Side Pannel
Cranberry Wheat Bread
Cranberry Wheat Bread
- Recipe Submitted by maryjosh on 12/07/2016
Ingredients List
- 2 1/2 cups unbleached high-gluten or bread flour
- 1 1/2 cups whole-wheat flour
- 3 tablespoons of honey
- 1 1/2 teaspoons salt
- 3 tablespoons powdered milk
- 1 1/2 teaspoons instant yeast
- 3 tablespoons unsalted butter, at room temperature
- 1 1/4 cups warm water (110 degrees)
- heaping 1/2 cup dried cranberries
Directions
Preheat the oven to 350 degrees F with the oven rack on the middle shelf.
Stir together the high-gluten flour, whole-wheat flour, salt, powdered milk, and yeast in the bowl of an electric mixer fitted with a paddle attachment. (or a large mixing bowl). With the mixer on low speed, add the butter, honey, and water. continue mixing on low speed (or a wooden spoon if using mixing bowl), until the dough form a ball. Add the cranberries and mix a few more seconds. The dough should feel soft and supple.
Transfer the dough to a clean surface, and begin kneading. Add more flour if needed to make a firm, supple dough that is slightly tacky but not sticky (I did not add more flour). Kneading should take about 10 minutes. FYI….Some cranberries will try to escape. Just pick them up and put them back in the dough. The dough should pass the windowpane test.
Lightly oil a large bowl with vegetable oil and transfer the dough to the bowl. Turn it a couple of times to coat the dough. Cover the bowl with plastic wrap.
Place the bowl and in a warm place and allow the dough to rise for 1 1/2 to 2 hours, or until the dough doubles in size.
Remove the dough from the bowl and press it by hand into a rectangle about 3/4 inch thick, 6 inches wide, and about 10 inches long. Form it into a loaf by working from the short side of the dough, rolling up the length of the dough one section at a time, pinching the crease with each rotation. The dough will spread wider as you roll. Pinch the seams closed with your thumbs. Place the loaf in a lightly oiled 9 in by 5 in loaf pan; the ends of the loaf should touch the ends of the pan. This will ensure an even rise. Loosely cover with plastic wrap.
Allow to rise one more time at room temperature for 60 minutes, or until the dough crests above the lip of the pan.
Place the bread pan on a sheet pan and bake for 30 minutes. Rotate the pan 180 degrees for even baking and continue baking for 15 to 30 minutes, depending on the oven. The finished loaf should register 190 degrees F in the center, be golden brown on the top and the sides, and sound hollow when thumped on the bottom.
When the bread is finished baking, remove it immediately from the loaf pan and cool it on a rack for at least 1 hour before slicing or serving.
Stir together the high-gluten flour, whole-wheat flour, salt, powdered milk, and yeast in the bowl of an electric mixer fitted with a paddle attachment. (or a large mixing bowl). With the mixer on low speed, add the butter, honey, and water. continue mixing on low speed (or a wooden spoon if using mixing bowl), until the dough form a ball. Add the cranberries and mix a few more seconds. The dough should feel soft and supple.
Transfer the dough to a clean surface, and begin kneading. Add more flour if needed to make a firm, supple dough that is slightly tacky but not sticky (I did not add more flour). Kneading should take about 10 minutes. FYI….Some cranberries will try to escape. Just pick them up and put them back in the dough. The dough should pass the windowpane test.
Lightly oil a large bowl with vegetable oil and transfer the dough to the bowl. Turn it a couple of times to coat the dough. Cover the bowl with plastic wrap.
Place the bowl and in a warm place and allow the dough to rise for 1 1/2 to 2 hours, or until the dough doubles in size.
Remove the dough from the bowl and press it by hand into a rectangle about 3/4 inch thick, 6 inches wide, and about 10 inches long. Form it into a loaf by working from the short side of the dough, rolling up the length of the dough one section at a time, pinching the crease with each rotation. The dough will spread wider as you roll. Pinch the seams closed with your thumbs. Place the loaf in a lightly oiled 9 in by 5 in loaf pan; the ends of the loaf should touch the ends of the pan. This will ensure an even rise. Loosely cover with plastic wrap.
Allow to rise one more time at room temperature for 60 minutes, or until the dough crests above the lip of the pan.
Place the bread pan on a sheet pan and bake for 30 minutes. Rotate the pan 180 degrees for even baking and continue baking for 15 to 30 minutes, depending on the oven. The finished loaf should register 190 degrees F in the center, be golden brown on the top and the sides, and sound hollow when thumped on the bottom.
When the bread is finished baking, remove it immediately from the loaf pan and cool it on a rack for at least 1 hour before slicing or serving.
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