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Cranberry Raisin Walnut Cinnamon Artisan Bread Recipe

★★★★★

4.9 from 78 reviews
  • Author: Naomi
  • Total Time: 13 hours 5 minutes
  • Yield: 1 loaf (about 10-12 slices) 1x
  • Diet: Vegetarian

Description

This Cranberry Raisin Walnut Cinnamon Artisan Bread is a flavorful, rustic loaf that combines the warmth of cinnamon with the sweetness of dried cranberries and raisins, complemented by crunchy walnuts. Slow-fermented for a tender crumb and baked in a preheated Dutch oven, this bread boasts a crisp crust and chewy texture, perfect for breakfast or an afternoon snack.

Ingredients

Scale

Dry Ingredients

  • 3 cups bread flour
  • 1 1/2 teaspoons salt
  • 3/4 teaspoon ground cinnamon
  • 1/2 teaspoon instant yeast

Wet Ingredients

  • 1 1/2 cups lukewarm water

Mix-ins

  • 1/2 cup dried cranberries
  • 1/2 cup raisins
  • 1/2 cup chopped walnuts (toasted optional)

For Preparation and Baking

  • Extra flour for dusting
  • Cornmeal or semolina for base (optional)

Instructions

  1. Combine dry ingredients: In a large mixing bowl, mix together the bread flour, salt, ground cinnamon, and instant yeast until evenly distributed.
  2. Add water and form dough: Pour in the lukewarm water and stir with a spoon or spatula until a sticky and shaggy dough forms.
  3. Add mix-ins: Gently fold in the dried cranberries, raisins, and chopped walnuts, ensuring they are well incorporated without overworking the dough.
  4. First fermentation: Cover the bowl tightly with plastic wrap or a damp towel. Let the dough rest at room temperature for 12 to 18 hours to develop flavor and texture.
  5. Shape the dough: Lightly flour your hands and a work surface. Turn out the dough and gently shape it into a round ball without deflating it excessively.
  6. Second rise: Place the shaped dough seam-side down into a floured bowl or proofing basket. Cover and allow it to rise for 1 to 2 hours until slightly puffed.
  7. Preheat Dutch oven: About 30 minutes before baking, preheat your oven to 450°F (230°C) and place a Dutch oven inside to heat thoroughly.
  8. Score the dough: Carefully turn out the dough onto a piece of parchment paper. Using a sharp knife or bread lame, score the top to allow for expansion during baking.
  9. Bake covered: Transfer the dough along with the parchment paper into the preheated Dutch oven. Cover with the lid and bake for 30 minutes to trap steam for a crispy crust.
  10. Bake uncovered and cool: Remove the lid and continue baking for an additional 10 to 15 minutes until the crust is deeply golden brown. Let the bread cool on a wire rack for at least one hour before slicing to set the crumb.

Notes

  • For extra crunch, toast the walnuts before adding to the dough.
  • Using a proofing basket helps maintain the shape during the second rise, but a floured bowl works as well.
  • Letting the bread cool completely before slicing prevents it from becoming gummy inside.
  • Cornmeal or semolina can be sprinkled at the bottom of the Dutch oven or baking vessel to prevent sticking.
  • This slow fermentation can be adjusted by refrigerating the dough for longer flavor development.
  • Prep Time: 20 minutes
  • Cook Time: 45 minutes
  • Category: Bread
  • Method: Baking
  • Cuisine: American

Keywords: artisan bread, cinnamon bread, cranberry bread, raisin bread, walnut bread, homemade bread, slow-rise bread, Dutch oven bread

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Find it online: https://naomifletcher.com/cranberry-raisin-walnut-cinnamon-artisan-bread-recipe/