Friday, November 20, 2009

cranberry-nut-seed bread

I just made up this recipe. I think it's my favorite bread so far: whole wheat bread with cranberries, walnuts, pumpkin seeds, and flax seeds. It is great for winter because the walnuts give it a nutty warm, texture. Amazing.


2 1/2 cups whole wheat flour
1 1/2 cups unbleached white bread flour
1/2 cup rolled oats
1/2 Tbsp instant yeast
2 tsp salt
1 Tbsp brown sugar
1/2 cup dry milk
1 egg
2 cups water, at room temperature

Seeds, etc.

1/4 cup chopped-up dried cranberries
1/8 cup chopped walnuts
1 Tbsp flax seeds
1 Tbsp pumpkin seeds


Mix the dry ingredients except salt and seeds etc., mix the wet ingredients. Combine wet and dry ingredients and mix with a wooden spoon until you get a ball of dough that comes off the sides of the bowl.

Put the seeds (not the cranberries) in a cup with boiling water. I've heard you're supposed to leave them in water overnight, but this worked just fine.

Knead for 10 mintues, by hand or machine, and then let rest in a bowl, covered with plastic, until doubled in volume.

Add salt and seeds, etc. Knead for 5 more minutes until everything is evenly distributed.

Preheat the oven at 450 degrees F for one hour.

Form dough into loaves, by using the business letter fold, and let rest for 90 minutes.

Put dough in oven, toss some water, and bake until golden brown.

Let cool.

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