The Fresh Loaf

News & Information for Amateur Bakers and Artisan Bread Enthusiasts

Cranberry Walnut Wine Porridge Bread

isand66's picture
isand66

Cranberry Walnut Wine Porridge Bread

   Wine, Walnuts, Cranberries and Porridge....what's not to like?  I have to say, nothing!  This one is chock full of flavor and good enough to eat by itself, but even better with some cheese.  I gave 2 of these away to some work colleagues.  I think they will enjoy them, I hope.

There is just enough wine in this one to add a nice flavor without overpowering the bread or inhibiting it's fermentation.  The crumb is nice and moist and you get a mouthful of walnuts and cranberries with each bite.

The crumb is nice and open considering how much "stuff" is packed into this one.

 

Here are the Zip files for the above BreadStorm files.

Levain Directions

Mix all the levain ingredients together  for about 1 minute and cover with plastic wrap.  Let it sit at room temperature for around 7-8 hours or until the starter has doubled.  I used my proofer set at 83 degrees and it took about 4 hours.  You can use it immediately in the final dough or let it sit in your refrigerator overnight.

Porridge Directions

Add about 3/4's of the water called for in the porridge to the dry ingredients in a small pot set to low and stir constantly until all the water is absorbed.  Add the remainder of the water and keep stirring until you have a nice creamy and soft porridge.  Remove from the heat and let it come to room temperature before adding to the dough.  I put mine in the refrigerator and let it cool quicker.

 Main Dough Procedure

Mix the cranberries with the wind and let it sit to rehydrate for about 30 minutes or longer.  Drain the cranberries and add the wine per below.

Mix the flours, wine, Greek yogurt  and the water for about 1 minute.  Let the rough dough sit for about 20 minutes to an hour.  Next add the levain, cooled porridge, and salt and mix on low for 4 minutes.  Add the walnuts and cranberries and mix for about a minute until incorporated.  Remove the dough from your bowl and place it in a lightly oiled bowl or work surface and do several stretch and folds.  Let it rest covered for 10-15 minutes and then do another stretch and fold.  Let it rest another 10-15 minutes and do one additional stretch and fold.  After a total of 2 hours place your covered bowl in the refrigerator and let it rest for 12 to 24 hours.

When you are ready to bake remove the bowl from the refrigerator and let it set out at room temperature still covered for 1.5 to 2 hours.  Remove the dough and shape as desired.

The dough will take 1.5 to 2 hours depending on your room temperature and will only rise about 1/3 it's size at most.  Let the dough dictate when it is read to bake not the clock.

Around 45 minutes before ready to bake, pre-heat your oven to 550 degrees F. and prepare it for steam.  I have a heavy-duty baking pan on the bottom rack of my oven with 1 baking stone on above the pan and one on the top shelf.  I pour 1 cup of boiling water in the pan right after I place the dough in the oven.

Right before you are ready to put them in the oven, score as desired and then add 1 cup of boiling water to your steam pan or follow your own steam procedure.

After 5 minute lower the temperature to 450 degrees.  Bake for 35-50 minutes until the crust is nice and brown and the internal temperature of the bread is 205 degrees.

Take the bread out of the oven when done and let it cool on a bakers rack before for at least 2 hours before eating.

 

 

Comments

loydb's picture
loydb

That looks great. I assume these are using dried cranberries? Were they just the berry, or did they have sugar added?

 

Loyd

isand66's picture
isand66

Yes, I used dried cranberries.  I don't believe there was any extra sugar added.

Regards,

Ian

Lechem's picture
Lechem

What a great mix. Never heard of wine in a bread. Something I gotta try.

I'm always trying to find cranberries where the first ingredient isn't sugar.

Lovely recipe and great looking loaves.

One for me to try.

isand66's picture
isand66

i love the way this one tastes especially since I love walnuts.  If yiu try adding wine be sure to stick within the % here.  Too much more will mess with the fermentation and yiu will get a door stop.

Happy Holidays to you and your family.

Regards,

Ian

dabrownman's picture
dabrownman

last disaster of killing off the wee beasties with too much hooch in the mix:-)  I never knew this was even possible but the wee ones are pretty delicate I guess.  This one looks grand and your friends should really enjoy them.  Shiraz is one of my personal favorites .......among so many.  Very well done Ian and happy holidays to you and yours.

isand66's picture
isand66

Be sure to follow the wine % in this formula.  I hope you try this one as it's amazing tasting.  The combo of the porridge with the wine and nuts and cranberry with the fresh milled WW is perfect.

Happy Holidays to you and the family from sunny and moderately cold Long Island!

trailrunner's picture
trailrunner

That is simply gorgeous !!!  I need to get my porridge action going. I never seem to have all the things you put into yours. Need to increase my larder I guess. Lots of yogurt too. Has to taste fantastic. How much did your loaves weigh/how many did you  make ?  I am going to get  busy come the New Year with trying porridge and grinding more of my grains. I am still using up flours I bought from Breadtopia.  Happy Holidays to you !  c

isand66's picture
isand66

I really hope you get to try this one.  I know yiu are going to love it.  I made 2 large loaves to give as gifts and one smaller one to try myself.  Didn't weigh the individual loaves but I would say they were about 1500 to 1600 grams for the bigger Ones.  You can use the scaler built into the BreadStorm file if you want to make just one or 2 loaves.

Look forward to seeing some bake sale from yiur new kitchen in the new year.

Happy Holidays to yiu as well.

Regards,

Ian

trailrunner's picture
trailrunner

I usually am in the 800-900 g size in the banneton that I have. Will have to figure out how to post pics again....sigh....last time I tried I had to give up !   The new ( 10 yr old electric Kenmore) doesn't seem to get as hot as my Miele ovens. I am not getting the darker crusts in my preheated pots that I am used to. Your mahogany crust is lovely. Leaving town for a few days to see our brand new granddaughter in Atlanta. Baking will resume when I return. Pics to follow :)  You have a joyous and shining Solstice . c

isand66's picture
isand66

Enjoy your visit with you new granddaughter!  Look forward to seeing your photos of your baking soon :).

I never use pots to bake...I prefer my  baking stones.  I have one on the top to retain heat and a big one on the bottom with a heavy duty rimmed pan on the lowest shelf.  I get good results this way, but whatever works for the individual is fine in my book.  Maybe you can spray some extra water on the loaves to generate some extra steam before placing them in the pot?

Happy Holidays Caroline!

Yippee's picture
Yippee

than the ricotta loaves!  The mahogany crust and the lavender crumb - beautiful!  Good job, Ian!------

Yippee

isand66's picture
isand66

Always appreciate hearing your comments.  I love how this one came out.  I have a lot of favorites, but this one just shot up to the top.

Have a great holiday season Yippee!

Danni3ll3's picture
Danni3ll3

So that is your second red ingredient! I was thinking of another berry such as raspberries or goji berries. Your loaves look amazing!

isand66's picture
isand66

Glad I was able to surprise you :).  The last time I tried adding wine to a bread I ended up with food for the squirrels.  I think you would really enjoy this one unless you don't like walnuts and cranberries which this one is chock full of.

Happy Holidays to you and your family. 

Regards,
Ian