Cranberry Orange Sourdough Sandwich Loaf is a delightful and aromatic bread that blends the tangy goodness of sourdough with the vibrant zest of orange and the sweet chewiness of cranberries. This soft, slightly sweet, and slightly tangy loaf will transform your regular sandwiches into something extraordinary! Perfect for breakfast, lunch, or dinner, this bread is sure to be a crowd-pleaser.
Whether you’re a sourdough enthusiast or just getting into the world of baking, this recipe will guide you step-by-step to creating a fragrant, bakery-style sandwich loaf. And the best part? The dough ferments slowly, allowing you to unlock the deep, rich flavors of sourdough, all while filling your kitchen with the irresistible aroma of orange and cranberry.
In this article, we’ll break down every detail of making the Cranberry Orange Sourdough Sandwich Loaf — from the ingredients, step-by-step instructions, variations, to frequently asked questions (FAQs). Let’s get baking!
What is Cranberry Orange Sourdough Sandwich Loaf?
The Cranberry Orange Sourdough Sandwich Loaf is a soft, fluffy, and chewy bread that has the perfect balance of tanginess and sweetness. With its combination of sourdough starter, fresh orange zest, and dried cranberries, this loaf has an irresistible flavor profile. It’s not just great for sandwiches, but it also makes for delicious French toast or a sweet treat when served with butter. The dough is carefully mixed, fermented, and baked to give it a soft and airy crumb while the cranberries burst with every bite.
The Origin of Cranberry Orange Sourdough
Sourdough bread has been around for thousands of years, originating in ancient Egypt as one of the first forms of leavened bread. Over the years, bakers have incorporated all sorts of flavors and ingredients into sourdough, from herbs to fruits. The Cranberry Orange Sourdough Sandwich Loaf adds a twist to traditional sourdough by introducing the fresh zest of orange and the natural sweetness of cranberries.
This recipe is a modern take on sourdough, combining a classic bread-making technique with flavors that evoke the vibrant and fresh tastes of fall and winter. The use of dried cranberries and orange zest is perfect for creating a bright, fruity bread that complements the tangy, complex notes of sourdough.
Ingredients for Cranberry Orange Sourdough Sandwich Loaf
Before diving into the recipe, let’s gather our ingredients. You’ll need a few basic pantry staples, along with some special ingredients to make this loaf stand out.
For the Dough:
- 100 g (½ cup) active sourdough starter (100% hydration)
- 250 g (1 cup) warm water (around 80°F / 27°C)
- 400 g (3⅓ cups) bread flour (or all-purpose)
- 50 g (¼ cup) whole wheat flour
- 25 g (2 tbsp) sugar
- 8 g (1½ tsp) salt
- 1½ tbsp unsalted butter, softened (or olive oil)
- Zest of 1 large orange
- 100 g (¾ cup) dried cranberries (soaked in warm water or orange juice for 10–15 minutes, then drained)
Optional Glaze (for a glossy top):
- 1 tbsp orange juice
- 1 tbsp honey or maple syrup
Step-by-Step Instructions for Cranberry Orange Sourdough Sandwich Loaf
Now that you have all the ingredients ready, let’s walk through the process of making this gorgeous loaf. While there are multiple stages — mixing, fermentation, shaping, and baking — each one contributes to the unique flavor and texture of the bread.
1. Mix & Autolyse
Start by mixing the sourdough starter, warm water, and sugar in a large bowl until the sugar is dissolved.
Then, add in the bread flour and whole wheat flour, and mix until there are no dry bits left. You don’t need to knead at this stage — just mix everything together. Cover the bowl with a damp towel or plastic wrap and let it rest for 45 minutes. This resting period is called autolyse and helps to hydrate the flour, making it easier to knead later.
2. Add Salt, Butter, and Zest
After the autolyse period, add salt, softened butter, and orange zest into the dough mixture. Knead by hand or with a stand mixer for about 5–8 minutes, until the dough is smooth and elastic.
