Organic Cranberry Walnut Sourdough Bread Loaf

My Organic Cranberry Walnut Sourdough Bread Loaves bring together the nourishing complexity of natural sourdough with the comforting warmth of dried fruit and nuts. Each 9-inch loaf is baked in a generously sized banneton, making it significantly larger and more satisfying than most store-bought loaves, which are typically only 7 to 8 inches [16]. This larger format reflects not only the careful shaping and baking process, but also the extended fermentation time that helps unlock the best of every ingredient.

What distinguishes this loaf is the balance of flavors and textures—earthy roasted walnuts paired with naturally sweet organic dried cranberries. The walnuts provide heart-healthy omega-3 fats, magnesium, and plant-based protein, while the cranberries add antioxidants and natural tartness that complement the tang of the sourdough [7–9]. Together, they create a satisfying depth perfect for both sweet and savory pairings.

As with all my sourdough loaves, this bread undergoes traditional, slow fermentation using only organic flour, filtered water, sea salt, and natural sourdough starter—no commercial yeast, added sugars, or preservatives. This process supports a more balanced blood sugar response and makes the bread easier to digest by breaking down complex starches and gluten [1–6]. While not gluten-free, naturally fermented sourdough may be better tolerated by individuals with mild gluten sensitivities due to this enzymatic breakdown [5].

Commercial breads often contain additives, synthetic pesticides, GMOs, and ultra-processed ingredients—many of which are linked to negative health effects including gut dysbiosis, metabolic disruption, and inflammatory responses [10–14]. My bread is a return to simplicity: just high-quality organic ingredients, expertly handled and slowly fermented to bring out their best.

The technique behind this loaf honors sourdough traditions dating back over 5,000 years to ancient Egypt, where natural fermentation first gave rise to leavened bread [15]. That legacy lives on in every slice.

We especially love it this time of year with a touch of Trader Joe’s maple butter (find it in the butter section) and a little peanut butter—the mix of sweet maple, roasted nuts, and tangy sourdough feels like pure autumn comfort.

Sources:

[1] Marti et al., Int J Food Sci Tech, 2015
[2] Rizzello et al., Nutrients, 2019
[3] Laatikainen et al., Aliment Pharmacol Ther, 2016
[4] Menezes et al., Eur Food Res Technol, 2019
[5] Gobbetti et al., Int J Food Microbiol, 2019
[6] Rolim et al., Crit Rev Food Sci Nutr, 2024
[7] Nionelli & Rizzello, Foods, 2016
[8] Alkay et al., Foods, 2024
[9] Canesin & Cazarin, Curr Opin Food Sci, 2021
[10] The Guardian, 2022
[11] The Guardian, 2022
[12] Arumugam et al., ACS Publications, 2022
[13] The Sourdough School, 2023
[14] Healthline, 2020
[15] Gänzle, M. (2014). Encyclopedia of Food Microbiology, Academic Press.
[16] Bread Magazine, Standard Bread Loaf Dimensions, 2021.