Recipes > Cranberry-Walnut Bread Find A Store Cranberry-Walnut Bread This rustic autumn bread is filled with dried cranberries and toasted walnuts. Adding steam while it bakes gives an open interior crumb and a crispier crust. Yield 1 (13-inch) loaf Print Recipe Pin Recipe 0 Reviews IngredientsDough4 3/4 cups (603g) bread flour, plus more for dusting4 teaspoons (12g) kosher salt (see note)1 (0.25-ounce) package (7g) or 2 ¼ teaspoons Platinum Yeast1 cup (128g) unsweetened dried cranberries1 cup (113g) chopped toasted walnuts2 cups (480g) warm water (105°F/41°C to 110°F/43°C)2 tablespoons (42g) honeySemolina flour, for dustingSteam bath4 cups (960g) boiling water InstructionsMake the dough: In the bowl of a stand mixer, whisk together bread flour, salt, and yeast by hand; stir in cranberries and walnuts. Add warm water and honey; using the paddle attachment, beat at low speed until a sticky dough forms, about 30 seconds. Spray a large bowl with cooking spray. Place dough in bowl, turning to grease top. Cover and let stand in a warm, draft-free place (75°F/24°C) until doubled in size, about 1½ to 2 hours. Refrigerate for at least 2 hours or up to overnight.Line a large baking sheet with parchment paper; dust parchment with semolina flour.Shape loaf: Heavily dust a work surface with bread flour; turn out dough. Using floured hands, lightly press dough into a 15×10-inch rectangle. Starting with one short side, roll up dough into a log, pressing edges to seal. Place log, seam side down, on prepared pan. Sprinkle top of dough with semolina flour. Loosely cover dough with a greased sheet of plastic wrap, and let rise in a warm, draft-free place (75°F/24°C) until puffed, about 1 to 1½ hours.Position oven racks in bottom and center of oven. Preheat oven to 500°F (260°C). Score top of dough as desired. Place baking sheet with loaf on the center oven rack. Carefully place 4 cups (960 grams) boiling water in a baking pan (do not use glass) on bottom oven rack. Bake loaf: Immediately reduce oven temperature to 425°F (220°C). Bake for 20 minutes. Loosely cover with foil to prevent excess browning and bake until an instant-read thermometer inserted in center of loaf registers 200°F (93°C), 20 to 25 minutes more. Remove from pan and let cool completely on a wire rack. Store in an airtight container for up to 3 days. NotesSalt weight and volume vary by brand. Diamond Crystal kosher salt was used in this recipe (1 tablespoon is 9 grams). If you a have different brand or type of salt, use the weight listed in the recipe, not the volume measurement. If you do not have a scale, check your brand’s website for what the equivalent volume measurement is for the weight listed in this recipe. Recipe by Bake From Scratch. Did you make this recipe? We want to see it! Tag @redstaryeast and use hashtag #redstaryeast
