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Cranberry Walnut Whole Wheat Sourdough takes 720 minutes to prepare.

Cranberry Walnut Whole Wheat Sourdough takes 30 minutes to cook.

Cranberry Walnut Whole Wheat Sourdough makes 12 servings.

The ingredients for Cranberry Walnut Whole Wheat Sourdough are:

Leaven:
1/2 cup whole wheat flour
1/4 cup lukewarm water
1 T starter


1-cup whole wheat flour
1 cup unbleached white flour
1/2 cup rye bread flour
1 T honey
1 t salt
3/4 cup dried cranberries
1/2 cup walnuts

Here is how you make Cranberry Walnut Whole Wheat Sourdough:

Mix flour, water, and starter. Cover. Sit at room temp. for 8 hours. Heat 1 cup water to boiling; add 3/4 cup dried cranberries; cover and let sit until ready to use. To leaven, add 1 cup cooled water from the cranberries; let sit 10 min. Add leaven/water to flours and mix gently; cover; rest for 20 min. Start mixer on low; add 1 T honey and 1 t salt, slowly. Mix on low until incorporated; mix on speed 2 for 2 min; Cover. Sit for 30 min. Flatten dough out into a rectangle on a lightly floured counter. Sprinkle cranberries on top; fold in thirds; flatten again and sprinkle 1/2 cup walnuts on top; fold in thirds. Let sit 30 min; fold in thirds twice; place in lightly oiled bowl; cover. Keep in fridge overnight. Remove from fridge. Let sit 1 hour and 40 min. Pour onto floured counter and rest for 5 min. Flour a bowl; shape dough into a boule and place top-side down into bowl. Rise 3 hours. Heat oven to 450 degrees 30 min. before baking. Dump dough onto semolina-dusted parchment. Put into oven on baking stone; mist with water 4x in first 5 min. Bake 15 min; turn oven down to 400; bake another 15 min.makes 12 slicesNumber of Servings: 12Recipe submitted by SparkPeople user RAIN_SIS.

The nutritional information for Cranberry Walnut Whole Wheat Sourdough is:

• Servings Per Recipe: 12
• Amount Per Serving
• Calories: 170.9

• Total Fat: 3.6 g
• Cholesterol: 0.0 mg
• Sodium: 194.0 mg
• Total Carbs: 24.6 g
• Dietary Fiber: 3.8 g
• Protein: 4.1 g