Lately, my dad has been pretty adamant about eating low/no-sugar foods only and while I usually bake with pretty low sugar content (which my mother often gripes about), he wants me to go a step beyond and eliminate all white sugar in his breakfast foods. Not only that, but he’s also put a temporary ban on white flour foods, unfortunately. This means that all the breads I make need to (which they usually do) contain a bit of wheat flour.
Naturally, I’m up for any challenge, especially when it’s concerning the health of my dear pops. So I decided to throw together a few ingredients for a healthier breakfast loaf that doesn’t taste too bland. The addition of sweet dried cranberries satisfy his sweet buds and the toasted walnuts are not only heart healthy, but a favorite nut of the family. The mix of whole wheat and AP flour also lends to that nutty, hearty flavor but still being sufficiently soft and tender. I’m also secretly in love with that crumb on this loaf. The biggest struggle with whole wheat foods is their propensity to be dense and dry, but I can assure you that this was not the case at all.
Also note that this loaf can be adapted to be VEGAN. That’s right, this bread is not only great for those on a low-sugar diet, but a simple swap of oil for the butter means that our dairy-adverse friends can join in on tasting this delicious, hearty bread.
Usually, he toasts it and slathers on peanut butter and when I asked him how his healthy breakfast bread was, he gave me a nod of approval and a thumbs up while simultaneously cramming another bite into his mouth. Needless to say, even my sweet-toothed mother was surprisingly satisfied by the bread and deemed it a perfect alternative to sweet pastries. Looks like this recipe is a winner and just one of the many recipes I’ll have to dream up while my dad is on his healthy binge.
Note*** This version of the recipe is solely mine. When reposting, please cite me and my website.
Copyright march 2016 ©
Walnut Cranberry Wheat Bread
A hearty loaf with a beautiful nutty and sweet aroma perfect for toast and sandwiches
>>> Yields 1 8 x 4.5 loaf
-Prep: 15 min
-Bake: 35 min
- 1 1/4 C warm water
- 2 tsp active dry yeast
- 2 1/2 tbsp white sugar/brown sugar/honey
- 2 1/2 C whole wheat flour
- 1 C AP flour
- 1 1/4 tsp salt
- 2 tbsp unsalted butter, softened (or oil)
- 3/4 C chopped walnuts
- 1/2 C dried cranberries
1) Combine the warm water, yeast, and sugar together in a bowl and let stand until foamy for about 5 minutes.
2) Mix together flour, salt, walnuts, and cranberries. Add in the butter and the yeast mixture. Stir to combine and let sit for 5 minutes.
3) Knead the dough for 8-10 minutes in a mixer until a smooth ball forms. The ball should not be wet and should spring back at a touch. Add up to 1/4 C flour if necessary.
4) Either let the dough rise in a warm place until doubled for 2-3 hours OR let rise overnight in the fridge. Let the dough come to room temperature before working.
5) Shape the loaf either into a boule or a loaf for your pan by rolling the dough out and rolling it into a jelly roll shape.
6) Let the dough proof in a warm place for an additional 15-20 minutes.
7) Preheat the oven to 350 F.
8) Bake the loaf for 35-40 minutes until the tops are golden brown and baked in the middle.
9) Remove from the oven and let cool completely before slicing or freezing.