Cranberry Sourdough Bread
With the orange zest and cranberries in the dough, this bead is a TREAT! I gave my friend a loaf the day before her birthday and she texted me, “this is better than birthday cake!”
Ingredients
- 250 grams active starter see notes
- 125 grams sugar or swap for 60 grams honey
- 50 grams butter, lard, or oil
- 500 grams milk see notes
- 10 grams salt
- 650 grams all-purpose or bread flour
- Zest of 1 orange
- 120 grams dried cranberries or other dried fruit
Instructions
- Mix starter and sugar in a bowl.
- Warm butter in a pan, then add milk and salt when butter is melted (about body temp, almost like for dry yeast).
- Mix milk and starter mixtures together.
- Add flour, zest, and cranberries and stir til roughly combined.
- Let sit for 20-30 minutes then knead until smooth. Add some extra flour if needed. It should be a little sticky but not gloppy.
- Let rise until doubled. This depends on house temp and how active your starter is, about- 6-12 hours.
- Shape 2 loaves. Let rise until doubled again, about 2-3 hours.
- Preheat oven to 375°F.
- Bake for 40 minutes, and I turn the loaves around halfway. They should be about 180°F with an instant read thermometer on the inside to know they are done baking.
Notes
- On your starter: I recommend feeding 50g starter with 100g water and 125g flour 8-12 hours before you want to make this like a levain/preferment method. Use this OR use 250 grams of starter alone at time of mixing.
- Milk is best, but if you swap in water I'd add more butter and sugar to make up for it, a tablespoon or so of each to your measuring cup before adding water.
Nutrition
Calories: 171kcalCarbohydrates: 33gProtein: 4gFat: 3gSaturated Fat: 2gPolyunsaturated Fat: 0.2gMonounsaturated Fat: 1gTrans Fat: 0.1gCholesterol: 7mgSodium: 184mgPotassium: 63mgFiber: 1gSugar: 10gVitamin A: 86IUVitamin C: 0.01mgCalcium: 31mgIron: 1mg
Tried this recipe?Let us know how it was!