Jump-Started Cranberry Walnut Bread

(update: the flavor improves the next day. Try it! I froze slices and then either let them thaw at room temperature or toasted them. The loaf did not last long.)

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!