Whole-Wheat Cranberry Walnut

Preparation info
    • Difficulty


Appears in
Josey Baker Bread

By Josey Baker

Published 2014

  • About

I first made this bread for Thanksgiving in 2010. I’d only been baking for a few months, so I didn’t really know what I was doing, but many people told me it was their favorite. There’s nothing too crazy about it; the combo of raisins, cranberries, and walnuts just meld beautifully with the hearty whole wheat.



  • sourdough starter
  • water
  • whole-wheat flour
  • raisins, Thompson
  • cranberries, dried


1. Gather your foodstuff and tools.

2. Make your sourdough pre-ferment. Use starter that is sour smelling in a good way, most likely between 12 and 24 hours old. Make your pre-ferment 8 to 12 hours before you want to start mixing your dough—likely in the evening before you go to bed or in the morning. You want it to be the consistency of thick pancake batter. Put this stuff in a big bow