Description
This Cranberry Raisin Walnut Cinnamon Artisan Bread combines a delightful blend of sweet dried fruits and crunchy walnuts infused with warm cinnamon spice. Perfect for breakfast or as a snack, this rustic loaf offers a chewy crumb and a crisp golden crust thanks to a slow fermentation and baking in a preheated Dutch oven.
Ingredients
Scale
Wet Ingredients
- 1½ cups room-temperature water
- 2–3 tablespoons honey
- 1 teaspoon active dry yeast
Dry Ingredients
- 3 cups bread flour or all-purpose flour
- 1 teaspoon kosher salt
- 1 teaspoon ground cinnamon
Add-ins
- ¾ cup dried cranberries
- ½–¾ cup raisins
- ½ cup chopped walnuts
Instructions
- Activate the yeast: Stir the room-temperature water and honey together in a bowl, then sprinkle the active dry yeast over the surface. Let this mixture rest until it becomes foamy, approximately 5-10 minutes, indicating the yeast is activated.
- Combine dry ingredients: In a separate large bowl, whisk together the bread flour (or all-purpose), kosher salt, and ground cinnamon, ensuring the cinnamon is evenly distributed.
- Mix wet and dry ingredients: Pour the foamy yeast mixture into the dry ingredients. Stir until the dough comes together in a shaggy, sticky mass, then fold in the dried cranberries, raisins, and chopped walnuts evenly throughout the dough.
- First rise: Cover the bowl with plastic wrap or a damp towel, and let the dough rise at room temperature for 8 to 10 hours, allowing for slow fermentation that develops flavor and texture.
- Shape and retard the dough: After the first rise, gently shape the dough into a round loaf without deflating it completely. Place it into a covered container or bowl, and refrigerate it overnight to cold ferment, which enhances flavor and makes the dough easier to handle.
- Preheat Dutch oven: Remove the dough from the refrigerator while preheating a Dutch oven to 450°F (232°C) in your oven. This high heat and enclosed environment simulates a professional steam oven for crisp crust development.
- Score and bake covered: Place the dough on a sheet of parchment paper, score the top with a sharp knife to allow expansion, then carefully transfer it into the preheated Dutch oven. Cover with the lid and bake for 30 minutes, trapping steam to create oven spring.
- Bake uncovered: Remove the lid of the Dutch oven and continue baking for an additional 15 to 20 minutes until the crust is deeply golden brown and crisp.
- Cool before slicing: Take the bread out of the Dutch oven and let it cool completely on a wire rack to allow the crumb to set. Slice only when fully cooled to preserve texture.
Notes
- For best flavor, use bread flour for better gluten development, but all-purpose flour works as well.
- The slow, overnight fermentation can be adjusted based on your schedule—shorter rising times will yield a less complex flavor.
- Adjust the amount of honey based on your preferred sweetness level.
- Store the bread in an airtight container at room temperature for up to three days, or freeze for longer storage.
- Feel free to substitute walnuts with pecans or almonds for a different nutty profile.
