Sourdough Cranberry Orange Loaf

Introduction

There’s something truly magical about the aroma of freshly baked sourdough bread wafting through the kitchen — especially when it’s infused with the bright, citrusy flavor of orange and the tart sweetness of dried cranberries. This Sourdough Cranberry Orange Loaf combines tangy sourdough notes with the warmth of fruit and zest for a perfect balance of flavor.

This loaf is ideal for breakfast, brunch, or even as an afternoon treat with tea. It’s hearty yet slightly sweet, and it toasts beautifully. Spread with a little butter or cream cheese, each slice feels like a cozy hug on a cool morning.

Using sourdough starter not only adds depth and complexity to the flavor but also makes the bread easier to digest. Whether you’re a seasoned sourdough baker or just starting your journey, this recipe is a delightful twist on the classic loaf.

⏱️ Cooking Time and Serving

• Prep Time: 20 minutes (plus fermentation and rise time)

• Cook Time: 40–45 minutes

• Total Time: About 8–10 hours (including resting)

• Servings: Makes 1 loaf (8–10 slices)

🥣 Ingredients

For the Dough:

• 1 cup (240g) active sourdough starter (fed and bubbly)

• 2 ½ cups (320g) bread flour

• ½ cup (60g) whole wheat flour

• ¾ cup (180ml) lukewarm water

• ¼ cup (60ml) fresh orange juice

• 2 tbsp honey or maple syrup

• 1 ½ tsp salt

• 2 tbsp unsalted butter (softened) or olive oil

• 1 tbsp orange zest (from 1–2 oranges)

• ¾ cup (100g) dried cranberries (can substitute with fresh cranberries, chopped)

Optional Add-ins:

• ½ cup (60g) chopped walnuts or pecans

• 1 tsp ground cinnamon (for a warm twist)

👩‍🍳 How to Make Sourdough Cranberry Orange Loaf

1. Feed Your Starter:
   Make sure your sourdough starter is active and bubbly before beginning. Feed it 4–6 hours ahead of time.

2. Mix the Dough:
   In a large mixing bowl, combine the sourdough starter, water, orange juice, honey, and butter. Stir to dissolve. Add the flours and salt, mixing until a shaggy dough forms.

3. Add Flavorings:
   Mix in orange zest and cranberries (and nuts if using). Knead gently until the ingredients are evenly distributed.

4. Bulk Fermentation (First Rise):
   Cover the bowl and let it rest at room temperature for 4–6 hours, folding the dough gently every hour for the first 3 hours.

5. Shape the Loaf:
   Turn the dough onto a lightly floured surface. Shape into a round or oval loaf and place it seam-side up in a floured proofing basket or bowl.

6. Final Proof:
   Cover and refrigerate overnight (8–12 hours) for a slow, flavorful rise.

7. Preheat and Bake:
   The next day, preheat your oven to 450°F (230°C) with a Dutch oven inside. Once hot, carefully transfer the dough into the pot, score the top, and bake covered for 25 minutes. Remove the lid and bake another 15–20 minutes until golden brown.

8. Cool and Serve:
   Let the loaf cool completely before slicing. Enjoy plain, toasted, or with butter and jam.

📝 Notes

• You can substitute orange juice with mandarin juice or even a splash of lemon for a sharper flavor.

• Hydration levels can vary depending on your flour type — adjust water slightly if the dough feels too stiff or too sticky.

• Store leftovers in a paper bag or bread box for up to 3 days, or freeze slices for up to 2 months.

• Toasting brings out the orange aroma beautifully — try it with cream cheese or honey butter.

❓ FAQs

Q: Can I use fresh cranberries instead of dried?
A: Yes! Just chop them and toss them in a teaspoon of flour before adding — this helps prevent excess moisture.

Q: Do I need a Dutch oven?
A: It’s ideal for getting a crispy crust, but you can bake on a baking stone or sheet with a pan of water in the oven for steam.

Q: Can I make this loaf vegan?
A: Absolutely. Replace butter with olive oil and honey with maple syrup.

Q: How can I make it more festive?
A: Add a pinch of cinnamon, nutmeg, or cardamom for a holiday twist.

🥗 Nutrition Information

(Values are approximate and may vary based on specific ingredients used.)

⚠️ Disclaimer

This recipe is intended for general enjoyment. Consume baked goods in moderation as part of a balanced diet. If you have allergies to gluten, nuts, or citrus, substitute or omit ingredients accordingly. Always check ingredient labels for potential allergens.