Cranberry & walnut Sourdough bread

Cranberry & walnut Sourdough bread
CA$8.00

Introducing our Cranberry and Walnut Sourdough Bread, a delightful fusion of sweet and nutty flavours, carefully crafted by a skilled pastry chef in Harriston, Ontario. This artisanal bread offers the perfect combination of tart cranberries and crunchy walnuts, all enveloped in the tangy goodness of traditional sourdough

 

✅ Freshly Made: Always baked to order with premium, wholesome ingredients.

✅ Locally Sourced: Supporting our community and small businesses.

 

Cranberry and walnut sourdough bread is a flavorful artisan loaf, perfect for pairing with sweet or savory toppings. Here’s some key information:

 

Ingredients

 

Sourdough Starter: Natural yeast and bacteria for fermentation.

  • Flour: we use a mix of 50% Organic bread flour and 50% Organic whole wheat flour.
  • Dried Cranberries: Adds a touch of natural sweetness.
  • Walnuts: Provides a rich, nutty flavor and crunch.
  • Salt: Enhances flavor.
  • Water: For hydration and gluten development.



 

Nutrition

  • High in fiber and antioxidants from the cranberries.
  • Good fats, protein, and omega-3s from walnuts.

• Lower glycemic index due to sourdough fermentation.

 

Uses

  • Great on its own as a snack.
  • Pairs well with cream cheese, brie, or goat cheese.
  • Toasted, it complements butter, honey, or jams.
  • Savory use: Makes excellent turkey or chicken sandwiches.



 

Medium-Term Storage (Up to 1 Week)

 

  1. Paper Bag + Plastic Wrap:
  • Place the bread in a paper bag and then in a loosely sealed plastic bag to balance airflow and moisture retention.
  1. Reheat When Needed:
  • Refresh the loaf by warming it in a 350°F (175°C) oven for 5–10 minutes to restore crustiness.



 

Customer Tips & Personalization 

 

  • Dietary Note: Vegan-friendly and made without added preservatives.
  • Customization: Offer variations with extra nuts, seeds, or alternative dried fruits (like apricots or raisins) on special orders.
  • Warm It Up: Recommend lightly toasting it or warming in the oven for an authentic bakery-fresh experience.



Flavour Profile

 

  • Tartness from cranberries balanced by the nuttiness of walnuts.
  • Mild sour tang from the sourdough fermentation.



Avoid These Mistakes

  • Don’t Refrigerate: The fridge speeds up staling and makes the bread dry and chewy.
  • Don’t Store in Plastic Alone: Plastic traps moisture, making the crust soft and encouraging mold growth.



 

Micronutrients

  • Calcium: ~20mg
  • Iron: ~1.5mg (higher from whole wheat flour)
  • Magnesium: 30–40mg (from whole wheat and walnuts)
  • Potassium: 80–120mg
  • Vitamin E: Small amounts from walnuts.



 

Nutrition Facts (Per Slice, 60g)



  • Calories: 170–190 kcal
  • Carbohydrates: 30–33g
  • Dietary Fiber: 3–4g
  • Sugars: 4–6g (from cranberries)
  • Protein: 5–6g
  • Fat: 4–5g
  • Saturated Fat: 0.3–0.5g
  • Unsaturated Fat: 3–4g (from walnuts)
  • Cholesterol: 0mg
  • Sodium: 220–250mg (depending on salt used)



 

Long-Term Storage (Up to 3 Months)

 

  1. Freezing:
  • Slice the loaf before freezing to make it easy to defrost only what you need.
  • Wrap slices tightly in plastic wrap or place them in a resealable freezer bag. You can also freeze the entire loaf if needed.
  1. Thawing and Refreshing:
  • Defrost at room temperature for a few hours or overnight.
  • For a freshly baked texture, warm it in the oven at 350°F (175°C) for 10–15 minutes.