Rustic Grain Cranberry Orange Sourdough: Quick 2-Hour Delight for Perfectly Tangy Loaves
Enjoy a quick, tangy sourdough bread packed with whole grains, dried cranberries, and bright orange flavor, ready in just 2 hours.
Ingredients
Flours
- 3 cups heirloom whole wheat flour
- 1.5 cups bread flour
- 1 cup all-purpose flour
Water and Starter
- 0.75 cups warm water (about 85°F)
- 0.5 cup active sourdough starter
- 2 tbsp freshly squeezed orange juice
- 1 tbsp orange zest (about 1 large orange)
Add-ins
- 1 cup dried cranberries (unsweetened)
- 2 tsp sea salt
- 1 tbsp honey or maple syrup (optional)
Instructions
- Mix ½ cup sourdough starter, 1 cup bread flour, and ¾ cup warm water; ferment 6-8 hours until bubbly.
- Combine flours, salt, and orange zest; add levain, remaining water, and orange juice; mix into a shaggy dough.
- Add cranberries and honey (if using); knead 5-7 minutes until elastic.
- Let dough rise at room temperature for 4-5 hours, performing stretch and folds every 30 minutes in the first 2 hours.
- Shape into a boule, proof 2-3 hours or overnight in fridge; score and bake at 450°F in a Dutch oven for 20 min covered, then 15-20 min uncovered.
- Cool completely on wire rack before slicing.
Notes
For best flavor, proof in the refrigerator overnight.