Cranberry Orange Sourdough Bread With Freshly Milled Flour

ByEmily Rider
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This freshly milled cranberry orange sourdough is made entirely with freshly milled hard red and hard white wheat, plus a little freshly milled rye. Dried cranberries soaked in orange juice and fresh orange zest go right into the dough. It bakes into a crackly boule with a soft whole grain crumb and bright citrus and tangy yet sweet cranberry bursts in every slice.

Barbara, a reader and community member here at the cottage who has become one of my FMF besties, asked for this freshly milled version of my Sourdough Cranberry Orange Bread, which is made with bread flour. This loaf, however, is a 100% hard wheat blend I use for my fresh flour sourdough breads, for a whole wheat version.

If you’re new to baking sourdough with fresh flour, my beginner guide to fresh milled sourdough walks through hydration, fermentation, and both same-day and overnight schedules. And if you are looking for a quick bread that is orange and cranberry, this Cranberry Orange Quick Bread with Freshly Milled Flour is a simple and easy recipe.

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Why You’ll Love This Recipe

  • 100 percent fresh milled flour that still rises – Equal parts hard red and hard white wheat, plus a little rye, give the dough the strength for a well-risen boule with no store-bought flour.
  • Orange all the way through – Dried cranberries soak in orange juice before going into the dough, and the zest of two fresh oranges brings bright citrus flavor to every slice without adding too much acidic liquid.
  • Bake it same day or overnight – Proof at room temperature and bake by evening. Or refrigerate the shaped loaf overnight and bake it in the morning, with active starter or discard.

Ingredients You’ll Need

  • Fresh milled hard wheat blend – Equal parts hard red and hard white wheat, plus a little freshly milled rye, give this loaf the structure it needs to rise. I use the whole grain flour without sifting out the bran or germ.
  • Dried cranberries soaked in orange juice – Soak the dried cranberries for at least 30 minutes or overnight, then drain and gently pat them dry before folding them into the dough. Save the soaking juice and add enough fresh orange juice to measure 118 grams total for the dough.
  • Orange juice and zest – A smaller amount of orange juice helps balance the dough’s acidity, while the zest of two oranges gives the bread plenty of fresh citrus flavor.
  • A full ingredient list with exact amounts can be found in the recipe card below.

Variations & Add-Ins

  • Cranberry walnut – Fold ½ cup of roughly chopped toasted walnuts in with the cranberries at the first stretch and fold. They add an earthy crunch against the sweet-tart fruit.
  • Cranberry pistachio or pecan – Add ⅓ cup of chopped pistachios or pecans with the cranberries. Pistachios give a festive red and green crumb for a Christmas bread board.
  • Warm holiday spice – Sprinkle 1 teaspoon of ground cinnamon over the dough along with the salt and orange zest. It’s a cozy Thanksgiving variation that pairs well with cranberry and orange.

Recipe Tips

Give the freshly milled flour time to hydrate – Mix the flour with the measured orange juice and water, then cover and rest for 30 to 45 minutes before adding the starter. This gives the unsifted flour time to absorb the liquid. The hydration in this recipe is based on my tested loaf, so there’s no need to automatically add extra water.

Drain and pat the cranberries dry – After soaking the dried cranberries in orange juice, drain them well and gently pat them dry. This keeps extra moisture from changing the dough’s hydration. Fold them in during the first stretch and fold.

Don’t skip the rye – My grandmother taught me to add a little rye when making sourdough with inclusions. I use 50 grams of freshly milled rye in this loaf, and it helps support fermentation when the cranberries and citrus slow things down. You can replace the rye with 50 grams of hard red wheat, but expect a considerably slower rise.

Watch the dough, not the clock – Fresh milled flour ferments faster than most sourdough schedules expect. Bulk fermentation is done when the dough has risen about 30 percent, has a gentle dome, and jiggles slightly when you shake the bowl. Don’t wait for it to double.

Cool it completely before slicing – Let the loaf rest on a wire rack for at least 1 hour, and 2 hours is even better. The inside keeps setting as steam escapes, and slicing too early leaves the crumb gummy.

