Whole Wheat Cranberry Nut Bread Food

WHOLE WHEAT CRANBERRY BREAD

Steps:

• In a small cup, add yeast, milk, butter and sugar, and whisk to combine. Let it sit for 5 minutes to activate the yeast.
• In a large mixing bowl, whisk to combine all purpose flour, whole wheat flour, 1/3 cup oats, cranberries, flaxseeds, sesame seeds and salt.
• Pour in the yeast mixture, and stir with a silicone spatula to combine until it forms a shaggy dough, scraping down the sides of the bowl (there should be no dry flour particles visible).
• Transfer the dough onto a clean surface and knead for 5 minutes until it turns into a smooth dough ball. Because of the medium hydration (60% flour to liquid ratio) and high fat content (butter and milk), the dough is much softer and is easy to knead into a smooth ball.
• Drizzle and spread a little bit of oil over the dough with your hands to help prevent it from drying out. Cover the bowl with plastic cling wrap and let it sit at room temperature for up to 2 hours or until doubled in size.
• Transfer the dough onto a lightly oiled surface. Flatten the dough into 9x5-inch rectangle and roll it into a log. Pinch the edges together to seal.
• Transfer the rolled dough into a 9x5 loaf pan and press it down with your palm to spread cover the entire pan. This also helps distribute air bubbles evenly in dough when it rises. Set it aside to rise until the loaf almost rises to the rim of the pan, about 1-1.5 hours.
• Preheat the oven to 400F.
• Gently brush egg wash over the top crust (be gentle with brushing since the loaf is filled with air bubbles). Sprinkle the top with the remaining oats and poppy seeds.
• Bake for 40 minutes until the top turns golden brown.
• Allow loaf to cool in the pan for 5 minutes, then remove out of the pan and cool completely on a wire cooling rack before slicing, about 1 hour.

WHOLE-GRAIN PEAR CRANBERRY WALNUT BREAD

Steps:

• Preheat the oven to 350 degrees. Butter two 9-by-5-inch loaf pans. Line with parchment paper, butter the parchment and set aside.
• Beat butter and the sugars in a stand mixer with paddle attachment and mix on medium speed until fluffy. Add eggs one at a time, beating between each addition. Add oil and vanilla and stir to combine.
• Whisk together flour, baking soda, baking powder, salt and cinnamon in a medium bowl. Mix half the dry ingredients into butter mixture and stir together. Stir in remaining dry ingredients with a spatula, along with cranberries, pear, walnuts and sesame seeds; stir until batter is evenly moistened.
• Divide batter between the prepared pans. Bake until bread springs back when lightly touched, and a toothpick inserted into center comes out dry, with some crumbs, about 50 minutes. Cool on a rack at least 15 minutes or until completely cool. Remove from pans; slice each loaf into 10 pieces and serve warm or at room temperature.

WHOLE WHEAT-CRANBERRY BREAD

Steps:

• Make 1 1/2-Pound Recipe with bread machines that use 3 cups flour, or make 1-Pound Recipe with bread machines that use 2 cups flour.
• Measure carefully, placing all ingredients except cranberries in bread machine pan in the order recommended by the manufacturer. Add cranberries at the raisin/nut signal or 5 to 10 minutes before last kneading cycle ends.
• Select Whole Wheat or Basic/White cycle. Use Medium or Light crust color.
• Do not use delay cycles. Remove baked bread from pan, and cool on wire rack.

CRANBERRY NUT BREAD I

Steps:

• Preheat oven to 350 degrees F (175 degrees C). Grease a 9x5 inch loaf pan.
• Combine the flour, sugar, salt, baking powder, and baking soda. Add the cranberries and walnuts, and stir to coat with flour. Mix together the egg, oil, orange juice, and orange zest. Pour the egg mixture into the flour mixture, and stir until just blended. Spoon the batter into the prepared pan.
• Bake for 50 minutes in the preheated oven, or until a toothpick inserted near the center comes out clean. Cool in pan for 10 minutes, then remove to a wire rack, and cool completely.

CRANBERRY NUT BREAD

Steps:

• Preheat oven to 350°. In a large bowl, combine the flour, sugar, baking powder, salt and baking soda. Cut in butter until mixture resembles coarse crumbs. In a small bowl, whisk the egg, orange juice and zest; stir into dry ingredients just until moistened. Fold in cranberries and walnuts. , Spoon batter into a greased and floured 8x4-in. loaf pan. Bake until a toothpick inserted in the center comes out clean, 65-70 minutes. Cool in pan 10 minutes before removing to a wire rack to cool completely.

