Cranberry Graham Bread

Sadly, this is one bread I actually never tried. My husband ate it for breakfast toasted and in his lunch plain. He said it was a good bread but not sweet like he had anticipated.


Cranberry Nut Bread
1 1/3 cups water
2 tsp. rapid-rising or active dry yeast
1 1/2 Tbsp. sugar
1/4 cup nonfat dry milk
2 Tbsp. butter, softened
1 1/2 tsp. salt
1 1/2 cups graham flour
2 1/2 cups bread flour
1/2 cup dried cranberries
1/4 cup roasted sunflower seeds

Heat water until warm, between 105ºF and 115ºF. Pour into warmed mixing bowl, and add yeast, sugar and dry milk. Let stand 5 minutes. Add butter, salt and graham flour and mix well. Cover and let stand 15 minutes.

Slowly add bread flour and beat until a smooth dough forms. Knead until dough pulls away from sides and is soft and springy to the touch. Knead in cranberries and seeds. Remove dough hook, cover and let rise until doubled, about 1 hour.

Lightly grease two loaf pans. Punch dough down onto lightly floured surface. Divide into two, and shape into oblong loaves. Place, smooth sides up, into pans. Cover and let rise 45 minutes.

Preheat the oven to 350ºF. Bake 30 to 35 minutes until loaves are golden. Remove from pans and cool on wire racks.