How To Make Cranberry Orange Sourdough Bread with Freshly Milled Flour

  1. Soak the cranberries — Combine the dried cranberries with 50 grams of orange juice and soak for at least 30 minutes or overnight. Drain, reserving the soaking juice, and gently pat the cranberries dry. Add enough fresh orange juice to the reserved juice to measure 118 grams total.
  2. Mill the flour — Mill the hard red wheat, hard white wheat, and rye berries on your grain mill’s finest setting. Use all the freshly milled flour without sifting.
  3. Mix and rest — Combine the freshly milled flour, 118 grams of orange juice, and 236 grams of water in a large bowl. Mix until no dry flour remains. Cover and rest for 30 to 45 minutes to allow the flour to absorb the liquid.
  4. Add the starter — Add 100 grams of sourdough starter and mix until fully incorporated. Cover and rest for another 20 to 30 minutes.
  5. Add the salt and orange zest — Work the sea salt and zest of two oranges into the dough until evenly distributed.
  6. Stretch and fold — With damp hands, begin your stretch-and-fold sets, adding the drained, patted-dry cranberries during the first set. Continue folding every 15 to 20 minutes for approximately 1 to 1½ hours, until the dough becomes smoother and holds its shape.
  7. Bulk ferment — Cover and allow the dough to rise at room temperature. In my kitchen, at approximately 74 to 75°F (23 to 24°C), bulk fermentation took about 4 hours. Look for approximately a 30 percent rise, a gently domed surface, and a slight jiggle when you move the bowl. Don’t wait for the dough to double.
  8. Shape the loaf — Turn the dough onto a lightly floured work surface and shape it directly into a tight boule. Place it seam side up in a well-floured banneton basket. There’s no need for a separate 20- to 30-minute bench rest.
  9. Final proof — Cover the banneton and let the shaped dough proof at room temperature for approximately 1 to 2 hours, until noticeably puffy. Then refrigerate, covered, for 8 to 16 hours for an overnight cold proof.
  10. For a same-day loaf, continue proofing at room temperature until the dough is properly risen. Because of the citrus, this may take considerably longer, potentially up to 6 hours. Watch the dough rather than relying only on the clock.
  11. Preheat the Dutch oven — Place your Dutch oven and lid in the oven and preheat to 475°F (245°C) for 30 to 45 minutes. I place an Instant Pot wire rack in the bottom of my Dutch oven to help prevent the bottom crust from burning.
  12. Score and bake — Remove the hot Dutch oven from the oven and reduce the oven temperature to 450°F (230°C). Turn the chilled dough onto parchment paper, score the top, and carefully lower it into the Dutch oven. 
  13. Cover and bake for 25 minutes.
  14. Remove the lid, reduce the oven temperature to 425°F (220°C), and continue baking for 20 to 25 minutes, until the crust is deeply golden and the center reaches 205 to 210°F (96 to 99°C).
  15. Cool before slicing — Transfer the finished loaf to a wire rack and let it cool for at least 1 hour before slicing. Allowing it to cool longer will help the whole grain crumb finish setting.

How to Gift This FMF Cranberry Orange Sourdough Bread

  • Wrap the whole loaf in parchment and twine – Let the loaf cool for at least 1 hour first so steam doesn’t fog the parchment or soften the crust. Set the boule in the center of a large sheet of parchment, bring the sides up, and twist the top closed. Tie it with baker’s twine, tuck a dried orange slice and a cinnamon stick under the knot, and add a Cranberry Orange Sourdough Printable Gift Tag with the bake date.
  • Build a cranberry orange gift basket – Line a small basket with a linen tea towel and nestle the wrapped loaf inside. Add a jar of Whole Berry Cranberry Orange Sauce with a “keep refrigerated” note, plus a small dish of honey or butter for spreading.
  • Time the bake around delivery day – Use the overnight cold proof so the loaf comes out of the oven the morning you deliver it. To bake further ahead, wrap the fully cooled loaf tightly and freeze it for up to 3 months. Let it thaw in its wrapping on the counter before you rewrap it for gifting.

