Cranberry Walnut Bread is one of my favorites. It makes an excellent breakfast bread, toasted on not. Certainly this is a wet dough, and heavy, which makes it slow to rise. You have to be patient and give it enough time to lift, or you’ll end up with a flat loaf.
This recipe is ~ 65% hydration using some water from rehydrating the dried cranberries. In addition it also has some ground walnuts mixed thoroughly through the flour before incorporating the wet ingredients. Break the remainder of the walnuts and mix into the dough.
Let the dough rise first. Then flatten it and spread the hydrated cranberries evenly. Next roll up the dough like a jelly roll. Finally after a final rise the loaf is scored with a straight edged razor blade. Bake at 400 F for about 10 minutes followed by an additional 35 minutes at 375 F. Bake with steam. The aroma was amazing and I wish it would cool so I can have a taste.
