Healthy Breads
VITA Cranberry Walnut Sourdough Bread
A naturally leavened spelt sourdough enriched with whey protein, studded with walnuts and unsweetened dried cranberries. Long cold fermentation develops complex flavour while keeping blood sugar stable.
Protein
12g
Calories
210 kcal
Prep Time
30 min + 8–12h proof
Servings
12
Ingredients
- •100 g active sourdough starter
- •350 g lukewarm water
- •400 g white spelt flour
- •50 g whole spelt flour
- •40 g whey protein isolate (unflavoured)
- •10 g fine sea salt
- •70 g walnuts, roughly chopped
- •60 g dried cranberries (no added sugar)
Instructions
- 1Mix starter and water in a large bowl until combined. Add both flours and whey protein; mix until no dry flour remains. Cover and rest 30 minutes (autolyse).
- 2Add salt and squeeze it into the dough. Perform 4 sets of stretch-and-folds 30 minutes apart, incorporating walnuts and cranberries during the second set.
- 3After the final fold, cover the dough and place in the refrigerator for 8–12 hours (cold proof).
- 4Remove from fridge. Shape gently into a round or oval loaf and place in a floured proofing basket seam-side up. Cover and let rest at room temperature for 1–2 hours.
- 5Preheat oven to 250 °C / 480 °F with a Dutch oven inside for at least 45 minutes.
- 6Turn the dough onto a sheet of parchment paper, score the top with a sharp blade, and carefully lower into the hot Dutch oven.
- 7Bake covered for 25 minutes, then remove the lid, reduce heat to 230 °C / 445 °F, and bake a further 20–25 minutes until deep golden brown.
- 8Remove from Dutch oven and cool on a wire rack for at least 1 hour before slicing.
VITA Tips
- ✦Spelt has more delicate gluten than wheat — fold gently and avoid over-proofing.
- ✦The whey protein absorbs extra moisture; if the dough feels very stiff, add water 1 tablespoon at a time during the autolyse.
- ✦Store wrapped at room temperature for up to 3 days, or slice and freeze for up to 2 months.