This naturally leavened and slowly fermented sourdough carries a dramatic colored landscape as the iron in the flour reacts with the gallic acid in the skins of the walnuts. But the real star? It’s the unexpected blend of cranberries and walnuts giving you slices of tart and sweet mixed in with earthy notes. Perfect for your morning spread over the holidays, and beyond.
Best reheated for that crispy crust and consumed immediately.
Keeps well frozen for 1 month wrapped in foil, thaw 1-2 hours before toasting as desired.
