Cranberry Boule Bread

5 from 1 vote

A boule bread recipe that merges the earthy, tanginess of sourdough with delicate sweetness of dried cranberry. A few staple pantry ingredients take this homemade boule bread from average to delicious without needing special techniques!

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Prep Time 5

Cook Time 40

Servings: 8 people

Course: Side Dish

Cuisine: American

Calories: 309

Ingredients Equipment Method Nutrition Notes

Ingredients

4 cups all-purpose flour plus a little extra for kneading
1½ cups lukewarm water
1 cup dried cranberries
2 tablespoons apple cider vinegar
1 ¼ ounce packet active dry yeast
1 tablespoon pure maple syrup can substitute with honey
2 teaspoons kosher salt
1 tablespoon olive oil can substitute with another neutral-flavored oil
1 teaspoon granulated sugar for yeast activation
pinch coarse sea salt

Equipment

Dutch oven

Method

Add ½ cup lukewarm water to a measuring up and stir in the yeast. Add granulated sugar, stir to combine, and allow the yeast to develop while you measure the flour.
In the mixing bowl of your choice (preferably of a stand mixer) that is placed on a scale and zeroed out, measure 20 ounces or approximately 4 cups of all-purpose flour. If you don't have a kitchen scale handy, measure out about 4 cups of flour. Keep another ½ cup handy to add too the dough if it seems to loose when you mix it.
Add the yeast mixture to the flour. Then, add another scant 1 cup of water.
Add salt, apple cider vinegar, and pure maple syrup to flour mixture. Using the paddle attachment on the stand mixer (or beaters on a hand mixer), mix on low-medium speed until the ingredients come together. Switch to the dough hook attachment and mix on low speed (I alternate between setting 2 and 4 on the KitchenAid mixer) for a few minutes before adding dried cranberries.
After adding cranberries, mix about 15 minutes, or until the dough is elastic enough to grab a piece and stretch without immediately breaking. Cover with a dish towel or plastic wrap and set aside. Allow the boule bread dough to double in size, about 4 hours.
On a lightly-floured surface, knead the dough to redistribute yeast and other ingredients. Cover with a dish towel and allow to rest for about 10 minutes.
Using a circular motion, shape the dough into a boule and score the top with a knife, making an x shape. Add a little olive oil to the bottom of the Dutch oven, to help prevent sticking. Place boule-shaped bread in the Dutch oven. Cover again and allow to rest for another hour, or overnight. Otherwise, preheat the oven to 450ºF while it rests for the final hour.
Rub the exterior of the dough with olive oil - or another neutral-flavored oil - and sprinkle with a little coarse sea salt.
Cover the Dutch oven and bake for 30 minutes. Remove lid and bake for another 10-15 minutes, or until the edges have a deep golden color and the bread sounds hollow when you carefully tap on it.
Allow to cool until safe to handle and transfer to cooling rack to cool completely. Enjoy and store in an air-tight container. Use within 5 days or freeze for longer storage.

Nutrition

Serving: 2piecesCalories: 309kcalCarbohydrates: 64gProtein: 6gFat: 3gSodium: 301mgPotassium: 20mgFiber: 3gSugar: 16g

Notes

Acceptable substitutions:

Nuts or dried fruit of your choice, in place of dried cranberries.
Bread flour in place of all-purpose flour.
Pecan oil or neutral-flavored oil of your choice, in place of olive oil.

If you do not have a Dutch oven, you can use a baking sheet. Ceramic products work best with bread, but I have successfully made this on a regular non-stick baking sheet. For best results, place a cast iron skillet on the lower oven rack while it preheats and add a cup of water to the cast iron pan to generate steam when you add the bread to the oven. This will help give it a crisp crust, which is achieved naturally when baked in the Dutch oven.

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