Step 1

Heat the oven to 400°F with a rack in the middle position. Line a rimmed baking sheet with kitchen parchment. In a medium microwave-safe bowl, stir together the cranberries and orange juice. Microwave, uncovered, on high for 1 minute, stirring once halfway through. Stir again, then set aside until cooled to room temperature. In a liquid measuring cup, stir together the orange zest and buttermilk.

Step 2

In a large bowl, whisk together both flours, the baking soda and salt. Add the cooled cranberries and the white chocolate; toss until the ingredients are evenly distributed. Make a well in the middle of the mixture and pour in the buttermilk. Using a silicone spatula, fold the buttermilk into the flour mixture until a rough, shaggy dough forms; it’s fine if the dough still shows some dry, floury patches.

Step 3

Lightly flour the counter and turn the dough out onto it. Using your hands and a metal bench scraper, gently and lightly fold the dough a few times just until cohesive; do not knead it. Shape the dough into a ball and, using the bench scraper to loosen it from the counter, transfer it to the prepared baking sheet. Lightly dust the top with flour. Using a serrated knife, score an X into the top of the dough, cutting about ¾ inch deep.

Step 4

Bake until the bread is deep golden brown, 35 to 40 minutes; if turned upside down and tapped on the bottom, the loaf should sound hollow. Cool for about 10 minutes on the baking sheet on a wire rack, then transfer the loaf to the rack and cool for at least 1 hour before slicing.