Cranberry Walnut Whole Wheat Sourdough

Cranberry Walnut Whole Wheat Sourdough

4.5 of 5 (2)
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Nutritional Info
  • Servings Per Recipe: 12
  • Amount Per Serving
  • Calories: 170.9
  • Total Fat: 3.6 g
  • Cholesterol: 0.0 mg
  • Sodium: 194.0 mg
  • Total Carbs: 24.6 g
  • Dietary Fiber: 3.8 g
  • Protein: 4.1 g

View full nutritional breakdown of Cranberry Walnut Whole Wheat Sourdough calories by ingredient
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Introduction

I wanted to enter Whole Food bread into my tracker but couldn't find the info. So I looked up a recipe that sounds similar. I may just make my own bread now. That is what Whole Foods gets for not posting their nutritional info! I wanted to enter Whole Food bread into my tracker but couldn't find the info. So I looked up a recipe that sounds similar. I may just make my own bread now. That is what Whole Foods gets for not posting their nutritional info!
Number of Servings: 12

Ingredients

    Leaven:
    1/2 cup whole wheat flour
    1/4 cup lukewarm water
    1 T starter


    1-cup whole wheat flour
    1 cup unbleached white flour
    1/2 cup rye bread flour
    1 T honey
    1 t salt
    3/4 cup dried cranberries
    1/2 cup walnuts

Directions

Mix flour, water, and starter. Cover.
Sit at room temp. for 8 hours.
Heat 1 cup water to boiling; add 3/4 cup dried cranberries; cover and let sit until ready to use.

To leaven, add 1 cup cooled water from the cranberries; let sit 10 min.
Add leaven/water to flours and mix gently; cover; rest for 20 min.
Start mixer on low; add 1 T honey and 1 t salt, slowly.
Mix on low until incorporated; mix on speed 2 for 2 min; Cover.
Sit for 30 min.
Flatten dough out into a rectangle on a lightly floured counter. Sprinkle cranberries on top; fold in thirds; flatten again and sprinkle 1/2 cup walnuts on top; fold in thirds.
Let sit 30 min; fold in thirds twice; place in lightly oiled bowl; cover.
Keep in fridge overnight.
Remove from fridge. Let sit 1 hour and 40 min.
Pour onto floured counter and rest for 5 min.
Flour a bowl; shape dough into a boule and place top-side down into bowl.
Rise 3 hours.
Heat oven to 450 degrees 30 min. before baking.
Dump dough onto semolina-dusted parchment.
Put into oven on baking stone; mist with water 4x in first 5 min.
Bake 15 min; turn oven down to 400; bake another 15 min.

makes 12 slices

Number of Servings: 12

Recipe submitted by SparkPeople user RAIN_SIS.

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Member Ratings For This Recipe


  • Very Good
    tasty - 9/4/18

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  • Incredible!
    I was at first very skeptical about trying this recipe as I wondered about the 1T of starter used in the leaven. I did not use the recommended rye bread but added more whole wheat flour; substituted honey for maple syrup. I mixed the leaven/water and flours by hand and needed to add 2 Tb of water. - 6/10/15

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