(update: the flavor improves the next day. Try it! I froze slices and then let them thaw a few days later at room temperature. )
This is Lori Fiechter on the penultimate day of 2019 with another bread-baking adventure. I am making bread with an overnight “sponge” or “biga” this time so I had to start the night before. A sponge adds flavor and texture to breads—I’ve used it quite often for crusty European breads and Italian ciabatta, but never for a dense whole wheat fruit and nut bread. I used the recipe for Cranberry Walnut bread from the King Arthur Flour website. The only thing I changed was that I used 1 teaspoon of grated orange rind instead of the orange oil. Next time, I would bake it an extra 5 minutes for a total of about 50 minutes.
This hearty, healthy bread is great with cheddar cheese or a soft cream cheese spread–or just toasted for breakfast. I’ve eaten three pieces already–believe me, it’s addictive!