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Easy Sprouted Cranberry Pecan Bread

Warm your winter with the wholesome sweetness of Sprouted Cranberry Pecan Bread—easy, cozy, and beginner-friendly!
  • 2 1/2 hours
  • 1 loaf
  • Enjoy on a crisp winter day!

This Sprouted Cranberry Pecan Bread is the ultimate winter comfort baked into a loaf. Sweet bursts of dried cranberries, nutty pecans, and the wholesome goodness of sprouted wheat flour come together in a bread that’s perfect for the holiday season. With its soft, slightly chewy interior, crusty exterior  and a subtle hint of cinnamon, this bread feels like a warm hug on a frosty day.

The best part? It’s an easy, beginner-friendly recipe—no fancy equipment or techniques required. If you have a mixing bowl, a spoon, and an oven, you’re ready to bake! There’s no kneading involved, and the dough comes together in minutes before it’s left to rise and fill your kitchen with the cozy aroma of winter spices.

ingredient tips & substitutes

  • Warm Water: can be straight from the tap, no heating necessary. Simply let the water run until it is warm to the touch.
  • Instant Yeast: you can substitute active dry yeast but it must be dissolved in the liquid first. The rising time may also need to be increased.
  • Honey: you can use another liquid or granulated sugar of choice.
  • Cranberries and pecans: can be swapped out for endless combinations of nuts, dried fruit, olives herbs etc. The toasting of the pecans is optional but highly recommended! For just a few extra minutes, you’ll notice a huge difference in flavour!
  • Cinnamon: Optional, leave it out if changing the flavour combination. 

tips for making sprouted cranberry pecan bread

  • Yes you read it right, there is no need to knead this bread! This very simple no-knead recipe requires no fancy equipment, you can just mix it and let the magic happen.
  • Rising time can vary depending on room temperature, the yeast you use, etc. To tell when your dough is ready, do a poke test rather than relying solely on the times provided. Give the dough a gentle poke. If it springs back quickly, give it a bit more rising time. If it springs back slowly and leaves a slight indent, it’s ready to go. 
  • This recipe is also designed without scoring, it gives the loaf a lovely rustic look. If you would prefer to score your bread, place the loaf seam side up into the banneton. Then score as desired after turning out onto parchment paper (step 10).
  • Pro tip: if your loaves get too dark on the bottom when baking in a dutch oven, place an empty baking tray on the rack below it. This will deflect the direct heat from the bottom of the dutch oven.

how to properly measure flour

A kitchen scale is recommended because it is the most accurate way to measure flour. However, if you are using cup measures the best method is spoon and level. Fluff up the flour with a spoon then spoon it into a measuring cup (don’t pack it down) until it’s over filled. Sweep the excess flour off the top with a straight edge. This should get you pretty close to the gram weight, but pay attention to the textures described in the recipe and adjust if necessary.
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Easy Sprouted Cranberry Pecan Bread

Warm your winter with the wholesome sweetness of Sprouted Cranberry Pecan Bread—easy, cozy, and beginner-friendly!
Prep Time: 15 minutes
Cook Time: 30 minutes
Rising Time: 1 hour 30 minutes
Servings: 1 loaf

What You'll Need:

  • 400g (3 ⅓ cups) Sifted Wheat Flour
  • 8g (2¼ tsp) instant yeast (1 packet)
  • 20g (1 tbsp) honey
  • 5g (2 tsp) cinnamon
  • 60g (½ cup) chopped pecans
  • 60g (½ cup) dried cranberries
  • 8g (about 1¼ tsp) sea salt
  • 325g (1 ⅓ cups) warm water

How To Make It:

  • Toast the pecans by adding to a dry pan at medium heat. Stir frequently until fragrant, about 5 minutes. Don't walk away as they can burn quickly. Set aside to cool while preparing other ingredients.
  • To a large bowl, add: sprouted sifted wheat flour, salt, yeast and cinnamon. Stir to combine.
  • Add honey and water and stir with a sturdy spatula or wooden spoon. Once the flour is mostly incorporated, add cranberries and pecans. Continue stirring or mixing with your hands until all ingredients are fully incorporated and the mixture forms a shaggy ball.
  • Cover and allow the dough to rise for 45mins - 1 hour, until doubled in size.
  • Prepare a banneton or mixing bowl lined with a lint-free dish towel by dusting generously with flour.
  • Without punching it down (we want to keep all those bubbles!), turn the dough out onto a floured counter. Use a spatula or your hand to gently release if it sticks to the bowl.
  • Pull an edge of the dough towards the center, then rotate the dough and repeat all the way around until you have a ball. Flip the dough over and drag on the counter to round and smooth the ball.
  • Place loaf in the banneton/bowl with the seam (bottom) facing down. Cover and allow to rise for another 30-45 minutes, until it passes a poke test*.
  • In the meantime, preheat oven to 450°F. If baking with a dutch oven, put in the oven to preheat as well. If baking on a tray, add an empty oven safe dish while the oven is preheating (this will be filled with water later).
  • Carefully flip over the dough onto parchment paper (it should look cracked on top) and transfer to dutch oven or a tray.
    Dutch oven: bake for 20 minutes with the lid. Remove the lid and continue to bake another 10-15 minutes, or until your preferred crust colour.
    On a tray: Place tray in the oven, pour about 1 cup boiling water in the preheated dish. Remove the water dish after 20 minutes and continue to bake 10-20 minutes, or until your preferred crust colour. Tent with tinfoil if the crust is getting too dark.
    If using a thermometer, the internal temperature should be at least 97°C/208°F. Allow to cool completely before slicing. You can dust off any excess flour after baking if desired.

Notes

*Poke test: Give the dough a gentle poke. If it springs back quickly, give it a bit more rising time. If it springs back slowly and leaves a slight indent, it’s ready to go. 
Have you made this recipe? Tag @secondspringfoods on Instagram!
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2 thoughts on “Easy Sprouted Cranberry Pecan Bread”

  1. Colleen Dearborn

    Can sprouted spelt flour be used in place of the sifted wheat flour?

    Reply
    1. secondspring

      Spelt has a different gluten structure to wheat that results in flatter, denser breads. It can be made with spelt but the texture will be quite different.

      Reply
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