Cranberry and Walnut Baguette
Prep
20 mins
Cook
35 mins
Servings
8
Difficulty
Medium
My favorite thing about this baguette is how quickly it comes together with minimal effort. The combination of tart cranberries and crunchy walnuts creates such a delightful contrast in every bite, and walnuts are packed with omega 3 fatty acids that support heart health. What makes this recipe so practical is that you can have a beautiful, artisan style loaf on your table in just under an hour. The dough requires very little hands on time, and once it's shaped, the oven does all the work. This is genuinely one of my go to recipes when I want homemade bread without the fuss.
Ella x
Ingredients
- 500 gstrong bread flour
- 320 mlwarm water
- 7 gactive dry yeast
- 10 gsalt
- 120 gwalnuts(toasted and roughly chopped)
- 150 gdried cranberries(coarsely chopped)
- 15 mlolive oil
- 10 mlhoney
- 30 gcornmeal(for dusting)
Detail level
Instructions
- 1
Combine warm water, yeast, and honey in a large bowl. Let sit for 5 minutes until foamy, indicating the yeast is active.
Tip: If your yeast doesn't foam, it may be expired—start fresh with new yeast.
- 2
Add flour and salt to the yeast mixture. Stir until a shaggy dough forms, then knead for 8-10 minutes until smooth and elastic.
Tip: You can use a stand mixer with a dough hook to save time and effort.
- 3
Fold in the toasted walnuts and chopped cranberries gently until evenly distributed throughout the dough.
Tip: Toast the walnuts in a dry pan for 3-4 minutes to enhance their flavour.
- 4
Shape the dough into a ball, lightly oil it, and place it in a clean bowl. Cover with a damp cloth and let rise at room temperature for 90 minutes until doubled in size.
Tip: Rising times vary by temperature—a warmer kitchen will speed up fermentation.
- 5
Preheat your oven to 220°C and place a baking tray inside to heat. Dust the tray with cornmeal.
Tip: A hot baking surface creates a crispier crust on your baguette.
- 6
Turn the risen dough onto a lightly floured surface and gently shape it into a long, oval baguette approximately 30-35 cm in length.
Tip: Avoid over-handling the dough, as this can deflate the air bubbles you've worked to develop.
- 7
Using a sharp knife, score the top of the baguette with three diagonal slashes about 1 cm deep at a 45-degree angle.
Tip: Scoring allows steam to escape and helps the bread expand properly during baking.
- 8
Carefully transfer the baguette to the preheated baking tray and bake for 35-40 minutes until the crust is deep golden brown and the bread sounds hollow when tapped on the bottom.
Tip: For extra steam and crust development, spray water into the oven in the first 5 minutes of baking.
- 9
Remove from the oven and cool on a wire rack for at least 15 minutes before slicing.
Tip: Cutting too soon will trap steam and result in a gummy interior.
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