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Cranberry Walnut Bread

Chef Alix Loiselle
La Belle Baguette

The chewy texture of cranberries contrasts with the crunch of walnuts and slight hint of nutmeg, pulling together flavours of a traditional French Canadian Christmas. Consider pairing this robust loaf with a wheel  of warm brie. Très bien!

4 tsp instant dry yeast
2 cups warm water
2 tsp sugar
1 1/2 tsp salt
2 Tbsp butter
7 cups all purpose flour
1 cup walnut flour (powder)
3/4 cup walnuts (coarsely chopped)
1/2 cup dried cranberries
1 orange, zest and juice
1-2 pinches nutmeg powder


  1. Mix yeast with warm water, let rise.
  2. In the bowl of a stand mixer, combine all other ingredients.
  3. Add proofed yeast mixture with water to dry ingredients. Mix with dough hook on medium low speed for 5 minutes until dough forms into an elastic ball.
  4. Transfer ball to floured counter. Cover and let rest 1 hour.
  5. Divide dough in 2 balls. Flatten each dough ball, roll tightly into a cone shape, and place each loaf on pan with parchment. Lightly flour top of loaves, Cover and let rise until doubled again.
  6. Preheat oven to 425°F.
  7. Make straight line incision on top of loaves, bake in oven for 20-25 minutes, until crust has a dark golden colour.

Yields 2 loaves



La Belle Baguette owner Alix Loiselle melds his Franco-Manitobain roots and classical training to create everything from delicate pâte à choux swans to rustic treats like pets des soeurs. Loiselle's…

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