Whole wheat flour, walnuts, and oatmeal give this hearty loaf a great texture. It makes wonderful toast for breakfast.
Serves: 8Hands-on: 30 minutesTotal: 2 hours 45 minutesDifficulty: Easy
- 1 package active dry yeast (2¼ tsp.)
- ¼ cup warm water
- ½ cup whole milk
- ¼ cup orange juice
- 4 Tbsp. butter, divided
- 2 Tbsp. granulated sugar
- 2 Tbsp. brown sugar
- ½ tsp. salt
- ½ cup quick-cooking oatmeal
- 1 large egg
- ½ cup whole wheat flour
- 2½ cups all-purpose flour
- ½ cup dried cranberries
- ½ cup chopped walnuts
- In large bowl, combine yeast and warm water and let stand for about 5 to 10 minutes. With 1 tablespoon of butter, grease another large bowl.
- In a medium saucepan, combine milk, orange juice, 3 tablespoons butter, granulated sugar, brown sugar, salt, and oatmeal and heat until butter melts. Let stand, about 5 minutes, or until lukewarm. Beat in egg, then stir into yeast mixture. Add whole wheat flour and ½ cup all-purpose flour and beat for 2 minutes. Gradually add enough remaining all-purpose flour to make a firm dough.
- On floured surface, knead dough until smooth and elastic, about 5 minutes. Work in cranberries and walnuts. Then place in the greased bowl, turning to grease top. Cover and let rise for 1 hour.
- Spray a 9" × 5" loaf pan with nonstick cooking spray. Punch down dough and roll or pat to 7" × 12" rectangle. Roll up, starting with 7" side, and place in prepared pan. Cover and let rise until doubled, about 35 minutes.
- Preheat oven to 375°F. Bake bread for 30 minutes or until deep golden brown and loaf sounds hollow when tapped with fingers. Turn out onto wire rack to cool.