Sourdough Cranberry Orange Bread Recipe

A woman in a warm-toned apron holding a rustic loaf of sourdough cranberry orange bread with a beautifully scored crust.

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Sourdough Cranberry Orange Bread Recipe

This cozy sourdough cranberry orange bread is perfect for winter mornings or holiday gatherings, it fills the house with sweet citrusy aroma and crackling crust.

Prep Time10

Cook Time45

Bulk Rise4

Total Time5 5

Course: Bread, Breakfast, Sourdough

Cuisine: American, Cottage Style

Servings: slices

Calories: 149kcal

Author: Emily Rider

Equipment

Large mixing bowl
Dutch oven with lid
Banneton basket

Ingredients

1 cup dried cranberries 120 g
½ cup orange juice 50 g for soaking cranberries
½ cup active sourdough starter 100 g
1¼ cups orange juice 245 g
½ cup water 105 g
2 tsp sea salt 10 g
⅓ cup rye flour 50 g
3½ cups bread flour 450 g
Zest of 1 orange

Instructions

Soak the cranberries: Pour orange juice over the dried cranberries in a small bowl and stir to coat. Let them rest for at least 30 minutes, or overnight if you have time, until they’re soft and plump.
Mix the dough: In a large bowl, stir together your active sourdough starter or discard, bread flour, rye flour, orange juice, and water. It’ll look a bit rough — that’s fine. Cover with a damp towel and rest 30 minutes to let the flour absorb moisture.
Add flavor: Sprinkle in salt, orange zest, and the soaked cranberries (drain any extra juice). Gently fold the dough a few times to mix everything in evenly. No need to knead — just fold and rest again.
Build strength: Over the next few hours, give the dough a gentle fold now and then — three or four times total. Each turn helps the dough smooth out and strengthen. After the last fold, shape it into a round ball, cover, and let it rise until puffy.
Prep for baking: When ready to bake, preheat your oven to 450°F (232°C) and place your Dutch oven inside to heat up. Shape your dough and place it on parchment paper for easy transfer.
Bake: Lower the dough into the hot Dutch oven, cover with the lid, and bake for 30 minutes. Remove the lid and bake another 15 minutes, until the crust is deep golden and the loaf sounds hollow when tapped.
Cool and enjoy: Transfer to a wire rack and cool for at least an hour before slicing. The crumb will set, making your slices soft and tender. Serve warm with butter, a drizzle of honey, or a spoonful of your Homemade Spiced Cranberry Orange Sauce.

Notes

Soaking the Cranberries: Soaking the cranberries keeps them plump and juicy. Once they’ve absorbed the liquid, pour off any leftover juice and use it as part of the 245 g orange juice for the dough. It’s full of flavor and gives the bread a lovely hint of sweetness and color.

Stretch and Fold Technique: Lightly dampen your hands before each round to keep the dough from sticking. Gently lift one side, stretch it upward, and fold it over itself. Turn the bowl and repeat a few times. These slow, steady folds build the dough’s strength and shape.

Serving Suggestions: This bread makes the most wonderful toast for leftover turkey sandwiches after Thanksgiving. It’s also delicious for breakfast with orange marmalade or a thin layer of whipped cream cheese.

Storage: Once cooled, store the loaf wrapped in a clean kitchen towel or paper bag at room temperature for up to two days. For longer storage, slice and freeze; it reheats beautifully in the toaster or a warm oven.

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