I baked this bread and it was amazing. I did make a few substitutions, but they were not the kind that would affect the recipe substantially: pecans for walnuts, dark rum for bourbon, and a mix of raisins, dried cherries and cranberries instead of all cranberries. The bread was delicious. Thanks for the great recipe. I thought the addition of spelt really added some depth to the bread's flavor.

This bread was amazing! I didn’t have bourbon so I used courvosier instead. My husband ate 4 slices in one day! It’s difficult to wait to cut into it. Thanks for the recipe.

I baked this one and it is a keeper. So delicious! Thanks.

Breads came out perfectly

Beautiful! Thank you so much!

This is going on my holiday bread list. Yum! 😊

You had me a "bourbon soaked cranberries"... let me go feed my starter :- )

I've made cranberry walnut sourdough bread based upon your delicious chocolate hazelnut bread recipe. It's divine! I add in the inclusions during the lamination stage.

I used a similar combination, cranberries, pecans with some fresh tarragon with a standard sourdough bread. It was delicious. I’m anxious to try this recipe next week! Love the bourbon!!!

I've been making a cranberry and sunflower sourdough for years. Very yummy, wish I could add a pic 😉👍

You had me at : Bourbon soaked cranberries! I am so make this!!!

Thank you for the detailed video & recipe, Mr Sune. Will bake the bread soon.

Mine came out perfect…I used toasted pecans though, because I am slightly sensitive to walnut…yeah weird…but the pecans were awesome too. Now every wants me to make this bread for them😳…I will be busy this Christmas season. Thanks.

Oh my! That Looks So Delicious‼️😋 I'm gonna HAVE to try your recipe. Thank you Sune. 😊😍

You've helped me alot with bread making, thank you a ton!

Looks delicious! Definitely will have to try this. Thanks Sune.

Thank you for your delicious recipe and channel 😊. This turned out beautifully - excellent texture and taste! Also easier than my usual sourdough.

This is a very tasty bread, even though I wouldn't mind the walnut flavor to be a bit more pronounced. I was able to increase the hydration by 10% thanks to my flour. Also, I tweaked the steps a little. Personally, I prefer to do the autolyse just with water and flour, then I add the starter, then a bit after that I add the salt and the oil. A bit after that I laminate the dough during which I add the inclusions and I take a little probe to check on the bulk fermentation. Then 2 to 3 coil folds. When the bulk fermentation is done, I do the shaping, I put the breads in the bannetons, let the breads rise for 20 minutes and then do an overnight retard. In the end, it's just a matter of choice that probably doesn't make much of a difference, not in taste anyway. Either way, I'm super happy with the result, even got a lovely ear on both breads. Can't ask for much more 🙂

Oof ! Difficulties for those of us inthe third world: 1. No bread flour 2. Hard to find rye flour, but got it! 3. No bourbon, rum will have to do. 4. Walnuts hard to find, pecans easier.

Thanks!

2nd half of the bake (uncovered) is at 230 Celsius or 450 Fahrenheit. Not 150F as stated at 11:32

I just put my weekly breads (one 20% spelt and one 20% rye) in the fridge for cold ferment, I'll do one extra with this recipe next week as I have all flours on hand :]

It sure looks good to me. Then again, all your bakes do. I haven't tried any inclusions in my bread lately. Might be time to do it again!

My mouth's watering just from reading the title, can't wait to try this

On my list for tomorrow….thanks Sune.

Looks great. Putting on my list!

Absolutely delicious!

This looks amazing. Will be making today!

Wunderbar!! I’m definitely going to try making this one!! 😊👍

Thanks a lot tomorrow I will bake

Sounds sooo good, I will give it a try very soon. I love the Linea t-shirt

That looks lush! I haven't got any straight Bourbon, but I do have some Jack Daniels Tennessee Honey Whiskey which I think I'll have a go at using.

This also works with Calvados soaked Montmorcy cherries and walnuts!!!

Hi Sune, I am from Malaysia and have been following your methods since the very beginning of my Sourdough journey and I am so grateful for your channel. The Suneism influence in my baking is HUGE. Thank you so much. Back to this video, why do you add the Walnut Oil? Is it to add extra walnutty flavour or smoothness to the dough? Thank you.

Looks like a winner, I can't wait to try this. Just waiting on your recipe page fix. ❤️

This is exactly how I made my last cranberry walnut loaf with one exception. How do you keep from burnt and bitter cranberries and walnuts on the bottom of the pan/loaf?

My eyes shine when I heard Bourbon

I make a cranberry walnut SD but without the bourbon soaked berries (nor do I toast the walnuts) but that's going to change! 😄. Question for you Sune. You always say to use a container with "straight sides" during the bulk fermenting. I use a round 4 liter Cambro and don't seem to have any issue with it being round. What is the significance of the straight sided container.

