Cranberry Orange Sourdough English Muffin Bread
This immune boosting cranberry orange sourdough English muffin bread is just what the doctor ordered. Bursting with cranberries in every bite and both orange juice and zest, this recipe is a delight.
Equipment
- 1 Large Mixing Bowl
- 1 Zester
- 1 Glass Bread Pan
- 1 Kitchen Thermometer
Ingredients
- 2-1/2 cups All Purpose Flour
- 1/2 cup Water
- 1/2 cup Orange Juice
- 1/2 cup Sourdough starter Active sourdough or sourdough discard both work well within this recipe
- 2 tsp Sweetener Sugar, agave or honey
- 1 tsp Salt
- 1 tsp Baking soda
- 1/2 cup Dried cranberries
Bread Pan
- 1 TBSP cornmeal optional for dusting pan
Instructions
- To a large mixing bowl, zest an entire orange. In a separate bowl or a single cup measuring cup, squeeze the orange juice. The orange juice should equal about 1/3 to 1/2 cup. Add water to reach 1 total cup of liquid. Add the liquid to the large mixing bowl, along with the sweetener of your choice, sourdough starter and flour.Mix the dough together and cover with a lid.
- Allow the bread dough to sit on the countertop until it has doubled in size. This can take anywhere from 10-12 hours depending on the temperature of your home.Once the dough has doubled in size, place in the refrigerator to continue the bulk fermentation period. Allow the dough to ferment for up to 3 days in the refrigerator.
- When you are ready to bake the orange cranberry sourdough English muffin bread, remove it from the refrigerator. To the dough, add the remaining ingredients (salt, baking soda and cranberries).Mix the dough together to ensure the baking soda is well incorporated.
- Grease a glass baking pan with a neutral oil (avocado oil or coconut oil) or butter. Add cornmeal to the pan and shake in various directions to cover the sides.Add the dough to the bread pan and allow to complete a second rise. The bread is done rising when it has expanded and about to the top do the baking pan. The exterior of the bread may have a film or become dry / less tacky when touched.
- Place the bread in a preheated oven (375 degrees) and bake for 30-40 minutes. The orange cranberry English muffin bread is done baking when the internal temperature is 190-200 degrees.Make sure to use a kitchen thermometer to ensure the bread is done. The exterior of the bread will be light brown in color and hard to gauge when cooked completely without checking internally.Allow to cool completely before slicing, toasting and adding butter.
Video
Notes
Active Starter, Sourdough Discard and additional leavening agents
*Ensure the baking soda, salt and sweetener are completely incorporated within the dough. If not, the bread will have yellow / golden spots throughout where the baking soda was not mixed. It should not taste bad, but will have spots.
Importance of Secondary Rise
*Ensure the bread completes a second rise. If not, the bread will be more dense than if it rises to towards the top of the bread pan.
*Ensure the baking soda, salt and sweetener are completely incorporated within the dough. If not, the bread will have yellow / golden spots throughout where the baking soda was not mixed. It should not taste bad, but will have spots.
*Ensure the bread completes a second rise. If not, the bread will be more dense than if it rises to towards the top of the bread pan.
Nutrition
Serving: 1gCalories: 127kcalCarbohydrates: 27.4gProtein: 3gFat: 0.4gSaturated Fat: 0.1gPolyunsaturated Fat: 0.1gMonounsaturated Fat: 0.1gSodium: 197mgPotassium: 62mgFiber: 0.9gSugar: 5gVitamin C: 5mgCalcium: 7mgIron: 1.2mg
Tried this recipe?Let us know how it was!