Few things feel as comforting as a loaf that captures the spirit of the season in its crust. This cranberry, pecan and rosemary sourdough is exactly that — a quiet celebration, aromatic and generous.
Its backbone combines flours that give both strength and character: strong organic white for structure, wholegrain spelt and rye for depth and gentle nuttiness. A touch of toasted malt adds warm, almost toffee-like richness — subtle, but unmistakable. The dough develops slowly, building a rounded, mellow flavour with just a faint tang.
The nuts and fruit bring the loaf to life. I roast the pecans until their oils wake and edges darken, creating a buttery crunch perfect for cold mornings. The dried cranberries add ruby bursts of sweetness, without tipping it into sugary territory. And the rosemary — earthy and herbaceous, the scent of winter walks and woodsmoke — threads confidently through the crumb, lifting everything else.
The result is a loaf that feels festive without fuss, rich without heaviness. On Boxing Day, I slice it thick, toast lightly, and pile on cold roast turkey and bitter winter leaves like radicchio or endive, perhaps finishing with a smear of mayonnaise. Even plain, with butter melting on a warm slice, this bread turns a cold morning into something far more forgiving.
If you make this, let me know — I’d love to see your versions! You can tag me on Instagram or drop a comment below.
Cranberry, Pecan & Rosemary Sourdough
Ingredients
- 360 g organic white bread flour
- 80 g organic wholegrain spelt flour
- 60 g organic wholegrain rye flour
- 10 g toasted malt plus extra for sprinkling in the banneton
- 365 g water 36°C
- 10 g fine sea salt
- 112 g active sourdough starter 1:4 ratio
- 60 g roasted pecans roughly chopped
- 60 g dried cranberries
- 2 tbsp fresh rosemary finely chopped
Instructions
- Mix the dough: Combine the salt with the 36°C water in a large mixing bowl. Stir in the sourdough starter until fully incorporated. Add all the flours and mix until a rough, shaggy dough forms. rest for 30 minutes.
- Perform the first stretch and fold. Rest for 30 minutes. To stretch and fold: gently lift one side of the dough and fold it over, turning the bowl as you go until all sides have been folded.
- Add inclusions: Do the second stretch and fold adding in the roasted pecans, dried cranberries, and chopped rosemary.
- Stretch and folds: Perform 2 more sets of stretch and folds at 30-minute intervals.
- Pre-shape: Turn the dough onto a lightly floured surface, pre-shape into a round, and rest for 20 minutes.
- Shape and bench rest: Shape the dough into a boule. Place it seam-side up in a banneton lined with a light dusting of toasted malt. Leave on the counter for approximately 40- 50 minutes, depending on the room temperature
- Cold prove: Transfer the banneton to the fridge for a cold proof of around 13 hours. This develops flavour and improves the crust.
- Day 2 – Bake: Preheat your oven to 230°C fan with the cast-iron casserole inside. Carefully turn out your sourdough boule onto parchment or a bread mat and score. Now transfer the dough into the cast iron casserole/Dutch oven or Baking Shell, and cover with the lid and bake for 20 minutes. Remove the sourdough from the casserole and bake for a other 20 minutes or until the crust is deep golden brown and the loaf sounds hollow when tapped on the bottom.
- Cool: Allow the bread to cool on a wire rack before slicing to let the crumb set.
Fig and Blue Cheese Filo Tart
Leave a Reply