Cranberry & Walnut Sourdough
A rustic sourdough loaf packed with tart cranberries and toasted walnuts.
Ingredients
For 12 servings
- 200 g active sourdough starter
- 480 g plain flour
- 360 g warm water
- 12 g salt
- 150 g dried cranberries
- 140 g walnuts, chopped
- Oil, for greasing
Nutrition / serving
- Calories
- 320 kcal
- Protein
- 8 g
- Carbs
- 39 g
- Fat
- 15 g
Allergens: Gluten, Nuts, gluten, tree_nuts
Estimated from ingredient data.
Method
Mix the starter with half the water and half the flour and rest for 1 hour.
Add the remaining flour and water with the salt and knead to a smooth, elastic dough.
Fold through the cranberries and walnuts.
Shape into a ball, place in an oiled bowl and prove until doubled, about 5 hours.
Heat the oven to 230°C. Slash the top in a cross and bake for about 30 minutes, until deeply golden and hollow-sounding underneath.
Cool completely before slicing.
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