The Fresh Loaf

A Community of Amateur Bakers and Artisan Bread Enthusiasts.

Cranberry Pecan-Walnut Sweet Potato Porridge Bread

isand66's picture
isand66

Cranberry Pecan-Walnut Sweet Potato Porridge Bread

 

If finally feels like fall here on Long Island with temps in the low 50's today.  Perfect weather for a hearty nut and cranberry bread.  If you love nuts, this one is for you.  You get nuts and cranberries in every bite.

 

Feel free to vary the flours and porridge ingredients and this one will still turn out a winner.  I used yellow sweet potatoes but you can use any style you have on hand.  I like to roast them until they are super soft and sweet when they are at their optimal flavor.

 

 

 

 

 

 

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 of the milk called for in the porridge to the dry ingredients in a small pot set to low and stir constantly until all the liquid is absorbed.  Add the remainder of the milk 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 flours, sweet potatoes  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 3 minutes.  Add the nuts and cranberries and mix 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.  (Since I used my proofer I only let the dough sit out for 1.5 hours before refrigerating).

 

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 545 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.

 

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

idaveindy's picture
idaveindy
  • dried/sugared or fresh cranberries? If dried, were they soaked?
  • Fancy durum flour or whole grain?
  • white spelt flour or whole spelt ?

Thx.

isand66's picture
isand66

Dried cranberries.  I usually soak them but forgot this time and it didn’t make a difference.

I milled my own durum and sifted.

Spelt was also milled and sifted once.

Let me know if you have any other questions.

Regards,

Ian

alfanso's picture
alfanso

bread I've seen posted by you!.  Must be the cabin fever that's bringing out your best ;-) .

Cranberry and pecan, hmm.  Where have I seen that before?  The cranberries definitely create a burst of flavor that, with nuts, moves a bread into the confection category.

alan

isand66's picture
isand66

Appreciate the kind words.  I was very happy the way this came out.  It’s certainly a favorite fall combo I love.

Regards,

Ian

Benito's picture
Benito

Beautiful loaves Ian.  Love the flavours you’ve combined here and love that you used such large quantities.  Why bother with fruit and nut unless you can get some in each bite.

Happy Baking.

Benny

isand66's picture
isand66

Glad you liked the bake.  I hope you give it a try.  It’s certainly chock full of goodies.

Happy Baking?

pmccool's picture
pmccool

And they sound like a real flavor medley, too.  I wonder whether a small amount of lemon zest in the dough might make the flavors shine even more?

Paul

isand66's picture
isand66

That’s a great idea.  I think you could be in to something.  Lemon certainly goes with this flavor profile.  Thank s for the suggestion.

Happy baking!

Ian

pmccool's picture
pmccool

My wife has a cranberry relish recipe that contains orange and those two flavors play very nicely together.  So do sweet potato and orange.

Lots of possibilities.

Paul

Benito's picture
Benito

Orange and cranberry are really good together, I vote for orange zest......even though there isn’t really a vote.

isand66's picture
isand66

Thanks for the suggestions Paul.  

Danni3ll3's picture
Danni3ll3

Bookmarked! 

isand66's picture
isand66

Glad you like it.  Look forward to seeing your version.

Happy baking!

Ian