Go Back

Cranberry No-knead Sourdough Bread THM E, DF, SF

Course Appetizer
Cuisine American
Servings 12
Author Glenda Groff


  • 1 1/2 cups water
  • 1 1/4 cups sourdough starter
  • 1 tablespoon honey
  • 2 3/4 - 3 cups white whole wheat flour
  • 3 tablespoons vital wheat gluten
  • 1 1/4 cups fresh cranberries divided
  • 1 teaspoon salt
  • 1-2 tablespoons Gentle Sweet


  1. In a large mixing bowl: stir water, starter, honey, 2 1/2 cup white whole wheat flour, and gluten together until combined. You will have a rough, sticky dough. Allow dough to set 20 minutes. Coarsely chop 3/4 cup cranberries. Toss with 1/4 cup flour. Add chopped cranberries and salt to the dough. Stir well. Add remaining flour if dough is too sticky. Cover and allow it to rise for 1 hour. Remove lid and gently pick up one side of the dough, fold it in half. Repeat with all four sides of dough. Cover and allow to rise for another hour. Repeat 2 more times for a total of 4 folding times. Refrigerating ferment: Allow the dough to ferment for a total of 4 hours at room temperature from the time you mix it until you put the dough in the fridge. Cover and place in the refrigerator for 12 hours or longer. Remove dough from the refrigerator. Shape following the directions below. Room temperature ferment: Allow the dough to ferment at room temperature for a total of 7 hours from the time you mix it until you shape it to be baked. Shaping. Preheat oven to 425 degrees. I place my clay baker in the oven. The lid and the base on the oven rack to preheat. Press the dough out in a large rectangle. Chop the remaining cranberries. Spread over dough. Sprinkle with Gentle Sweet. Fold dough in 3rds, pinching the edges together to seal the edges. Turn dough and fold in 3rds, pinching to seal edges. Lay the loaf on parchment paper. Slash the loaf with a sharp knife. When the oven is preheated, place loaf and parchment paper in a clay baker. Cover baker with lid. Set the timer for 35 minutes. Reduce oven temperature to 400 degrees. Remove the lid and bake for an additional 12-15 minutes. Remove clay baker from oven. Remove loaf to a wire rack to cool. 12-14 slices.

    To be plan approved for THM sourdough items made with sourdough starter needs a 7 hours room temp ferment OR 24 hour fridge ferment. You can combine room and fridge temp, also. 1 hour room temp equals 3.5 hours in the fridge.THE 7 HOUR FERMENTING TIME IS COUNTED FROM THE TIME YOU MIX THE DOUGH UNTIL YOU BAKE IT.