Cranberry Raisin Walnut Cinnamon Bread (Printable Version)
A flavorful loaf with cranberries, raisins, walnuts, and cinnamon for a delightful treat.
# What You'll Need:
→ Liquid ingredients
01 -
1½ cups room-temperature water
02 -
2–3 tablespoons honey
→ Leavening
03 -
1 teaspoon active dry yeast
→ Dry ingredients
04 -
3 cups bread flour or all-purpose flour
05 -
1 teaspoon kosher salt
06 -
1 teaspoon ground cinnamon
→ Fruits and nuts
07 -
¾ cup dried cranberries
08 -
½–¾ cup raisins
09 -
½ cup chopped walnuts
# Step-by-Step Guide:
01 -
Combine water and honey, sprinkle yeast over the surface, and let it rest until a foamy layer forms.
02 -
In a separate bowl, mix flour, salt, and cinnamon until evenly combined.
03 -
Add the wet mixture to the dry ingredients and stir until a shaggy dough is formed; incorporate dried cranberries, raisins, and chopped walnuts evenly.
04 -
Cover the bowl and allow the dough to rise at room temperature for 8–10 hours until doubled in size.
05 -
Shape the dough into a round loaf, place in a covered container, and refrigerate overnight to develop flavor.
06 -
Preheat a Dutch oven to 450°F (232°C) to ensure a hot baking environment.
07 -
Score the top of the dough with a sharp blade and bake covered in the Dutch oven for 30 minutes to promote oven spring.
08 -
Remove the cover and continue baking for another 15–20 minutes to achieve a deep golden crust.
09 -
Allow the bread to cool completely on a wire rack before slicing to preserve texture.
# Additional Notes:
01 -
An extended cold fermentation enhances flavor complexity and crumb structure.