- 2 cups fresh sourdough starter (either whole wheat or white)
- 1 cup water
- 2 tsp. salt
- 1/4 cup honey
- 1 Tbsp. grated orange zest
- 2 tsp. cinnamon
- 4 to 5 cups whole wheat flour
- 1 cup dried cranberries
- 1/2 cup chopped Pecans
- In a large bowl combine starter and water. Stir in honey, salt, orange zest, 2 cups of flour, and cinnamon. Fold in cranberries and pecans. Stir in additional flour until dough is too thick to mix by hand, then turn out onto a smooth surface and knead, adding more flour as needed until dough is elastic, about 10 minutes.
- Place dough in a buttered container (either glass or plastic). Cover and let rise until doubled. This may take anywhere from 2 to 8 hours, depending on the room temperature. A longer rise time is preferable. You can also refrigerate the dough for up to 24 hours at this point.
- When doubled, punch down and divide dough in two pieces. Shape each piece into a long loaf. Place on a greased baking sheet, cover with a cotton tea towel, and let rise until doubled, about 1 hour (longer if dough was refrigerated). When loaves have doubled in size, make several 1/4-inch slashes diagonally across top of loaves with a sharp knife or a baker’s lamé (razor).
- Bake in a 400°F oven for 30 to 40 minutes, until golden brown and loaf sounds hollow when tapped on the bottom. Cool on a wire rack before slicing. This bread makes fabulous toast.