Storage Suggestions

  • Room temperature – Wrap the cooled loaf in a linen bread bag or parchment and store it at room temperature for up to 3 days. Skip the plastic, since it traps moisture and softens the crust.
  • Refrigerator – If your kitchen runs warm, keep the wrapped loaf in an airtight container in the refrigerator for up to 5 days. Toast chilled slices to bring back the soft crumb and the cranberry orange flavor.
  • Freezer – Slice the cooled loaf and freeze the slices in a freezer-safe bag for up to 3 months. Thaw slices at room temperature for 20 to 30 minutes, or toast them straight from frozen.

Pairing Ideas

  • Toast it with butter or honey – A thick slice toasted with salted butter or a drizzle of honey brings out the orange and makes an easy holiday breakfast.
  • Set out a holiday bread board – Slice the loaf and arrange it on a wooden board with soft cheese, orange marmalade, and a small dish of honey for a ready-to-serve spread at Thanksgiving or Christmas.
  • Turn leftovers into breakfast – Day-old slices soak up custard beautifully. Cube them and use them in place of the bread in this Overnight Sourdough Pumpkin French Toast Casserole for a holiday morning bake.

FAQs

Yes, use hard wheat for the structure sourdough needs, and give the dough time to absorb the liquid before you add more water. Fresh milled flour also ferments faster, so watch for a 30 percent rise and a gentle dome rather than following the clock. This loaf is made entirely with fresh milled flour and still bakes up tall and soft.

This loaf uses equal parts hard red and hard white wheat, but either one works on its own at the same total weight. Hard red gives a deeper, nuttier flavor and a slightly darker crumb, while hard white is milder and lighter in color. My guide to the best whole grains to mill compares them in more detail.

No, sifting is optional. Unsifted flour gives a heartier loaf and may need a little extra water, while sifting through a #40 or #50 sieve removes some of the bran for a lighter, more open crumb. If you sift, mill 30 to 50 percent more wheat berries than you need and weigh the flour after sifting. Here’s how to sift freshly milled flour step by step.

A dense loaf usually comes down to hydration or fermentation. If the flour didn’t have enough time to absorb the liquid, the dough stays stiff. If the dough was shaped before it rose about 30 percent, the crumb stays tight. Over-proofing can also flatten a loaf, especially in a warm kitchen, so give the dough its rests and shape it as soon as it shows a gentle dome and a slight jiggle.

Yes, you can use sourdough discard, but the dough may take longer to rise than it would with an active starter. Make sure the dough shows the proper fermentation signs before shaping and refrigerating it. The overnight cold proof is my preferred method for this cranberry orange loaf, but refrigeration doesn’t replace the room-temperature fermentation needed for a good rise.

More Sourdough Recipes from the Cottage

Did you know you can convert your favorite recipes to freshly milled flour? Learn how to convert recipes and find more fresh flour guides at The Cottage Mill.

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Cranberry Orange Sourdough Bread With Freshly Milled Flour

Author: Emily Rider
This fresh milled cranberry orange sourdough is made with 100% unsifted freshly milled hard red wheat, hard white wheat, and rye. Dried cranberries soaked in orange juice and the zest of two fresh oranges give this golden, crusty loaf a bright citrus flavor and soft whole grain crumb.
Print Recipe Rate this Recipe Pin Recipe
Prep:20 minutes
Cook:50 minutes
Overnight Cold Proofing:16 hours
Total:17 hours 10 minutes
Course: Bread, Freshly Milled Flour, Sourdough
Cuisine: American
Servings: 16 slices

Equipment

  • Dutch oven with lid

Ingredients

For the Cranberries

  • 1 cup dried cranberries 120 grams
  • Orange juice for soaking 50 grams

For the Flour

  • Hard red wheat berries 225 grams
  • Hard white wheat berries 225 grams
  • Rye berries 50 grams

For the Dough

  • ½ cup orange juice 118 grams total, including reserved cranberry-soaking juice
  • 1 cup water 236 grams
  • ½ cup active sourdough starter 100 grams
  • 2 teaspoons sea salt 10 grams
  • Zest of 2 oranges

