Cranberry Raisin Walnut Artisan Bread
This artisan bread combines tart dried cranberries and raisins with crunchy walnuts and warm cinnamon for a flavorful, wholesome loaf perfect for breakfast or snacks.
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.