There’s something so heartwarming about the smell of freshly baked bread wafting through a kitchen. Today, we’re making a delightful twist on classic sourdough by adding cranberries and a hint of zesty orange. It’s a perfect combination that brightens your day. Trust me; this recipe will become a favorite!
why make this recipe
Cranberry Orange Sourdough Bread is not just tasty; it’s a celebration of flavors! The sweetness of cranberries paired with the citrusy zing of orange makes each slice a treat. Plus, the natural fermentation from the sourdough starter gives the bread a lovely texture and depth of flavor. It’s great for breakfast, a snack, or even as a side for your favorite soup. And the best part? You’ll feel like a baking pro, even if you’re just starting out.
how to make Cranberry Orange Sourdough Bread
Ingredients:
- 2 cups Sourdough Starter
- 3 cups all-purpose flour
- 1 cup warm water
- 1/2 cup dried cranberries
- 1/4 cup honey or maple syrup
- 1 tablespoon orange zest
- 1/4 cup orange juice
- 1 teaspoon salt
Directions:
- Start by mixing the sourdough starter and warm water in a bowl. Stir in the honey or maple syrup until it melts into the mix.
- Next, gently fold in the flour, orange zest, orange juice, salt, and those lovely dried cranberries.
- Time to knead! Work the dough for about 10 minutes. It should feel smooth and elastic.
- Place your dough in a greased bowl. Cover it up and let it rise until it doubles in size, which takes about 4-6 hours.
- Preheat your oven to 450°F (230°C) while you wait.
- Shape your dough and place it in a bread pan. Let it rise again for about an hour.
- Pop it in the oven and bake for 30-35 minutes. It should be golden brown and sound hollow when tapped.
- Once it’s baked, allow it to cool before slicing. It’s amazing served toasted with a pat of butter!
how to serve Cranberry Orange Sourdough Bread
This bread is delicious on its own or toasted. A drizzle of honey or a spread of cream cheese makes it even more special. If you’re feeling adventurous, try pairing it with a warm bowl of spiced pumpkin soup for a cozy meal.
how to store Cranberry Orange Sourdough Bread
To keep your bread fresh, wrap it in parchment paper and store it in a bread box. If you want it to last longer, slice it and freeze the pieces in a ziplock bag. Just pop them in the toaster when you’re ready for a warm slice—it’s so convenient!
tips to make Cranberry Orange Sourdough Bread
- Make sure your sourdough starter is bubbly and active before you start. It makes such a difference in the rise and flavor.
- Don’t have dried cranberries? You can swap them out for chopped dried apricots or blueberries for a different twist. If you’re feeling indulgent, a handful of chocolate chips works too!
- I love serving this with sourdough garlic rolls for an appetizer.
variation (if any)
Feel free to experiment with the recipe! You can add nuts for extra crunch or swap the orange juice for apple juice for a milder flavor. Each variation could lead to a delightful new loaf!
FAQs
Can I use whole wheat flour instead of all-purpose flour?
Absolutely! Whole wheat flour will add a nuttier taste and more fiber. Just keep in mind that it might affect the texture.
How can I tell when my dough has risen enough?
When it has doubled in size, it’s ready! You can poke your finger in the dough; if it springs back slowly, it’s perfect.
What should I do if my dough isn’t rising?
It may be due to a weak starter or cool room temperature. Try placing the dough in a warmer spot to help it along, or be patient—sometimes it just takes a bit longer!
Baking bread is such a rewarding experience. Each slice tells a story of time spent in the kitchen, the warmth of the oven, and the joy of sharing. I can’t wait for you to try this recipe and bring a little sweetness into your home!
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Cranberry Orange Sourdough Bread
- Total Time: 240 minutes
- Yield: 1 loaf 1x
- Diet: Vegetarian
Description
A delightful twist on classic sourdough bread featuring sweet cranberries and zesty orange.
Ingredients
- 2 cups Sourdough Starter
- 3 cups all-purpose flour
- 1 cup warm water
- 1/2 cup dried cranberries
- 1/4 cup honey or maple syrup
- 1 tablespoon orange zest
- 1/4 cup orange juice
- 1 teaspoon salt
Instructions
- Mix the sourdough starter and warm water in a bowl. Stir in the honey or maple syrup until melted.
- Gently fold in the flour, orange zest, orange juice, salt, and dried cranberries.
- Knead the dough for about 10 minutes until smooth and elastic.
- Place the dough in a greased bowl, cover, and let it rise until doubled in size (4-6 hours).
- Preheat your oven to 450°F (230°C).
- Shape the dough and place it in a bread pan. Let it rise again for about an hour.
- Bake for 30-35 minutes until golden brown and hollow when tapped.
- Cool before slicing and serve.
Notes
For a variation, add nuts for crunch or substitute orange juice with apple juice. Ensure your sourdough starter is active for best results.
- Prep Time: 15 minutes
- Cook Time: 35 minutes
- Category: Bread
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 slice
- Calories: 200
- Sugar: 10g
- Sodium: 200mg
- Fat: 2g
- Saturated Fat: 0g
- Unsaturated Fat: 1g
- Trans Fat: 0g
- Carbohydrates: 40g
- Fiber: 2g
- Protein: 5g
- Cholesterol: 0mg
Keywords: bread, sourdough, cranberry, orange, baking, homemade
