Description
This Valentine Cranberry Raisin Walnut Cinnamon Artisan Bread combines sweet cranberries, chewy raisins, and crunchy walnuts, creating a deliciously warm and inviting flavor. Perfect for breakfast or as a special treat, its simple prep and impressive results make it a must-try for all home bakers!
Ingredients
Scale
- 1½ cups room-temperature water
- 2–3 tablespoons honey
- 1 teaspoon active dry yeast
- 3 cups bread flour or all-purpose flour
- 1 teaspoon kosher salt
- 1 teaspoon ground cinnamon
- ¾ cup dried cranberries
- ½–¾ cup raisins
- ½ cup chopped walnuts
Instructions
- Stir water and honey, add yeast and let it foam for 5-10 minutes.
- Whisk bread flour, salt, and cinnamon in a separate bowl.
- Combine yeast mixture with dry ingredients until shaggy and sticky.
- Cover and let rise at room temperature for 8-10 hours.
- Turn dough onto a floured surface, fold in cranberries, raisins, walnuts, shape into a loaf, and refrigerate overnight.
- Preheat the Dutch oven to 450°F (232°C) for 30 minutes.
- Score the dough, place it in the Dutch oven, cover, and bake for 30 minutes, then uncover and bake for an additional 15-20 minutes.
- Let the bread cool on a wire rack before slicing.
Notes
Store cooled bread at room temperature for up to 3 days, or refrigerate for 1 week.
For long-term storage, slice and freeze for up to 3 months.
Reheat sliced bread in a toaster or oven at 350°F (175°C) for 10-15 minutes.
Nutrition
- Serving Size: 1 slice (approximately 60g)
- Calories: 200
- Sugar: 7g
- Sodium: 150mg
- Fat: 3g
- Saturated Fat: 0.4g
- Unsaturated Fat: 2.6g
- Trans Fat: 0g
- Carbohydrates: 39g
- Fiber: 2g
- Protein: 5g
- Cholesterol: 0mg