Discover the deliciousness of Gluten Free Cranberry Walnut Sourdough—it’s a game changer for bread lovers seeking healthier options!
Discover the Deliciousness of Healthy Baking!
Cranberry Walnut Sourdough is revolutionizing gluten-free baking by offering a delicious alternative that challenges preconceived notions about gluten-free options. This unique bread combines the tartness of cranberries with the rich, nutty flavor of walnuts, creating a delightful taste experience that appeals to both gluten-free and gluten-consuming audiences alike. The fermentation process involved in sourdough adds complexity to the flavor and texture, making it a standout choice for those seeking variety in their bread options.
Gluten-free baking often struggles with texture and flavor, but the Cranberry Walnut Sourdough provides a solution that doesn’t compromise on either. The use of quality ingredients and the traditional sourdough method ensures that this bread remains moist and flavorful, setting a new standard for gluten-free baked goods. This innovative recipe could inspire home bakers to explore further into the world of gluten-free sourdough, expanding their culinary repertoire while enjoying the health benefits that come with gluten-free eating.
Discover the Delicious Revolution in Bread: A Perfect Blend of Tart Cranberries and Crunchy Walnuts!
Hey y’all today I’m so excited to share with you another one of my sourdough breads this is my gluten-free sourdough cranberry walnut bread and y’all it is probably my favorite bread I’ve ever made no lie it is slightly sweet and tart from those Cranberries the walnuts give it a nice crunch on the inside and it is just perfect with butter plain or.
As a sandwich even so let’s get into it and I’ll show you how to make it all right as per usual y’all you know that if you make any of my breads almost all of them in fact maybe all of them is just a matter of putting the ingredients into the bowl and mixing it it is just really that simple so I’m starting with the water this is 390 G of water this is.
Straight from the faucet water no need to heat it up or do anything to it and I’m adding to that 10 G of whole celium husks and then this is my active and fed sourdough starter it’s 60 G of my sourdough starter and if you want more detail about how to feed a sourdough starter that is already established check out my video for my gluten-free.
Sourdough sandwich bread I go into great detail in that video and it really helps you understand how sourdough works and how to use it so I’m adding to this 21 G of honey just straight from the jar The Squeeze jar and 26 G of olive oil this is basically my my standard sourdough bread recipe with some extra things added to.
It and now I’m adding in my bread flour blend which is Kim’s gluten-free bread flour blend this is 390 G of the bread flour blend you will find the recipe for this on my website and then I just added in 12 G of kosher salt and 8 G of regular baking powder and now I’m adding in 100 G of dried cranberries or Craisins and.
75 G of toasted chopped walnut nuts just lightly toasted and I’ll get this on the mixer and you know the routine it’s just starting it out on slow and then um increasing the speed to medium medium high and letting it go for 5 minutes I even set a timer and walk away all right y’all my timer just went.
Off so so I’m going to check this out and it looks just like it should like pretty much any of my other Toes that I make except for the cranberries and the walnuts so I’m going to grab my dough scraper or Bowl scraper and just scrape this right into the center of the bowl now if you don’t have more than one bowl for your stand mixer you could.
Definitely scrape this into another bowl and cover it I have like three of these bowls so I just keep them right in the bowl and I’m going to cover this with plastic wrap and I’m going to set it in a warm place to proof I don’t know if you can tell by the sunlight streaming into my kitchen right now but it is.
Later in the day much later it is like it’s been about six or 7 hours for this to rise and it’s domed over because there’s so much air in it right now which I absolutely love it has risen to double the size that’s how you know you know your sour dough starter is working and we’re going to now put this in the fridge overnight so it’s much easier to.
Work with and I’ll see you back here tomorrow morning good morning you guys it’s the next day in the morning mid midm morning and this dough is nice and chilled which is going to make it so much easier to knead and shape so I’ve got my little bit of bench flour here I always use whatever flour.
Is in the recipe as my bench flour and in this case it’s my gluten-free bread flour blend and I’ll just scrape this out right onto the flow this is a wetter dough so just take your time with it make sure you knead it properly because here’s what I found when it comes to any of my breads really not just sour dough but if you don’t.
Need them properly and like Degas them they are going to end up with a huge hole somewhere inside that bread and I don’t know why that happens but I don’t know if it’s a shaping issue or what but if you just take the time to knead your bread add flour as you need to so it doesn’t stick to the surface this is a stickier dough it’s just how.
It is it it’s very manageable though that’s my tip for making any of my breads is to make sure you need it properly all right I’m just going to wash my hands real quick and then Dust it all over with extra flour so that I can transfer it into my baton if you don’t have a baton you can definitely use just a regular.
Old Bowl you can line your bowl with either flour dust it with flour or line it with like a tea towel and then Dust that with flower you don’t have to go out and buy an actual baton although they are nice to have and they’re they’re pretty cheap I have to say I think this one was under $10.
So I’m going to dust my baton with some brown rice flour or white white white rice flour it doesn’t matter either or the the rice flowers are nice and fine so they work a little bit better in this instance and I’m just going to plop my dough right in there I’m going to even it out just a little bit on the.
Top and I’m going to cover it with plastic wrap and put it in a nice warm place to proof and I really can’t tell you how long that’s going to take it all depends on the ambient temperature in your house and the time of year the time of day I mean I could go on and on it could be 1 hour it could be 4 hours just be patient you have to be patient when.
It comes to sourdough and especially gluten-free sourdough so this has risen nicely I’m peeling the plastic off and I’m flipping it over onto a sheet of parchment paper and I’ll carefully get my baton off try to get my baton off it might be stuck in a few areas there we go now about scoring a bread like this that has loads of things inside the.
Cranberries and the walnuts do make it difficult to score a nice clean line so just do your best inevitably your Lum or your sharp knife is going to get snagged on one of the Cranberries or more likely the walnuts so it might not look so pretty but that’s okay all right I’m going to grab my super hot a new bread Baker that.
I bought that I absolutely love y’all it is a game Cher in my kitchen I’m not even sure why because I used to use my old Dutch oven and that did work great but for some reason this really makes a difference in baking better gluten-free bread I cannot tell you why another thing it does is it makes the crust a little lighter so for those of y’all who.
Don’t like a Dark Crust I know there are several of you out there this definitely helps that along I myself love a dark really crusty crust on my bread but that’s just me so I’m going to cover this I’m going to bake it at 450 for 40 minutes and then I’m going to remove the lid and continue baking it for another 20 minutes and then check.
The temperature if it says 208 or higher it should be done if you want to leave the lid on you will still get a crusty loaf but it will be a little less crusty rust Y and hard in other words and maybe a little lighter in color but this to me looks divine and it is divine believe me it is definitely my.
New favorite I could eat this every day I have made sandwiches with it like turkey sandwiches with it you can make like a what do they do those Thanksgiving sandwich es where they put the cranberry sauce and turkey on there and with the Cranberries already in the bread it is just incredible you guys I cannot talk this up enough it is so soft.
On the inside you can eat it like I said plain it’s still fantastic just plain it’s wonderful toasted with a little bit of butter on it or untoasted with butter on it great as a sandwich bread it is just an allaround wonderful wonderful bread and I hope you get a chance to make it and please let me know what you.
Think enjoy