Instructions

  1. Soak the cranberries – Combine 120 grams of dried cranberries with 50 grams of orange juice. Soak for at least 30 minutes or overnight. Drain, reserving the soaking juice, and gently pat the cranberries dry. Add enough fresh orange juice to the reserved juice to measure 118 grams total.
  2. Mill the flour – Mill 225 grams of hard red wheat berries, 225 grams of hard white wheat berries, and 50 grams of rye berries on your grain mill's finest setting. Use all the freshly milled flour without sifting.
  3. Mix and hydrate (autolyse) – Combine the freshly milled flour, 118 grams of orange juice, and 236 grams of water in the stand mixer bowl. Mix until no dry flour remains. Cover and rest for 30 to 45 minutes to allow the flour to hydrate.
  4. Add the starter and fermentolyse – Add 100 grams of active sourdough starter and mix until fully incorporated. Cover and rest for 20 to 30 minutes. This fermentolyse allows the flour, liquid, and starter to rest together before adding the salt.
  5. Add the salt – Add 10 grams of sea salt and mix until incorporated.
  6. Develop the gluten – Using the stand mixer fitted with a dough hook, knead for 8 to 12 minutes until the dough becomes smooth, elastic, and passes the windowpane test. Gently stretch a small piece of dough between your fingers. It should form a thin, translucent membrane without tearing immediately.
  7. Add the cranberries and orange zest – Once the gluten has developed, gently incorporate the orange zest from two oranges and the soaked, patted-dry cranberries. Mix by hand or on low mixer speed just until evenly distributed.
  8. Bulk ferment – Cover the dough and let it rise at room temperature. At approximately 74 to 75°F (23 to 24°C), my dough took about 4 hours to rise approximately 30 percent. Look for a gently domed surface and a slight jiggle when you move the bowl. Do not wait for it to double.
  9. Shape the loaf – Turn the dough onto a lightly floured work surface and shape directly into a tight boule. Place seam side up in a well-floured banneton basket. No separate bench rest is needed.
  10. Final proof – Cover the banneton and let the shaped dough proof at room temperature for approximately 1 to 2 hours, until noticeably puffy then transfer to the efrigerate, covered, for 8 to 16 hours for an overnight cold proof.
  11. *For a same-day bake, continue proofing at room temperature until the dough is properly risen. Because of the citrus, this may take longer, potentially up to 6-8 hours.
  12. Preheat the Dutch oven – Place the Dutch oven and lid inside the oven and preheat to 475°F (245°C) for 30 to 45 minutes. If using an oven-safe Instant Pot wire rack to help prevent a burned bottom crust, place it inside the Dutch oven.
  13. Score and bake – Carefully remove the hot Dutch oven and reduce the oven temperature to 450°F (230°C). Turn the chilled dough onto parchment paper, score the top, and carefully lower it into the Dutch oven. Cover and bake for 25 minutes.
  14. Finish baking – Remove the lid and reduce the oven temperature to 425°F (220°C). Continue baking for another 20 to 25 minutes, until the crust is deeply golden and the center reaches 205 to 210°F (96 to 99°C).
  15. Cool – Transfer the loaf to a wire cooling rack and cool for at least 1 hour before slicing.

Notes

Overnight cold proof – I recommend refrigerating the shaped loaf for 8 to 16 hours after its room-temperature proof. Bake directly from the refrigerator the next day.
Same-day option – A same-day bake is possible with active starter, but the final proof may take considerably longer because of the citrus. Allow the dough to become properly puffy before baking.
Sourdough discard – Discard may be used, but fermentation times will depend on its activity. Allow adequate room-temperature fermentation before the overnight cold proof.
Preventing a burned bottom – I use an Instant Pot wire rack in the bottom of my Dutch oven to help protect the bottom crust. Use only a rack suitable for the oven temperatures in this recipe.

Nutrition

Calories: 34kcal, Carbohydrates: 9g, Protein: 0.3g, Fat: 0.1g, Saturated Fat: 0.01g, Polyunsaturated Fat: 0.02g, Monounsaturated Fat: 0.02g, Sodium: 292mg, Potassium: 19mg, Fiber: 0.5g, Sugar: 6g, Vitamin A: 16IU, Vitamin C: 4mg, Calcium: 2mg, Iron: 0.05mg

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Emily Rider

Home miller since 1999 with fresh-milled flour & sourdough experience. Sharing from-scratch recipes and traditional kitchen skills, rooted in the seasons and inspired by everyday cottage living and seasonal rhythms.

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