Prep 10 mins
Cook 3 hrs
This is a geat healthy bread for the bread machine. It is great toasted or for sandwiches. I make a two pound loaf every weekend and it never lasts long enough. Be sure to start with all ingredients at room temperature.
- 1⁄4 cup water
- 1 cup buttermilk
- 1 egg
- 1 1⁄2 tablespoons canola oil
- 3 tablespoons honey
- 1 teaspoon salt
- 1 1⁄4 cups rolled oats
- 1 cup whole wheat flour
- 1 cup bread flour
- 1 tablespoon vital wheat gluten
- 1⁄4 teaspoon baking soda
- 1⁄2 teaspoon ground cinnamon
- 2 teaspoons bread machine yeast
- 3⁄4 cup dried sweetened cranberries
- 1⁄2 cup chopped walnuts
- Put all ingredients except cranberries and walnuts in the bread machine pan.
- Bake at light crust, basic setting.
- Check the dough in the early stages of mixing. It should form a smooth but slightly sticky ball.
- Add additional flour, one tablespoon at a time, until the dough ball looks right. I usually have to add 2-3 tablespoons more flour, but it varies with the amount of humidity in the air.
- Add cranberries and walnuts at the add fruit signal, or about five minutes before the end of the kneading cycle.
This bread is really moist and flavorful. I added an extra tablespoon of gluten since I substituted soft white whole wheat flour for the bread flour. It rose up beautifully and will make a wonderful addition to my holiday table:)
This turned out quite good; however, I am not sure I could replicate it because I have no idea how much extra flour I added. I tossed in more than four Tbsp over specified amount (lost count because I was trying to get it in there before it finished mixing). It never did make a ball like I thought it should, but it did set up and bake correctly. I especially liked the flavor of it when toasted.
This bread is a favorite for my family. I usually substitute pecans for the walnuts. The dough never forms into the same kind of ball as other bread recipes. I usually add about 3 TBS of flour during the first mix cycle. I increase the dried cranberries to 1 cup and pecans to 1 cup. I slice the bread and freeze 2 or three slices in zip lock sandwich bags. The bread is as fresh as the day I baked it when thawed.