Cranberry Walnut Bread



1kilo/2.2 Ib brown Flour/ Ruchmehl
42g fresh Yeast
1 Tbsp. of Sugar
1dl / 1/2 Cup Water, room temperature
1 1/2 Tbsp of Salt
3dl / 1 1/4 Cup Buttermilk, room temperature
2.5dl / 1Cup of Water
100g/3.5oz Walnuts, chopped
100g/3.5oz dried Cranberries
Flour to work with

Put the Flour in a bowl and form a hollow. Crumble up the Yeast, put it in a cup with the Sugar and 1dl / 1/2 Cup of Water and stir it. The Yeast will melt. Put everything in the hollow in the Flour, sprinkle some flour from the edge over the yeast and let it rest until it foams.

Then you add the Salt and the buttermilk and 2.5dl / 1Cup of Water and knead it to a smooth, soft dough. Then knead the Cranberries and Walnuts in the dough and let it rest for about an hour by room temperature.

Preheat the oven on 230C°/446F

Put a baking paper on a tray and make little breads or two big ones. After forming them, lay a kitchen towel over them and let them rest again for 20 minutes.

Put a little bowl with water on the baking tray with the breads and put the tray in the under part of the oven. Bake for 10 Minutes. Then turn down the heat on 180C°/356F and bake the little breads for an other 10-15 Minutes, the big breads for another 30-40 Minutes.


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