Rustic Sourdough Bread with Walnuts & Cranberries
Sourdough has been around since ancient Egypt, but this version takes it somewhere special.
Rustic Sourdough with Walnuts & Cranberries blends old-world tradition with a cozy, flavorful twist. Imagine the tangy aroma of slow-fermented dough, the warm crunch of toasted walnuts, and little pockets of sweet-tart cranberries in every bite.
This loaf was inspired by European harvest breads, where bakers would toss whatever nature gave them—fruits, nuts, even wine-soaked raisins—into their dough.
The result? A hearty, chewy bread that feels both timeless and new.
Whether you’re serving it with cheese, butter, or just warm from the oven, this sourdough tells a story of ancient grains, rustic tables, and the joy of baking with intention. One slice, and you’ll wonder how something so simple can taste so rich in history.
Instructions
15 steps🥣 Prep the Psyllium Gel
Gather your required ingredients.
In a bowl, whisk together 350 ml of water with psyllium and flax. Let sit 5–10 minutes to thicken into a gel.
🍚 Mix Dry Ingredients
In a large mixing bowl, combine buckwheat flour, brown rice flour, potato starch, salt, and baking powder.
Combine the Wet Mix
Add the sourdough starter, olive oil, and honey to the psyllium gel. Stir until smooth.
Form the Dough
Pour the wet mixture into the dry ingredients.
Mix until a sticky dough forms.
Pile the chopped walnuts and cranberries onto the dough.
Gently fold in the walnuts and cranberries.
Bulk Fermentation
Cover and let it rise for 4–6 hours at room temperature, or ferment in the refrigerator overnight.
Shape the Loaf
Shape into a loaf and place on a parchment-lined tray or into a proofing basket/tin.
Let it rest for 1–1.5 hours, covered.
👩🍳 Score and Bake
Preheat oven to 240°C/460°F.
Use a bread lame (with a razor blade attached for scoring), or a sharp knife to cut some shallow lines in the surface of the bread in an X-pattern. You can also make a single curved cut into the surface of the top of the loaf if you prefer.
Bake the loaf at 240°C for 10 minutes, reduce the temperature to 220°C, and bake for another 25–30 minutes.
Cool Completely
Let the bread cool on a rack for at least 1 hour before slicing.
Recipe Notes
🍽️ Serving Idea:
This loaf is incredible with creamy butter, a slather of almond or cashew cheese, or sliced into thin pieces for a toasted walnut & cranberry bruschetta. It also makes the dreamiest holiday sandwich with vegan cheese and baby greens 🕊️