BREAD MACHINE WHOLE WHEAT-CRANBERRY BREAD

Steps:

• Measure carefully, placing all bread ingredients except cranberries in bread machine pan in the order recommended by the manufacturer. Add cranberries at the Raisin/Nut signal or 5 to 10 minutes before last kneading cycle ends.
• Select Whole Wheat or Basic/White cycle. Use Medium or Light crust color. Do not use delay cycle. Remove baked bread from pan; cool on cooling rack.
• In small bowl, mix butter and cranberry-orange relish until well blended. Serve with bread. Store butter in refrigerator.

WHOLE GRAIN CRANBERRY WALNUT SOURDOUGH BREAD

Steps:

• Mixing and Bulk Fermentation
• Mix all of the ingredients except the walnuts and cranberries. Cover the dough and let it sit for 30 minutes.
• Wet about 14"x18" of clean counter or tabletop and place the dough on it. Stretch the dough into a large thin rectangle. A little tearing of the dough is okay.
• See the photo gallery for a visual explanation of the following instructions. Place about 1/3 of the cranberries and walnuts onto the middle third of the dough and then fold over a side, covering the additions. Spread another 1/3 of the additions over the layered dough, and then fold over the other side of the dough. Add the remaining cranberries and walnuts to half of the dough and then fold it in half.
• Ball up the dough and return it to the bowl. Cover and let it rest 30 minutes.
• Perform one round of coil folding, partly to redistribute the cranberries and walnuts, and partly to build more gluten.
• Cover and let the dough rise until it has grown by 50-75%. In my experience, this was about 5-6 hours after the initial mixing in high 70s kitchen temps.
• Preshaping, Bench Rest, and Shaping
• Flour your countertop and scrape the dough out into it. Fold the sides into the middle and form a ball. Flip the dough onto its seam. Cover and let it rest for about 20 minutes.
• Flour the rested dough and then flip it over. For a boule, do the same process as the pre-shape, only scoot the ball around to tighten it after flipping. For a batard, gently stretch the sides outward before folding them inward and over each other, then roll the dough up from the bottom, scooting the tube until the seam is facing down. Pinch the edges closed.
• Place the dough in a floured banneton, cover and proof 1-2 hours at room temperature or overnight in the refrigerator. My dough went immediately into the refrigerator for 10 hours and was baked from the cold.
• Baking
• Preheat your oven and baking vessel to 500F for 30 minutes.
• Flip your dough onto parchment and score it. Put the dough in the baking vessel, cover it and bake for:
• 15 minutes at 500F, covered
• 10 minutes at 425F, covered
• 5-10 minutes at 425F, uncovered
• The internal temperature should be at least 205F when the bread is done. Let cool for 1-2 hours before slicing.

CRANBERRY ORANGE WHEAT BREAD (LIKE GREAT HARVEST), BREADMAKER

Steps:

• Add ingredients to breadmaker pan in the order listed. I always mix the flour together with the salt and gluten before adding, and then make a well for the yeast in the center of the flour. My "mix-in" setting doesn't mix very well, so I just dumped the cranberries and orange zest on the top and it mixed in beautifully on the regular setting.
• Bake on the regular setting, light crust.

CRANBERRY NUT QUICK BREAD

Steps:

• Preheat oven to 350 degrees F (175 degrees C). Grease and flour a loaf pan.
• In a large bowl, combine flour, salt, baking powder, baking soda, and sugar.
• In a 1-cup (or larger) measuring cup combine juice and zest of the orange, butter and enough boiling water to reach 3/4 cup. Stir into flour mixture. Fold in egg, walnuts and cranberries. Pour batter into prepared pan.
• Bake in preheated oven for 1 hour, or until a toothpick inserted into the center of the loaf comes out clean. Cool loaf in the pan for 5 minutes before removing to a wire rack to cool completely.
• To make the icing combine confectioners' sugar, butter, orange juice and milk; add more milk if necessary so that the icing is thin and slightly runny. Drizzle over bread; allow icing to set before slicing.

WHOLE WHEAT ZUCCHINI RAISIN NUT BREAD

Steps:

• Preheat oven to 350 degrees.
• In large mixing bowl, beat eggs until frothy.
• Add sugar, oil and vanilla to eggs and beat until thick.
• Stir in zucchini.
• Sift together dry ingredients and add to zucchini mixture; mix well.
• In a small bag, mix together 1 tbsp brown sugar and 1 tbsp flour.
• Dredge the nuts and raisins thoroughly in flour and sugar mixture to keep them from settling to the bottom of the bread.
• Stir the nuts and raisins into the mixture.
• Pour into two greased and lightly floured 9 x 5 x 3 inch bread pans or 2 muffin tins (yield 24 muffins).
• Bake 1 hour or until done.
• Heat the 3 tbsp sugar in a small dish and add the sugar.
• Baste the bread or muffin tops with the mixture when they appear to have around 5 minutes left baking.
• It makes a really nice crunchy, sugary crust.