I am gonna make it.

Thanks. Made walnut & sour cherry. First time doing inclusions. Delicious

Looks great! Why does this recipe call for 25% rise, whereas others are double?

Could some dry yeast be added in addition? I would like to add sourdough for flavour but want a slightly quicker fermenting loaf

Why did I not see this before!!! I just soaked my cranberries in water..

Baked off this am it is delicious! A new favorite. I always know I can trust your recipes❤️

Does the alcohol functionally impact the behavior of the dough? If I were taking that idea and applying it to my standard sourdough recipe would I want to go with a higher hydration level or tweak the ferment (perhaps expect it to be slower), or need to add the oil or sugar?

Do I understand it correctly that the bread goes into the oven when it's still cold from the fridge?

I’ve been watching your testing videos….very good. I wonder what the cranberries would taste like smoked in ginger water?

Interesting recipe ! I don’t have walnut oil , can I substitute with olive oil or avocado oil ?

Hello Sune, thanks for this recipe. I tried it but it came out flat. Is it because I didn't put the oil since I had none? Or is it because I used the kitchenaid mixer? Gonna try it again tmr. Can you tell me if I must substitute the oil with something else. Also, what is rhubarb mixing. Vielen dank

Personally, I do not like walnuts. I have, however, been using a variety of seeds with cranberries for quite some time. Actually, whatever dried fruit and seeds (or nuts) are in the house that I like. For those who have occasional problems with burning on the loaf bottom, reduce temperatures by 10 degrees. If this does not work, remove the baking steel or stone from your oven or place a wire rack on the steel to provide circulation under the cast iron. Time for more coffee.

I preferred to add nuts, when folding the dough, just before putting them into the basked. That way the nuts don't reach the surface of the dough. (Almost) All are hidden inside.

Could you please fix the link to the written recipe?

Sune … is it necessary to add walnut oil?? Can I leave it out if I don’t have any on hand

I don’t have spelt flour, can I use just bread flour?

Wow!! 😋

if i cant find spelt flour, can I just add more bread flour/rye flour to my dough?

Why do you use a baking steel with your Dutch oven?

Not necessary related to this recipe which is amazing but do you have any techniques to prevent tearing of the dough when adding inclusions? On occasion when I do decide to add inclusions, the dough almost falls apart when adding things to it. Mainly when adding wet ingredients even when dried with a paper towel.

I can't help thinking that it would probably be just fine to mix in the nuts and fruits in the initial mixing. What do you think?

Can u tell me why my dough is a lot wetter than yours. After all fold it held its shape but after bulk 25% it lost it shape and had problems shaping

can i substitute the sourdough starter with poolish?

Some difficulties to the link of the recipe.

Thank you so much for such a wonderful recipe, I made your recipe of this delicious bread this weekend following the steps and your technique , I used raisins instead of cranberries and walnuts, the results were amazing, I am so happy 😀, I will try to use more raisins next time from 30.4 % to 40%, as per hubby’s request 😁, have you tried higher content in your formulas before? your feedback is highly appreciated.

looks like a great recipe. do you have any advice on how to adapt this recipe for using commercial instant yeast instead of sourdough (maybe using a pre-ferment)?

Hola!, me proporcionas los Ingredientes por favor

I assume I can make one large loaf instead of 2 small loaves?

Looks yumm, on the written recipe I missed the 122 grams of starter.

Sune, you're a mad fool for that butter, lol, so how's your cholesterol doing ;?D Lol, I'm just jealous cuz I do love me some butter too, but since the last time my doctor told me my triglycerides were so high that they couldn't read the others, well I've had to switch to those "smart spreads" , but I still do enjoy a bit of guilty pleasure once in a while (probably will when I try out this recipe ;?). 👍👍👍

You lost me at Walnut. I am deathly allergic! I would, however, like to make a sourdough that has cranberries in it. Do you have any non tree nut recommendations to go with them?

You should let those cranberries macerate at least overnight.

Printed Recipe has incorrect quantities. It has the amounts of each component for a SINGLE loaf. Your clip has double the amount! In both you say to divide the dough into two loafs. The printed quantities will be enough for a roll, not a loaf.

Ahh man I wish you wouldn’t put music in the background..

Check out this technique on putting inclusions into sourdough. kzfaq.info/get/bejne/o7OVo5er196cqqM.html. I really appreciate you putting together this recipe and showing the technique in detail. I’ve been guessing at a recipe by feel and I can’t wait to try this!

I absolutely LOVE 99.9% of your recipes Sune! But Walnuts aren't something I enjoy and Cranberry's only once a year (when served with turkey). _Thanks anyway bro!_

This will be the next bread I will attempt to make. Thank you for the idea. PS: I subscribed, and will be watching all your videos.