Cranberry Raisin Walnut Cinnamon Artisan Bread
This Cranberry Raisin Walnut Cinnamon Artisan Bread is easy, rustic, and full of warm flavors, making it a perfect addition to breakfast or tea time.
Ingredients
Dough Ingredients
- 1½ cups room-temperature water Use room-temp water for best yeast activation.
- 2–3 tablespoons honey
- 1 teaspoon active dry yeast You can use instant yeast instead.
- 3 cups bread flour or all-purpose flour
- 1 teaspoon kosher salt
- 1 teaspoon ground cinnamon
Mix-ins
- ¾ cup dried cranberries Can reduce to taste.
- ½–¾ cup raisins Can reduce to taste.
- ½ cup chopped walnuts Can substitute with pecans or almonds.
Instructions
Preparation
- Stir water and honey in a bowl, then sprinkle yeast and let it rest until foamy.
- Combine dry ingredients (flour, salt, cinnamon) in a separate bowl.
- Mix the wet and dry ingredients until a shaggy dough forms.
- Cover and let rise at room temperature for 8 to 10 hours.
- Shape the dough and refrigerate overnight.
Baking
- Preheat a Dutch oven or heavy pot to 450°F.
- Score the dough and bake covered for 30 minutes.
- Uncover and bake for an additional 15 to 20 minutes until deep brown.
- Cool before slicing.
Notes
Serve sliced warm or at room temperature. Store at room temperature in a bread box or wrapped in a tea towel for up to 2 days. For longer storage, slice and freeze in a sealed bag for up to 3 months.