malaysia and have been following your methods since the very beginning of my Sourdough journey and I am so grateful for your channel. The Suneism influence in my baking is HUGE. Thank you so much.
Back to this video, why do you add the Walnut Oil? Is it to add extra walnutty flavour or smoothness to the dough? Thank you.
I tested it out with walnut oil and I thought that the amount of flavor that you get from the oil isn't worth the lack for crispiness 😊 Feel free to add oil 😁
@@Foodgeek Thank you for your reply. I just ordered the Walnut Oil online (its not easy to find around my area), will sure give it a try and let you know the result. Thanks again.
Hi, I am from Malaysia. Walnut oil is not a common oil and not easily avsilable here. May i know if i can substitute the walnut oil with corn oil or melted butter. Tq in advance
@chengheongsee4864 You can. Of course, you won't get an as intense taste of walnut.
This is a very tasty bread, even though I wouldn't mind the walnut flavor to be a bit more pronounced. I was able to increase the hydration by 10% thanks to my flour. Also, I tweaked the steps a little. Personally, I prefer to do the autolyse just with water and flour, then I add the starter, then a bit after that I add the salt and the oil. A bit after that I laminate the dough during which I add the inclusions and I take a little probe to check on the bulk fermentation. Then 2 to 3 coil folds. When the bulk fermentation is done, I do the shaping, I put the breads in the bannetons, let the breads rise for 20 minutes and then do an overnight retard. In the end, it's just a matter of choice that probably doesn't make much of a difference, not in taste anyway. Either way, I'm super happy with the result, even got a lovely ear on both breads. Can't ask for much more 🙂
Looks like a winner, I can't wait to try this. Just waiting on your recipe page fix. ❤️
It's fixed.
fdgk.net/walnut-cranberry-sourdough-bread-recipe
@@Foodgeek mine still says "page not found," and can't find the recipe on your site by searching -- but I'll try again later as I will definitely want to print this recipe for the binder! :-)
@@emmelia-6068 i solved the problem 😊
@@Foodgeek, I'm trying to pull it up on my Android phone and it still says "oops."
Hello Sune, thanks for this recipe. I tried it but it came out flat. Is it because I didn't put the oil since I had none? Or is it because I used the kitchenaid mixer? Gonna try it again tmr. Can you tell me if I must substitute the oil with something else. Also, what is rhubarb mixing. Vielen dank
This will be the next bread I will attempt to make. Thank you for the idea. PS: I subscribed, and will be watching all your videos.
Thank you
I’ve been watching your testing videos….very good. I wonder what the cranberries would taste like smoked in ginger water?
Sounds sooo good, I will give it a try very soon. I love the Linea t-shirt
That looks lush! I haven't got any straight Bourbon, but I do have some Jack Daniels Tennessee Honey Whiskey which I think I'll have a go at using.
This also works with Calvados soaked Montmorcy cherries and walnuts!!!
Sune … is it necessary to add walnut oil?? Can I leave it out if I don’t have any on hand
I make a cranberry walnut SD but without the bourbon soaked berries (nor do I toast the walnuts) but that's going to change! 😄. Question for you Sune. You always say to use a container with "straight sides" during the bulk fermenting. I use a round 4 liter Cambro and don't seem to have any issue with it being round. What is the significance of the straight sided container.
Round is fine as long as the sides aren't slanted. It's purposefully I don't say a square or rectangular container :)
The problem with the slanted sides, is the greater the angle, the harder to tell how much the bread has grown :)
Why do you use a baking steel with your Dutch oven?
Interesting recipe ! I don’t have walnut oil , can I substitute with olive oil or avocado oil ?
I would substitute with a heat tolerant oil, walnut oil becomes damaged and inflammatory with heat, it should be for salads only.
can i substitute the sourdough starter with poolish?
Looks great! Why does this recipe call for 25% rise, whereas others are double?
Well, I've updated my recommendations. If you proof warm, go for 25%. If you proof at room temp, go for 50%, and if you proof cold, go for 100% 😊
I don’t have spelt flour, can I use just bread flour?
Yes, or whatever whole grain flour you like :)
Do I understand it correctly that the bread goes into the oven when it's still cold from the fridge?
Yes 😊
if i cant find spelt flour, can I just add more bread flour/rye flour to my dough?
I'd go for extra rye 😊
@@Foodgeek thanks!
My eyes shine when I heard Bourbon
I am gonna make it.
Not necessary related to this recipe which is amazing but do you have any techniques to prevent tearing of the dough when adding inclusions? On occasion when I do decide to add inclusions, the dough almost falls apart when adding things to it. Mainly when adding wet ingredients even when dried with a paper towel.
