Imagine waking up to the inviting aroma of freshly baked artisan bread, where sweet and tart cranberries mingle perfectly with plump raisins. This Cranberry Raisin Walnut Cinnamon Artisan Bread delivers a delightful blend of textures and flavors that make each slice a comforting treat.
Its rustic crust and tender crumb are enhanced by the warmth of cinnamon and a satisfying crunch from toasted walnuts. Whether enjoyed as a breakfast staple or a snack alongside your favorite spread, this bread is a wonderful addition to any meal.
- A harmonious balance of sweet dried fruits and crunchy walnuts adds exciting texture and flavor.
- Overnight fermentation enhances the bread’s depth and makes it easy to prepare with minimal hands-on time.
- The warm cinnamon aroma complements the natural sweetness, creating a cozy and inviting loaf perfect for any occasion.
Ingredients
- Room-temperature water (1½ cups): Provides moisture to activate yeast and hydrate flour for perfect dough formation.
- Honey (2–3 tablespoons): Adds natural sweetness and helps improve yeast fermentation and browning of the crust.
- Active dry yeast (1 teaspoon): Key leavening agent that produces carbon dioxide, allowing the dough to rise and create airy texture.
- Bread flour or all-purpose flour (3 cups): The structure base, bread flour yields a chewier crust; all-purpose flour works for a softer loaf.
- Kosher salt (1 teaspoon): Enhances overall flavor and controls yeast activity during fermentation.
- Ground cinnamon (1 teaspoon): Infuses warmth and fragrant spice, perfectly complementing dried fruits and nuts.
- Dried cranberries (3/4 cup): Provide a tart-sweet burst in each bite, balancing sweetness and adding chewiness.
- Raisins (1/2–3/4 cup): Add natural sweetness and soft texture, adjustable based on preference.
- Chopped walnuts (1/2 cup): Contribute crunchy texture and a rich, nutty flavor that contrasts the fruity notes.
Instructions
- Activate the Yeast
Combine room-temperature water and honey in a mixing bowl, then sprinkle the active dry yeast on top. Let it rest for 5 to 10 minutes until the mixture becomes foamy, indicating the yeast is alive and ready to leaven the dough.
- Combine Dry Ingredients
In a separate large bowl, mix the bread flour, kosher salt, and ground cinnamon evenly. Ensuring the dry ingredients are well combined helps in even flavor distribution and proper dough texture.
- Mix Wet and Dry Components
Pour the foamy yeast mixture into the dry ingredients. Stir until you get a shaggy and sticky dough. This simple initial mix is enough; over-kneading isn’t necessary as the dough will develop gluten during the long rise.
- First Rise: Long Fermentation
Cover the bowl with plastic wrap or a clean kitchen towel and let the dough rise at room temperature for 8 to 10 hours, preferably overnight. This slow fermentation enhances flavor complexity and dough strength.
- Incorporate Fruits and Nuts, Shape Dough
Gently fold in dried cranberries, raisins, and chopped walnuts until evenly dispersed. Shape the dough into a round loaf and place it in a bowl or proofing basket, then refrigerate it overnight to firm up and develop flavor.
- Preheat and Prepare Dutch Oven
About 30 minutes before baking, preheat your oven to 450°F (232°C) with the Dutch oven inside. This ensures a hot cooking vessel that will create steam and a crisp crust.
- Score and Bake Covered
Carefully transfer the dough into the hot Dutch oven. Use a sharp knife or lame to score the top, allowing steam to escape and guiding dough expansion. Cover and bake for 30 minutes to trap steam for a crunchy, golden crust.
- Bake Uncovered Until Golden Brown
Remove the lid and bake the bread for an additional 15 to 20 minutes. This step crisps and deepens the crust color for an artisan look and texture.
- Cool Completely Before Slicing
Transfer the loaf to a wire rack and let it cool fully before slicing. Cooling sets the crumb and prevents a gummy texture, ensuring perfect slices every time.
- Adjust honey to increase sweetness as desired; keep in mind it also affects yeast activity.
- Always use fresh yeast for a reliable and vigorous rise to achieve airy bread.
- Customize the raisins quantity to suit your taste preference for sweetness and texture.
Storage Tips
Store the bread tightly wrapped at room temperature for up to 3 days to maintain freshness. For longer storage, slice and freeze the bread in an airtight container for up to 3 months.
Serving Suggestions
This bread is delightful toasted with butter or cream cheese for breakfast. It also pairs wonderfully with savory cheese or as a side to soups and salads for lunch or dinner.
- Use a kitchen scale for precise measurement of ingredients to ensure consistent results.
- Proof the dough in a warm, draft-free area to control fermentation time and prevent over-proofing.
- Score the dough just before baking to enable proper expansion and an attractive crust pattern.
- Letting the dough rest after shaping firms it up for easier handling and better oven spring.
FAQs
- Can I use all-purpose flour instead of bread flour?
Yes, all-purpose flour works fine and will result in a slightly softer crumb, while bread flour gives a chewier texture.
- How can I tell if my yeast is still good?
If the yeast mixture becomes frothy and bubbly within 10 minutes, it’s active. If not, you should replace it with fresh yeast.
- Can I add other nuts or dried fruits?
Absolutely! Pecans, almonds, or dried cherries can be substituted to suit your taste and add variety.
- Is it possible to make this bread without overnight refrigeration?
Yes, but overnight refrigeration helps develop flavor and improve texture. You can bake it after the first rise for a quicker loaf.
- How should I store leftover bread?
Keep leftover bread wrapped in a cloth or container at room temperature for 2-3 days, or freeze slices to preserve freshness longer.
Cranberry Raisin Walnut Artisan Bread
Equipment
- 1 Dutch oven Preheat to 450°F for baking
- 1 mixing bowl For mixing and rising dough
Ingredients
- 1½ cups room-temperature water
- 2 to 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 to ¾ cup raisins
- ½ cup chopped walnuts
Instructions
- Combine water and honey in a bowl, sprinkle yeast over the top, and let it rest until foamy.
- In another bowl, whisk together flour, kosher salt, and ground cinnamon.
- Mix the wet and dry ingredients until a shaggy dough forms.
- Cover the dough and let it rise at room temperature for 8 to 10 hours.
- Shape the dough into a loaf, place it in the refrigerator, and chill overnight.
- Preheat a Dutch oven to 450°F (232°C).
- Score the top of the dough and place it in the preheated Dutch oven, then cover and bake for 30 minutes.
- Remove the lid and bake the bread uncovered for an additional 15 to 20 minutes until golden brown.
- Allow the bread to cool completely before slicing.
Notes
- Increase honey for sweeter bread.
- Use fresh yeast for best rise.
- Adjust raisins quantity to taste.
- Store cooled bread in airtight container.
