Here’s a holiday bread to get you into the mood for Christmas: it’s a Cranberry-Pecan Sourdough loaf with nutty pecan textures and soaked cranberries for colour and sweetness. Slice it open and you’ll discover a purplish crumb, created by tannins in the pecans and a trace amount of iron sulphate (from a vitamin tablet). Its soft crumb and dark crust are beautiful to look at, and you’ll enjoy the subtle sour tang of sourdough leavened bread.
This Cranberry-Pecan Sourdough works well as buttered toast, but would also gladly accept honey as a companion. This is a celebration bread, so save it for an occasion. You could also hold some of this back and make post-holiday turkey sandwiches!
This loaf contains some honey, which may not be preferred by those on a vegan diet.