Prep 2 hrs
Cook 35 mins
This yeast-risen, homey-looking bread is grainy with a delectable jam-like swirl in the middle, featuring fresh cranberries. Source: Relish Mag
- 236.59 ml 2% low-fat milk
- 118.29 ml butter, divided
- 236.59 ml old fashioned oats
- 2 (14.17 g) package dry yeast
- 236.59 ml warm water
- 2 eggs
- 9.85 ml vanilla extract
- 44.37 ml sugar
- 14.79 ml salt
- 709.77 ml whole wheat flour
- 709.77 ml all-purpose flour, divided
- 14.79 ml cinnamon, mixed
- 44.37 ml sugar
- 395.10 ml fresh cranberries
- 118.29 ml sugar
- Combine milk and 1/4 cup butter in a small saucepan and heat until butter melts. Pour into a large bowl and stir in oats. Let stand about 10 minutes.
- Sprinkle yeast over warm water, and let stand 10 minutes or until bubbly.
- Add eggs, vanilla, sugar, salt and yeast mixture to oat mixture. Stir well.
- Stir in whole-wheat flour and 2 cups all-purpose flour, 1 cup at a time. Turn dough out onto a clean, floured surface; knead in remaining all-purpose flour, 1/4-cup at a time, until smooth and pliable. Knead about 6 minutes. Spray a large bowl with cooking spray and place dough in it. Cover and let rise 1 to 1 1/2 hours, until doubled in bulk.
- To prepare the filling, combine cranberries and sugar in a small saucepan. Cook, stirring constantly, until sugar melts and cranberries start to pop. Remove from heat and set aside.
- Coat two 9-by-5-by-3-inch loaf pans with cooking spray. When the dough has risen, punch it down; divide into two equal parts.
- Melt remaining 1/4 cup butter. Roll out one portion of dough into a 12-by-16-inch rectangle on a floured surface. Brush with 2 tablespoons melted butter. Sprinkle on 2 tablespoons cinnamon-sugar, stopping 3/4 inch from edges. Spread with half the cranberry filling, stopping 3/4 inch from edges.
- Roll dough up, starting on one of the short sides. Pinch seams together at both ends; tuck ends under slightly. Place loaf, seam side down, into prepared pan. Repeat for second loaf.
- Cover loaves and let rise until doubled in bulk, 45 to 60 minutes.
- Preheat oven to 375°F Bake 35 minutes or until bread is browned on bottom and sounds hollow when tapped. Remove from oven, let stand in pans 5 minutes, then remove from pans and cool on racks 30 minutes.
I've made this recipe twice now to use up extra cranberry sauce after Thanksgiving. The bread is a delightful treat with jelly built in. We add butter for a sinful treat. The only problem i had is with the way the bread rises. The first loaf turned out perfectly, as picutred. The second loaf rose in a way so there was a big hole when I cut it. Becareful to roll the bread tightly to avoid any air pockets. Even with the crater, it still tasted wonderfully
Found this recipe while looking for a recipe to use up some extra cranberries from my cranberry sauce at Thanksgiving. I made the dough in my bread machine. I put the milk and water in first, and let the oats soak while I measured out the rest of the ingredients. The yeast and butter went on top. Turned out great!