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Whole Wheat Walnuts with Cranberries

SERVES: 2 Loaves

 

INGREDIENTS:

2 1/2 cups all-purpose flour

2 cups whole-wheat flour

2 teaspoons salt

1 (1/4-oz) package fast-acting yeast

1 cup warm water

1/2 cup warm milk

1/4 cup molasses

5 tablespoons unsalted butter, softened

2 1/2 cups walnuts, lightly toasted and coarsely chopped

1 1/2 cups dried cranberries

 

INSTRUCTIONS:

In a medium size bowl, whisk together flours, salt, and yeast.


In a separate bowl, whisk together water, milk, molasses, and butter until combined well.


Combine with flour mixture until a wet dough forms.


 

Add walnuts and cranberries, stir.


Turn out dough onto a lightly floured surface and knead, for about 7 to 10 minutes.


Form dough into a ball and put in an oiled bowl, turning to coat, then let rest in bowl, uncovered, at room temperature for 10 minutes, make sure the area you let the dough sit is draft free.


Divide dough in half and form into 2 balls.


Arrange about 4 inches apart on a large baking sheet.


Loosely cover with oiled plastic wrap and a kitchen towel and let rise in a draft-free place at room temperature until doubled, about 1 hour.


Preheat oven to 425°F, on lowest rack.


Lightly sprinkle dough with some flour and bake for 20 – 25 minutes; bread should be golden and bottoms sound hollow when tapped.


Transfer to a rack to cool.

Posted by: / June 04, 2010

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