The butter will help create a rich and soft crumb, while the orange zest adds a fragrant citrus kick to the dough. Kneading helps develop the gluten in the bread, giving it structure.
3. Incorporate Cranberries
Once your dough is kneaded to perfection, gently fold in the soaked and drained dried cranberries. Make sure they are evenly distributed throughout the dough. The cranberries should burst with flavor in every slice.
4. Bulk Fermentation
Transfer the dough to a lightly oiled bowl. Cover it and let it ferment for 4–6 hours at a temperature of 75–78°F (24–26°C). During the first 2 hours of fermentation, perform 3 stretch-and-folds to help develop the dough’s structure.
To do a stretch-and-fold, simply stretch the dough out from one side, fold it over to the other, and repeat for all four sides. This helps the dough rise and become airy.
At the end of the fermentation period, the dough should have risen by 60–70%. It should look bubbly but still hold its shape.
5. Shape & Second Rise
Now, turn the dough onto a lightly floured surface. Shape it into a tight loaf, being careful not to deflate the air bubbles you’ve built up during fermentation.
Place the shaped dough into a greased sandwich loaf pan (8½x4½ inches). Cover loosely and allow the dough to rise for 2–4 hours, or until the dough has risen about 1 inch above the rim of the pan.
6. Bake
Preheat your oven to 375°F (190°C). If you want a glossy top, brush the top of the dough with an egg wash (or simply use water) before placing it in the oven.
Bake the loaf for 35–40 minutes, until the top is golden brown and the internal temperature reaches 195°F (90°C).
For an extra touch of sweetness, you can brush the loaf with a orange-honey glaze while it’s still warm.
7. Cool & Slice
Allow the loaf to cool completely on a wire rack — at least 1 hour — before slicing. This helps the crumb set and ensures your slices won’t be gummy. You can slice it into 10–12 pieces, perfect for making sandwiches or serving on its own.
Variations of Cranberry Orange Sourdough Sandwich Loaf
While this recipe is delicious on its own, here are a few variations to take your loaf to the next level:
Spiced Cranberry Orange Loaf
For an extra burst of flavor, add ½ tsp of cinnamon or ¼ tsp of cardamom to the dough. This will give your bread a warm, aromatic spiciness.
Fresh Cranberries Option
If fresh cranberries are in season, feel free to swap them out for coarsely chopped fresh cranberries. You may need to add an extra 1–2 tbsp sugar to balance out the tartness.
Add Nuts or Seeds
For some crunch, try incorporating chopped walnuts, pecans, or pumpkin seeds into the dough.
Frequently Asked Questions (FAQs) About Cranberry Orange Sourdough Sandwich Loaf
1. Can I use all-purpose flour instead of bread flour?
Yes! While bread flour yields a chewier, denser loaf, you can easily substitute with all-purpose flour if that’s what you have on hand. The bread will still turn out delicious.
2. How can I make this loaf without a sourdough starter?
If you don’t have a sourdough starter, you can substitute it with active dry yeast. Simply mix 1 tsp of yeast with the warm water and proceed with the rest of the recipe.
3. Can I freeze this bread?
Yes, you can freeze this loaf. After baking and cooling, slice the bread and wrap it tightly in plastic wrap and aluminum foil. It can be frozen for up to 3 months. To thaw, simply leave it at room temperature for a few hours or heat it up in the oven.
4. How long does this loaf stay fresh?
This bread stays fresh for up to 4 days at room temperature. Store it in a sealed plastic bag or airtight container to maintain freshness.
Conclusion: Cranberry Orange Sourdough Sandwich Loaf
The Cranberry Orange Sourdough Sandwich Loaf is a perfect combination of sourdough’s tang, orange’s freshness, and the sweetness of cranberries. Whether you’re making sandwiches, French toast, or simply enjoying it with butter, this loaf will surely impress anyone who tastes it.
