Sourdough Cranberry Thyme Sandwich Bread
Sourdough cranberry thyme sandwich bread is the perfect way to add a cozy, unique twist to everyday sandwiches
Print Recipe
Ingredients
- 1 cup active sourdough starter
- 2 tsp salt
- 1/3 cup avocado oil
- 1/3 cup honey
- 1 1/2 cups warm water
- 1/2 cup orange juice
- 1 1/2 tbsp dried thyme
- 1 cup dried cranberries
- 6-6 1/2 cups bread flour
Instructions
- 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.
- 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.
- 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.
- Cover the bowl and allow the dough to ferment overnight (8-12 hours) until dough is double in size.
- 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.
- 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.
- 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.
- 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.
Notes
*Calories are approximate per slice
Servings: 2 loaves
Calories: 160kcal
