Breakfasts: Cereals, Breads, Waffles: Cranberry Grain Loaf

This bread is a combination of sweet and tart crunchy flavors bursting with walnuts and cranberries. It adds to any holiday dinner, wrap as a holiday gift, and makes a hearty breakfast or sandwich bread.

Author: Walnut Marketing Board/California Walnut Commission
Date: December 16, 2008

Serves: 16 person(s)
Yield: 2 x loaves

Preparation Time: 35 mins
Cooking Time: 25 mins
Extra Time: 2 hrs 30 mins (for dough rising and bread cooling)

Ingredients:

1/2 package fresh yeast (for Sponge Starter)
2/3 cup water, lukewarm (for Sponge Starter)
1 cup bread flour (for Sponge Starter)
1/4 cup white rye flour (for Sponge Starter)
1 package fresh yeast
1/2 cup water, lukewarm
1/3 cup apple cider, lukewarm
1 egg
1 tsp salt
1/2 cup bread flour
1 cup whole wheat flour
1/3 cup white rye flour
1 1/2 cup California walnuts, roughly chopped
1 cup dried cranberries
1 tsp orange zest

Directions:

SPONGE STARTER: In a mixing bowl, dissolve the yeast in the water. Add flours and mix for 5 minutes on slow speed with a dough hook. Let rise for one hour.

LOAF: In a bowl, dissolve the yeast in lukewarm water. Add the apple cider, egg, salt, flours and sponge starter and mix the dough 6 to 8 minutes on medium speed until fully developed.

Add the walnuts, cranberries and orange zest and mix on slow speed until fully incorporated. Let the dough rise to double in volume, then punch it down and divide the dough into 2 even pieces.

Preheat the oven to 400º F.

Form each piece of dough into a greased loaf pan. Let the dough rise to its maximum volume, about double in size. Place the loaves in the oven and bake until golden brown and a good crust is formed, approximately 25 minutes. Remove from the pans and let cool on a rack.

Makes 2 loaves (8 slices per loaf).