It’s almost November, which has had me wondering whether I really want to go to the local bakery and pay $10 for a miniscule loaf of cranberry-walnut bread. Our bakery makes wonderful artisan bread and its bakers are fantastic and deserving of making a living, but frankly, its expensive. It’s got me wanting to try something homemade this year for our Thanksgiving turkey sandwiches, but at the moment I’m not feeling the love for baking a traditional sourdough.
This recipe is from BreadDad.com, downsized it to a 1-lb. loaf. I chopped up my cranberries finely, and then soaked them in a spritz of water for several hours before kneading them (and the nuts) by hand into the dough when it was time for add-ins. I subbed a little white whole wheat for some of the bread flour, and used 50 grams sourdough discard in lieu of 25/25 grams flour/milk (the addition of SD discard is not relevant, but I thought I’d mention it for the sake of accuracy).
This is a nice loaf. Tasty and not sweet – delicious toasted with a dab of butter and a sprinkle of cinnamon sugar. Nor is it overly dense, I think it will work fine for turkey sandwiches. Will be giving it a go this year at the holidays.
FYI this website uses 120 g. per cup of flour.
