Sourdough Cranberry Thyme Sandwich Bread

Share!

There’s something magical about the combination of tangy sourdough, sweet-tart cranberries, and the earthy, aromatic notes of thyme. This sourdough cranberry thyme sandwich bread is the perfect way to elevate your homemade bread game and add a cozy, unique twist to everyday sandwiches, toast, or even a simple bread-and-butter snack.

In this blog, I’ll dive into the details of making this delightful loaf, discuss some tips for the best texture and flavor, and share a step-by-step guide. The result? A bread that’s deliciously chewy, lightly fragrant with herbs, and studded with bursts of cranberry sweetness—perfect for savory and sweet pairings – like those leftover turkey sandwiches!

This post may contain affiliate links. Please read my disclosure policy.

Jump to Recipe

Why You’ll Love Sourdough Cranberry Thyme Bread

Sourdough itself is a classic choice, known for its deep flavor and beautiful texture. Adding cranberries and thyme introduces layers of taste that complement the sourdough’s natural tang, creating a well-rounded loaf with complexity and personality. Here are just a few reasons why this bread is a winner:

• Flavorful Contrast: The cranberries offer little pops of sweetness that contrast wonderfully with the sourdough’s tanginess, while the thyme brings a mild, earthy aroma.
• Versatile Uses: This bread is ideal for sandwiches with cheeses, meats, or roasted vegetables. It’s equally delightful when toasted with butter or honey.
• Nutritious and Wholesome: Made with simple, wholesome ingredients, this bread is free from preservatives and other additives, giving you a nutritious option for your daily bread needs.

Step-by-Step Recipe

Ingredients

This bread starts with my delicious sourdough sandwich bread with just a few tweaks:

• 1 cup active sourdough starter (100% hydration)
• 2 tsp salt
• 1/3 cup avocado oil
• 1/3 cup honey
• 2 eggs, beaten
• 1 1/2 cups warm water
• 1/2 cup orange juice
• 1 1/2 tbsp dried thyme
• 6 1/2 cups bread flour
• 2 cups dried cranberries, chopped

Instructions

Feed Your Starter

• Make sure your sourdough starter is active and bubbly. Feed it about 4-6 hours before you plan to mix your dough. If you follow my blog on making a dry sourdough starter, mix up a levain the night before or early morning of your bread making day.

Mix the Dough

• In a stand mixer (or large bowl if mixing by hand), combine the active sourdough starter, water, eggs, orange juice, honey, avocado oil, and 3 cups flour. Mix well to dissolve the starter.
• Add the thyme, cranberries, and rest of the bread flour (a cup at a time) and mix until a rough dough forms. Cover with a damp towel and let it rest for 15 minutes.

Stretch and Fold

• Over the next 2 hours, perform 4 sets of “stretch and folds” every 30 minutes. To do this, grab a corner of the dough, stretch it upward, and fold it over itself. Repeat on all four sides.
• Let the dough rest between folds, covering it to keep it from drying out. By the end of bulk fermentation, your dough should be smooth, stretchy, and slightly bubbly.

Fermentation Rise (Bulk Rise)

• Cover the bowl and allow the dough to ferment overnight (8-12 hours) until dough is double in size.

Shape the Dough

Dump the dough out onto a floured surface. Divide the dough in half and stretch each half into a rectangular shape. Roll the dough up from the short end into a loaf shape. Pinch edges and transfer loafs into greased loaf pans.

Final Proof

• Cover the loaf pans with a towel and let the dough rise until it has doubled in size, which can take 2-4 hours depending on room temperature.

Bake the Bread

• Preheat your oven to 350 degrees.
• Bake for 30-35 minutes until the loaf is golden brown. If it starts to brown too quickly, cover loosely with foil. The loaf should sound hollow when tapped.

Cool and Slice

• Remove the loaf from the oven and let it cool in the pan for 10 minutes before transferring to a wire rack. Let it cool completely before slicing to keep the crumb soft and even.

Tips for the Perfect Sourdough Cranberry Thyme Bread

• Hydration: Adjust the water as needed based on your flour and climate. The dough should be soft but not overly sticky.
• Proofing: Use the “poke test” to check if your dough is ready to bake. Gently press your finger into the dough—if it springs back slowly, it’s good to go. If it springs back quickly, it needs more time.
• Flavor Variations: Feel free to experiment! Substitute dried cranberries with dried cherries, raisins, or add a handful of walnuts for extra texture.

Ways to Enjoy Sourdough Cranberry Thyme Bread

• Savory Sandwiches: Pair with turkey, brie, or cheddar for a holiday-inspired sandwich.
• Breakfast Toast: Top with a smear of cream cheese, honey, or almond butter.
• Classic Buttered Slice: Toast and spread with butter or a light layer of jam to let the flavors shine.

Final Thoughts

Sourdough cranberry thyme bread brings seasonal flavors together in a rustic loaf that’s as versatile as it is delicious. It’s a fantastic option for anyone who loves the warm flavors of homemade sourdough and enjoys experimenting with unique ingredients. Give it a try, and savor every bite!