Cranberry Walnut Whole Grain Bread

Cranberry Walnut Whole Grain Bread

Nutty whole wheat loaf studded with tart dried cranberries and toasted walnuts.

Total 3 hr Makes 14 slices Calories 198/serving

Dietary

Vegetarian, Pescatarian, Halal, Kosher

Allergens

Dairy, Tree nuts, Wheat

This hearty yeast bread combines whole wheat flour with honey, toasted walnuts, and dried cranberries for a loaf that's equally good sliced for toast or served alongside soup. A long knead develops the gluten needed to keep whole grain bread from turning dense, while a double rise ensures a tender, open crumb.

Ingredients

  • 1 1/4 cups warm water (110°F)
  • 2 1/4 teaspoons active dry yeast
  • 1/3 cup honey
  • 3 tablespoons unsalted butter, melted
  • 3 cups whole wheat flour
  • 1 cup all-purpose flour, plus more for kneading
  • 1 1/2 teaspoons salt
  • 3/4 cup dried cranberries
  • 3/4 cup walnuts, toasted and chopped
  • 1 tablespoon milk, for brushing

Method

  1. In a large bowl or stand mixer bowl, combine the warm water and active dry yeast. Let stand until foamy, about 5 minutes.

  2. Whisk the honey and melted butter into the yeast mixture.

  3. Add the whole wheat flour, all-purpose flour, and salt. Mix with a dough hook or wooden spoon until a rough dough forms.

  4. Knead the dough on a lightly floured surface, or with the mixer on low speed, until smooth and elastic, about 8 minutes, adding flour a tablespoon at a time if the dough is too sticky.

  5. Flatten the dough and sprinkle with the dried cranberries and toasted walnuts. Knead gently by hand for 1 to 2 minutes to distribute evenly.

  6. Shape the dough into a ball and place in a greased bowl. Cover with plastic wrap or a damp towel and let rise in a warm spot until doubled in size.

  7. Punch down the dough and shape into a loaf. Place in a greased 9x5-inch loaf pan, seam side down.

  8. Cover loosely and let rise again in a warm spot until the dough crests about 1 inch above the rim of the pan.

  9. Preheat the oven to 350°F. Brush the top of the loaf with milk.

  10. Bake until the top is golden brown and the loaf sounds hollow when tapped, 35 to 40 minutes, tenting with foil after 20 minutes if the top browns too quickly.

  11. Turn the loaf out onto a wire rack and cool completely before slicing, at least 1 hour.

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    Cranberry Walnut Whole Grain Bread

    This hearty yeast bread combines whole wheat flour with honey, toasted walnuts, and dried cranberries for a loaf that's equally good sliced for toast or served alongside soup. A long knead develops the gluten needed to keep whole grain bread from turning dense, while a double rise ensures a tender, open crumb.

    3 hr 14 slices 198 cal

    Ingredients

    • 1 1/4 cups warm water (110°F)
    • 2 1/4 teaspoons active dry yeast
    • 1/3 cup honey
    • 3 tablespoons unsalted butter, melted
    • 3 cups whole wheat flour
    • 1 cup all-purpose flour, plus more for kneading
    • 1 1/2 teaspoons salt
    • 3/4 cup dried cranberries
    • 3/4 cup walnuts, toasted and chopped
    • 1 tablespoon milk, for brushing

    Method

    1. 1

      In a large bowl or stand mixer bowl, combine the warm water and active dry yeast. Let stand until foamy, about 5 minutes.

    2. 2

      Whisk the honey and melted butter into the yeast mixture.

    3. 3

      Add the whole wheat flour, all-purpose flour, and salt. Mix with a dough hook or wooden spoon until a rough dough forms.

    4. 4

      Knead the dough on a lightly floured surface, or with the mixer on low speed, until smooth and elastic, about 8 minutes, adding flour a tablespoon at a time if the dough is too sticky.

    5. 5

      Flatten the dough and sprinkle with the dried cranberries and toasted walnuts. Knead gently by hand for 1 to 2 minutes to distribute evenly.

    6. 6

      Shape the dough into a ball and place in a greased bowl. Cover with plastic wrap or a damp towel and let rise in a warm spot until doubled in size.

    7. 7

      Punch down the dough and shape into a loaf. Place in a greased 9x5-inch loaf pan, seam side down.

    8. 8

      Cover loosely and let rise again in a warm spot until the dough crests about 1 inch above the rim of the pan.

    9. 9

      Preheat the oven to 350°F. Brush the top of the loaf with milk.

    10. 10

      Bake until the top is golden brown and the loaf sounds hollow when tapped, 35 to 40 minutes, tenting with foil after 20 minutes if the top browns too quickly.

    11. 11

      Turn the loaf out onto a wire rack and cool completely before slicing, at least 1 hour.