By following the steps carefully, from mixing and fermenting the dough to baking it to golden perfection, you’ll create a loaf that stands out with its bakery-quality texture and vibrant flavors. Try it out today, and enjoy the tangy, sweet, and citrusy delight of this amazing bread!
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Cranberry Orange Sourdough Sandwich Loaf: A Bakery-Style Recipe That Will Wow Your Taste Buds
- Total Time: 5 hrs 5 mins
- Yield: 1 loaf (about 12 slices) 1x
- Diet: Vegetarian
Description
The Cranberry Orange Sourdough Sandwich Loaf is a soft, fluffy, and chewy bread that has the perfect balance of tanginess and sweetness. With its combination of sourdough starter, fresh orange zest, and dried cranberries, this loaf has an irresistible flavor profile. It’s not just great for sandwiches, but it also makes for delicious French toast or a sweet treat when served with butter. The dough is carefully mixed, fermented, and baked to give it a soft and airy crumb while the cranberries burst with every bite.
Ingredients
For the Dough:
100 g (½ cup) active sourdough starter (100% hydration)
250 g (1 cup) warm water (around 80°F / 27°C)
400 g (3⅓ cups) bread flour (or all-purpose)
50 g (¼ cup) whole wheat flour
25 g (2 tbsp) sugar
8 g (1½ tsp) salt
1½ tbsp unsalted butter, softened (or olive oil)
Zest of 1 large orange
100 g (¾ cup) dried cranberries (soaked in warm water or orange juice for 10–15 min, then drained)
Optional Glaze (for a glossy top):
1 tbsp orange juice
1 tbsp honey or maple syrup
Instructions
1. Mix & Autolyse
In a large bowl, mix the starter, warm water, and sugar until dissolved.
Add the flours and mix until no dry bits remain.
Cover and rest for 45 minutes.
2. Add Salt, Butter, and Zest
Add salt, softened butter, and orange zest.
Knead (by hand or mixer) for about 5–8 minutes, until the dough is smooth and elastic.
3. Incorporate Cranberries
Gently fold in the drained cranberries until evenly distributed.
4. Bulk Fermentation
Place the dough in a lightly oiled bowl, cover, and ferment at 75–78°F (24–26°C) for 4–6 hours, performing 3 stretch-and-folds during the first 2 hours (every 30–45 minutes).
The dough should rise by 60–70%, bubbly but not collapsed.
5. Shape & Second Rise
Turn dough onto a lightly floured surface.
Shape into a tight loaf and place into a greased sandwich loaf pan (8½x4½-inch).
Cover loosely and proof for 2–4 hours, or until dough rises about 1 inch above the pan rim.
6. Bake
Preheat oven to 375°F (190°C).
Brush the top with egg wash or water for shine.
Bake for 35–40 minutes, until golden brown and internal temp reaches 195°F (90°C).
(Optional: brush with orange-honey glaze while warm.)
7. Cool & Slice
Let cool completely (at least 1 hour) before slicing — this helps the crumb set and prevents gumminess.
Notes
This Cranberry Orange Sourdough Sandwich Loaf is bursting with tangy-sweet flavor and a soft, chewy texture. It’s perfect for breakfast toast, festive sandwiches, or even French toast! Try spreading it with cream cheese or orange marmalade for a delicious twist.
- Prep Time: 25 mins (plus rising time: 4 hrs)
- Cook Time: 40 mins
- Category: Bread
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 slice
- Calories: 190
- Sugar: 7g
- Sodium: 190mg
- Fat: 3g
- Saturated Fat: 1g
- Unsaturated Fat: 2g
- Trans Fat: 0g
- Carbohydrates: 37g
- Fiber: 2g
- Protein: 5g
- Cholesterol: 10mg
Keywords: Cranberry Orange Sourdough Bread, Cranberry Orange Loaf, Sourdough Cranberry Bread
