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. Now leave to bulk ferment.
- Bulk ferment: Bulk fermentation is complete when the dough has noticeably increased in volume, jiggles when the bowl is gently shaken, shows bubbles beneath the surface and along the sides and bottom of the bowl, and feels pillowy and well-aerated when you tap it.
- 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 prove 8-13 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.
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