Walnut Cranberry Grain Loaf
Related recipes: Berries,
Breads, Dairy-Free, Delicious Living Magazine, Desserts,
Eggs, Fall, Fruit,
Grains, Holiday and Festive, Nuts and Seeds, Potlucks,
Soy-Free, Vegetarian
Preparation facts
Servings: 16
Yield: 2 loaves
Ingredients
1 package fresh yeast
1/2 cup (120mL) water, lukewarm
1/3 cup (80mL) apple cider, lukewarm
1 egg
1/2 cup (60g) bread flour
1 tsp (6g) salt
1 cup (120g) whole wheat flour
1/3 cup (40g) white rye flour
1- 1/2 cups (180g) California walnuts, roughly chopped
1 cup (150g) dried cranberries
1 tsp (2g) orange zest
Sponge Starter:
1 cup (120g) bread flour
1/4 cup (30g) white rye flour
1/2 package fresh yeast
2/3 cup (160mL) water, lukewarm
Directions
Sponge Starter:
In a mixing bowl, dissolve the yeast in the water. Add flours and mix
for 5 minutes on slow speed with a dough hook. Let rise for one hour.
To make the bread:
In a bowl, dissolve the package of yeast in lukewarm water. Add the
sponge, apple cider, egg, and salt. Mix the dough 6 to 8 minutes on medium speed until fully
developed.
Add the walnuts, cranberries and orange zest and mix on slow speed
until fully incorporated. Let the dough rise to double in volume, then punch it down and
divide the dough into two even pieces.
Preheat the oven to 400°F (205°C).
Form each piece of dough into a greased pound cake pan. Let the dough
rise to its maximum volume, about double in size. Place the loaves in the oven and bake until
golden brown and a good crust is formed; approximately 25 minutes. Remove from the pan and let
cool on a rack.
Recipe by Diana Torrey/Torrey Food Communications, courtesy of
California Walnuts
Nutrition facts
Serving Size 1 serving
Calories 169
Calories from Fat 48 (28%)
% Daily Value*
9%Total Fat 6g
3%Saturated
Fat 0.6g
Polyunsaturated Fat 3.7g
Monounsaturated Fat 0.8g
5%Cholesterol 15mg
6%Sodium 152mg
3%Potassium 89mg
9%Total
Carbohydrate 26g
9%Dietary
Fiber 2.1g
Sugars 5g
Sugar Alcohols 0g
9%Protein 4g