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Cranberry Goat Cheese Sourdough Recipe

Cranberry Goat Cheese Sourdough Recipe

A delightful blend of cranberries and goat cheese transforms traditional sourdough into a gourmet bread.
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Prep Time: 1 hour
Cook Time: 45 minutes
Resting Time: 30 minutes
Total Time: 2 hours 15 minutes
Course: Snacks & Appetizers
Cuisine: American
Keyword: baking recipe, Cranberry Goat Cheese Sourdough, easy bread recipe, gourmet bread, homemade bread, sourdough bread
Servings: 10 slices
Calories: 210kcal

Equipment

  • mixing bowl
  • Dutch oven
  • proofing basket
  • measuring cups
  • measuring spoons
  • Wire rack

Ingredients

For the Dough

  • 2 cups active sourdough starter ensure it's bubbly and fed for best results
  • 3 cups all-purpose flour provides the right texture for a chewy crumb
  • 1 cup whole wheat flour adds depth and a nutty flavor
  • 1.5 cups lukewarm water helps hydrate the flour for a smooth dough

For the Add-ins

  • 1 cup dried cranberries adds natural sweetness
  • 4 ounces crumbled goat cheese provides creamy texture and flavor
  • 0.5 cup chopped walnuts or pecans adds crunch

For Serving

  • to taste honey drizzle on top for sweetness

Instructions

How to Make Cranberry Goat Cheese Sourdough

  • Feed your starter by mixing equal parts flour and water a few hours before baking until bubbly and doubled in size.
  • In a large bowl, combine sourdough starter, all-purpose flour, whole wheat flour, and lukewarm water until a shaggy dough forms.
  • Gently fold in dried cranberries, crumbled goat cheese, and chopped walnuts until evenly distributed.
  • Cover the bowl with a damp cloth and let the dough rest for 30 minutes.
  • Knead the dough on a floured surface for about 10 minutes until smooth and elastic.
  • Place the kneaded dough in a greased bowl, cover, and let rise at room temperature for 4-6 hours until doubled.
  • Gently deflate the dough, shape it into a loaf, and place it in a well-floured proofing basket.
  • Cover and let proof for 1-2 hours until puffed up slightly.
  • Preheat your oven to 450°F (230°C).
  • Transfer the loaf to the Dutch oven, score the top, and bake for 30 minutes, then remove the lid and bake for an additional 15-20 minutes until golden brown.
  • Cool the bread on a wire rack completely before slicing.

Notes

Drizzle with honey before serving for an extra touch of sweetness. Ensure to use active and bubbly sourdough starter for optimal results.

Nutrition

Serving: 1slice | Calories: 210kcal | Carbohydrates: 35g | Protein: 6g | Fat: 7g | Saturated Fat: 4g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 2g | Cholesterol: 15mg | Sodium: 320mg | Potassium: 200mg | Fiber: 2g | Sugar: 3g | Vitamin A: 200IU | Calcium: 80mg | Iron: 1mg
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