Go Back Email Link
cranberry pumpkin seed

Easy Cranberry Pumpkin Seed Sourdough Bread Recipe

AuthorBronwyn Case
Cranberry Pumpkin Seed Sourdough Bread is the perfect loaf for the holidays — festive, flavourful, and full of texture. Sweet-tart cranberries pair beautifully with the colour and crunch of pumpkin seeds, making this bread a delicious sweet or savoury addition to your Christmas table.
Print Recipe Pin Recipe
Prep Time20 minutes
Cook Time40 minutes
Ferment 1 day
Servings1 loaf

Ingredients  

  • 250g White flour
  • 125g Whole wheat flour
  • 250g Water
  • 150g Active Sourdough starter
  • 10g Salt
  • 1/4 cup Dried Cranberries
  • 1/4 cup Pumpkin Seeds

Instructions 

  1. Mix: Add water + starter to your bowl, mix until dissolved. Add white flour, whole wheat flour, dried cranberries and pumpkin seeds. Mix until no dry bits. Rest 30–60 minutes (autolyse).
  2. Add Salt: Add salt with a splash of water, squeeze in until fully integrated and dissolved. Rest 30 minutes.
  3. Strengthen: Perform a series of stretch and folds. Let rest for another 30 minutes.
  4. Strengthen (pt.2): Perform another series of stretch and folds.
  5. Bulk Ferment: Let the dough rest until doubled in size, jiggles, and has a domed surface. (Warm 4–6 h; cool 8–12 h.)
  6. Shape: Pre-shape into a ball and let it bench rest for 20–30 minutes. Final shape into the shape of your banneton basket (oval or round). Flour your banneton basket and place your loaf in it, seam side up.
  7. Proofing Options:
    Same-day bake: cover and let rest on the counter at room temperature until risen and puffy (1-3 hours). Proceed with baking instructions.
    Next-day bake: cover and let rest on the counter for 1-2 hours and then refrigerate 8–24 hours for enhanced flavour, fermentation & easy scoring. Proceed with baking instructions.
  8. Score & Bake: Preheat your oven to 500°F with the Dutch Oven inside. Gently remove your loaf from the banneton basket onto a large piece of parchment paper by flipping it over so seam side is down. Once preheated, carefully place your loaf into the hot Dutch oven by using the sides of the parchment paper. Bake for 20–25 minutes covered, drop the temperature to 375°F, and then 10-15 minutes uncovered, until dark golden crust is achieved.
  9. Cool: 1 hour minimum before slicing to ensure the crumb has fully set and then enjoy with a generous amount of butter!