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Two Grain Cranberry and Walnut Bread



  • Ingredients:
  • ¼ cup coconut oil or vegetable oil
  • 1 teaspoon vanilla extract
  • ½ cup pure cane syrup, maple syrup, or molasses
  • 1 ½ cups sweetened dried cranberries
  • ½ cup old-fashioned oats, uncooked
  • 1 ¾ cups boiling water
  • 2 (1/4 ounce) packages Fleischmann’s® Active Dry Yeast
  • ¼ cup lukewarm water (100° to 110°F)
  • 1 teaspoon granulated sugar
  • 3 cups King Arthur 100% Whole Wheat Flour
  • 2 – 2 ¼ cups King Arthur Unbleached All-Purpose Flour, divided
  • 3 tablespoons vital wheat gluten
  • 2 teaspoons salt
  • 1 ¼ cups English walnuts, coarsely chopped
  • 1 large egg white, beaten
  • 1 tablespoon old-fashioned oats, divided
  • 1 teaspoon natural cane turbinado sugar, divided



  • Instructions
  • In large mixer bowl, with paddle attachment, combine coconut oil, vanilla extract, syrup, cranberries, oats and boiling water. Let cool to lukewarm.
  • In medium bowl, dissolve yeast in lukewarm water with sugar; let stand 10 minutes.
  • When bowl mixture has cooled, stir in yeast. Gradually beat in whole wheat flour, 2 cups all-purpose flour, gluten, salt and walnuts on low speed until combined. Beat 3 minutes on medium speed. If dough is too wet, use additional ¼ cup all-purpose flour to make a soft dough. Knead with dough hook 8 to 10 minutes or by hand until smooth and elastic.
  • Place in large greased bowl, turning once to coat dough. Cover; let rise in warm place until double, 1 to 1 ½ hours.
  • Punch down dough; divide into half. Cover; let rest 15 minutes. Roll each half in 13 x 9-inch rectangle; roll up tightly like jellyroll (start at narrow side), sealing at each turn with fingertips. Press down on ends of loaf; fold strips under loaf. Place seam-side down in 2 greased 8 ½ x 4 ½-inch metal bread pans. Cover; let rise until nearly double, about 60 minutes.
  • Beat egg white; brush on loaves. Sprinkle half the oats and sugar on top of each loaf.
  • Bake loaves in preheated 350°F oven 35 to 40 minutes, tenting loaves with foil after 20 minutes. The bread is done when golden brown and its internal temperature registers 196°F or above on an instant-read thermometer. Remove pans from the oven, and after 5 minutes, use a table knife to loosen the edges, and then turn loaves out onto wire rack.


  • Rita Lutz, Horeshoe Bay, TX National Festival of Breads Finalist 2013
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