Try reducing the hydration of your dough to around 70% and adding nuts/cranberries after bulk fermentation. Gently spread out the dough to a rectangle or square and sprinkle over the inclusions, press in like a focaccia then roll up to a tube, then roll up the short end again. Tighten the top of the dough, pinch ends, dust with rice flour and into the banneton for overnight rise, covered in the fridge. Slash, bake at 450 degrees on parchment paper on a pizza stone, spritz, cover with stainless steel bowl for 20 mins. then 20 or so more to 200 internal temp. I only use all purpose flour so don't get the oven spring but its still delicious and well baked and the fruit doesn't burn.
Thanks. Made walnut & sour cherry. First time doing inclusions. Delicious
Can u tell me why my dough is a lot wetter than yours. After all fold it held its shape but after bulk 25% it lost it shape and had problems shaping
I can't help thinking that it would probably be just fine to mix in the nuts and fruits in the initial mixing. What do you think?
No, nuts cut into the dough and prevent the gluten strands from strengthening properly
I know that's the theory, but I've seen Sune bust too many baking theories to just believe it without a test.
Fair enough because I've never tried it that way myself.
looks like a great recipe. do you have any advice on how to adapt this recipe for using commercial instant yeast instead of sourdough (maybe using a pre-ferment)?
Some difficulties to the link of the recipe.
Me too!
Try again 😊
@@Foodgeek not clear page. It’s garbled.
Ra'ed, can you send me a screenshot to the email in the about page?
@@Foodgeek email is not going through too. I’ll keep trying.
But it gives error can’t open this page
Baked off this am it is delicious! A new favorite. I always know I can trust your recipes❤️
Could you please fix the link to the written recipe?
What is wrong with it? I fixed it once 😊
I was getting 404 respond but now it's perfectly OK. Thank you for your excellent work - greetings from Poland.
Hola!, me proporcionas los Ingredientes por favor
I preferred to add nuts, when folding the dough, just before putting them into the basked.
That way the nuts don't reach the surface of the dough. (Almost) All are hidden inside.
Wow!! 😋
Why did I not see this before!!! I just soaked my cranberries in water..
Personally, I do not like walnuts. I have, however, been using a variety of seeds with cranberries for quite some time. Actually, whatever dried fruit and seeds (or nuts) are in the house that I like.
For those who have occasional problems with burning on the loaf bottom, reduce temperatures by 10 degrees. If this does not work, remove the baking steel or stone from your oven or place a wire rack on the steel to provide circulation under the cast iron.
Time for more coffee.
You lost me at Walnut. I am deathly allergic! I would, however, like to make a sourdough that has cranberries in it. Do you have any non tree nut recommendations to go with them?
I assume I can make one large loaf instead of 2 small loaves?
Looks yumm, on the written recipe I missed the 122 grams of starter.
Thank you so much for such a wonderful recipe, I made your recipe of this delicious bread this weekend following the steps and your technique , I used raisins instead of cranberries and walnuts, the results were amazing, I am so happy 😀, I will try to use more raisins next time from 30.4 % to 40%, as per hubby’s request 😁, have you tried higher content in your formulas before? your feedback is highly appreciated.
Sune, you're a mad fool for that butter, lol, so how's your cholesterol doing ;?D
Lol, I'm just jealous cuz I do love me some butter too, but since the last time my doctor told me my triglycerides were so high that they couldn't read the others, well I've had to switch to those "smart spreads" , but I still do enjoy a bit of guilty pleasure once in a while (probably will when I try out this recipe ;?). 👍👍👍
I love butter, but I don't eat a lot of it. My cholesterol is just fine :)
In my head you can eat anything you want as long as it's in moderation :)
@@Foodgeek I heartily agree, although moderation does take willpower, something I'm often in short supply of (if only that came in a pill, lol).
But don't forget that excess has its place too, or as the saying goes, "Moderation in all things, including moderation." ;?D
@@russell2449 I am by no means extremist, but I try to be more health conscious than I was in my youth :)
You should let those cranberries macerate at least overnight.
Printed Recipe has incorrect quantities. It has the amounts of each component for a SINGLE loaf. Your clip has double the amount! In both you say to divide the dough into two loafs. The printed quantities will be enough for a roll, not a loaf.
I don't know where you are looking, but the written recipe has the same amounts as the video. For 2 700g loaves 😊
@@Foodgeek the recipe when printed on paper has quantities for one 1350 loaf. Print it out and see for yourself. I can send you a scan if you want.
@@benstern2079 Please do. The recipe looks correct when I print it.
Use the button that says PRINT.
I did. The recipe looks correct.
Check out this technique on putting inclusions into sourdough. ruclips.net/video/mMep4zrx8zo/видео.html. I really appreciate you putting together this recipe and showing the technique in detail. I’ve been guessing at a recipe by feel and I can’t wait to try this!
Ahh man I wish you wouldn’t put music in the background..
I absolutely LOVE 99.9% of your recipes Sune!
But Walnuts aren't something I enjoy and Cranberry's only once a year (when served with turkey). _Thanks anyway bro!_