Best Whole Wheat Cranberry Bread Recipes

BREAD MACHINE WHOLE WHEAT-CRANBERRY BREAD

Steps:

• Measure carefully, placing all bread ingredients except cranberries in bread machine pan in the order recommended by the manufacturer. Add cranberries at the Raisin/Nut signal or 5 to 10 minutes before last kneading cycle ends.
• Select Whole Wheat or Basic/White cycle. Use Medium or Light crust color. Do not use delay cycle. Remove baked bread from pan; cool on cooling rack.
• In small bowl, mix butter and cranberry-orange relish until well blended. Serve with bread. Store butter in refrigerator.

WHOLE WHEAT BREAD, APPLE AND CRANBERRY DRESSING

Steps:

• Preheat oven to 350 degrees. Oil or butter a 2-quart baking dish. Place cubed bread in a large bowl.
• Heat 2 tablespoons of olive oil over medium heat in a large, heavy skillet. Add onion and celery and cook, stirring, until onion is tender, 5 to 8 minutes. Season with salt and pepper and scrape into bowl with the bread. Add remaining olive oil to bowl and all of the other ingredients except egg and stock. Season generously with salt and pepper and toss well.
• Beat egg in a small bowl and whisk in 1/2 cup of stock. Scrape into bread mixture and mix together well. Turn into prepared baking dish. Douse mixture with remaining stock (hold back about 1/4 cup if you are going to reheat). Dot top with butter.
• Cover baking dish with foil and bake for 45 minutes. Uncover and bake another 15 minutes, until top is nicely browned. Serve hot.

WHOLE WHEAT-CRANBERRY BREAD

Steps:

• Make 1 1/2-Pound Recipe with bread machines that use 3 cups flour, or make 1-Pound Recipe with bread machines that use 2 cups flour.
• Measure carefully, placing all ingredients except cranberries in bread machine pan in the order recommended by the manufacturer. Add cranberries at the raisin/nut signal or 5 to 10 minutes before last kneading cycle ends.
• Select Whole Wheat or Basic/White cycle. Use Medium or Light crust color.
• Do not use delay cycles. Remove baked bread from pan, and cool on wire rack.

FIVE-GRAIN BUTTERMILK-CRANBERRY BREAD (WHITE WHOLE WHEAT FLOUR)

Steps:

• Heat oven to 375°F. Grease cookie sheet with shortening or cooking spray. Reserve 1 tablespoon of the cereal.
• In large bowl, mix remaining cereal, the flour, brown sugar, baking soda, cream of tartar and salt. Cut in butter, using pastry blender (or pulling 2 table knives through ingredients in opposite directions), until mixture looks like coarse crumbs. Stir in dried cranberries.
• In small bowl, beat egg and buttermilk with whisk until well blended. Reserve 1 tablespoon buttermilk mixture. Stir remaining buttermilk mixture into dry ingredients, stirring just until mixture is moistened; dough will be soft. On floured surface, knead dough 5 or 6 times.
• On large cookie sheet, shape dough into 7-inch round. Cut large X shape, 1/4 inch deep, into top of dough, using sharp knife. Brush top of dough with reserved buttermilk mixture; sprinkle with reserved cereal.
• Bake 35 to 40 minutes or until top is golden brown. Cool 30 minutes. Using serrated knife, cut into slices or wedges to serve.

WHOLE WHEAT CRANBERRY ORANGE QUICK BREAD

Steps:

• Preheat the oven to 350 degrees and butter a 9 X 5 X 3 inch loaf pan.
• Coarsely chop the cranberries in the bowl of a food processor, about four pulses. Transfer berries to a small bowl and stir in the honey. Let honey-berry mixture steep at least 1 hour, or until the mixture exudes a liquid.
• Meanwhile, peel the zest from both oranges and mince it finely, then set aside. Peel the white pith from both oranges and discard. Add the oranges to the food processor and process for three or four pulses, then transfer to the cranberry-honey mixture.
• Add the egg to the food processor and process until it is well beaten, then add the cooled butter and process until combined.
• Scrape the egg mixture into the cranberry mixture.
• In a large mixing bowl, combine the dry ingredients (flour through walnuts, plus the prepared orange zest). Add the wet (cranberry) mixture to the dry ingredients and combine. Spoon and scrape the batter into the prepared pan and bake for 50 to 60 minutes, or until a cake tester inserted into the center comes out clean.
• Cool, in the pan, on a wire rack for 15 minutes, then turn out onto the rack and let the loaf cool completely. Wrap in aluminum foil and eat the following day for best flavor.

CRANBERRY NUT WHOLE WHEAT YEAST BREAD

Steps:

• Place white whole wheat flour, water, agave syrup, oil, flax seeds, vital wheat gluten, yeast, and salt in a bread machine in the order recommended by the manufacturer. Run "dough" cycle. Add cranberries, hazelnuts, almonds, and pistachios during the second kneading cycle.
• Grease an 8x4-inch loaf pan. Remove dough from the machine. Punch down gently and form into a loaf. Place in the pan. Cover and let rise until almost doubled, about 45 minutes.
• Preheat oven to 350 degrees F (175 degrees C).
• Bake in the preheated oven until top of the loaf is golden brown, about 40 minutes.

BROWN SUGAR CRANBERRY WHOLE WHEAT PEASANT BREAD RECIPE - (4.8/5)

Steps:

• In a large mixing bowl, combine yeast, salt and ½ cup warm water. Blend together well and let stand about 5-7 minutes. Add in lukewarm water and 2 tbl brown sugar and blend. Begin adding about 5-6 cups of flour (one cup at a time) to water mixture gradually making a thick gooey batter. Turn and blend well with a wooden spoon. The dough will be very thick but pliable somewhat like a 'lava' texture. Cover with a cloth and let rise until about double in size (usually a few hours). After the dough has raised, dump it on to a well-floured surface. Begin working in the flour to the dough and kneading. Add more flour as you turn and knead the dough. The dough will begin to feel more like play-dough and start taking shape. With a knife divide the dough into 2-3 pieces. Pat out and sprinkle the remaining brown sugar on each of the pieces. Put equal amounts of cranberries all over the dough then press in with your hands. Roll in to a loaf shape folding in the sides and ends. Pinch together the seam on the bottom. Make slits on top with a sharp knife. Place dough on a parchment lined cookie sheet and cover loosely with foil (just laying atop the dough loaves). Let the dough raise about 30 minutes. Bake for about 45-55 minutes (depending upon the size of the loaves...leave foil on bread until the last 10 minutes of baking). Remove foil in last 10-15 minutes to brown. When done, remove and let cool about 10-15 minutes before cutting or tearing off a piece!