This bread makes a great sandwich with sliced turkey and havarti,
or try it toasted topped with creamy Brie.
cranberry walnut
pumpernickel bread
Place warm water, molasses and yeast in Cuisinart
™
mixing bowl. Let stand for 5 minutes until mixture is
foamy and bubbly.
While yeast is proofing, combine 3½ cups (875 ml) of
bread flour with the whole-wheat flour, cornmeal, rye
flour, coca powder, vital wheat gheten, espresso
powder, and salt. Add the flour mixture to the yeast
mixture. Insert the dough hook and mix on speed 2 for
2 minutes. Add the cranberries, walnuts and oil and mix
on speed 3 for an additional 2 minutes.
Continuing on speed 3, add the remaining flour one
tablespoon (15 ml) at a time until a dough ball forms
that clings to the dough hook and cleans the sides of
the bowl. Set the timer for 4 minutes to allow the
dough to knead. Transfer to a large bowl, cover with
plastic wrap and allow to rise in a warm, draft-free
place, until doubled in size, about 1 to 2 hours.
Divide dough into 2 equal pieces (about 1 pound 15
ounces [925 g] each). Shape each into a loaf 10 inches
(25 cm) long by 3 inches (7.5 cm) wide. Line a baking
sheet with parchment and dust with cornmeal. Arrange
the loaves equally spaced on baking sheet. Dust lightly
with flour. Cover with plastic wrap and let rise until about
doubled. While loaves are rising, preheat oven to 350°F
(180°C). Cut 4 diagonal slashes about
1
⁄
8
-inch (0.8 cm)
deep in the top of in each loaf, using a serrated knife,
razor blade or lame. Bake for 55 to 60 minutes, until
bread sounds hollow when tapped and registers 205°F
(96°C) when tested with an instant-read thermometer.
Transfer to a wire rack to cool. Bread slices best when
completely cooled.
425 ml
1¾ cups warm
(105-110°F [40 - 45°C])
water
75 ml
1
⁄
3
cup molasses
20 ml
4 teaspoons active dry
yeast
1 - 1.13 L 4 to 4
1
⁄
3
cups bread
flour, divided
150 ml
2
⁄
3
cup yellow cornmeal
150 ml
2
⁄
3
cup rye flour
150 ml
2
⁄
3
cup whole wheat
flour
50 ml
¼ cup unsweetened
cocoa powder
45 ml
3 tablespoons vital
wheat gluten
15 ml
1 tablespoon instant
espresso powder
10 ml
2 teaspoons salt
325 ml
1
1
⁄
3
cups dried
cranberries
325 ml
1
1
⁄
3
cups walnuts
40 ml
2 table
2 teaspoons walnut
oil or flavourless
vegetable oil
cornmeal for dusting
the pan
flour for dusting the
bread
Make two loaves, 1¾ pounds (795 ml) each
Seeds and nuts add to the nutritional value of this delicious bread.
mixed grain, seed
and nut bread
Place warm water, molasses and yeast in the Cuisinart
™
mixing bowl. Let stand 5 to 10 minutes until foamy and
bubbly.
While yeast is proofing, combine 4¾ cups (1 L) of
whole-wheat flour with 2½ cups (625 ml) bread flour,
oats, vital wheat gheten, and salt. Add the flour mixture
to the yeast mixture. Insert the dough hook and mix on
speed 2 for 2 minutes. Combine remaining flours and
reserve. Add the flax oil, flax seeds, poppy seeds,
pumpkin seeds, sesame seeds, sunflower seeds and
optional nuts.
Mix for an additional 2 minutes on speed 3. Continuing
on speed 3, add the remaining flour one tablespoon
(15 ml) at a time until a dough ball forms that clings to
the dough hook and cleans the sides of the bowl. Set
the timer for 4 minutes to allow the dough to knead.
Transfer to a clean bowl, cover and let rise in a warm,
draft-free place until volume is doubled, about 1 to 1½
hours.
Lightly coat two 9x5x3-inch (23 x 13 x 6 cm) loaf pans
with unsalted butter or cooking spray. Divide dough into
2 equal pieces and shape into loaves. Place in prepared
pans, cover and let rise until dough comes up over the
top of the pan by about ¾ inch (1.9 cm). While dough
is rising, preheat oven to 375°F (190°C).
Bake loaves for 35 to 45 minutes, until lightly browned
and hollow sounding when tapped. Remove from pans
and let cool on a wire rack. Bread slices best when
allowed to cool completely before slicing.
cooking spray or
unsalted butter
625 ml 2½ cups warm
(105-110°F [40 - 45°C])
water
25 ml
1½ tablespoons molasses
18 ml
3½ teaspoons active
dry yeast
1.3 L
5¼ cups whole
wheat flour
750 ml 3 cups bread flour,
divided
175 ml ¾ cup regular oats
40 ml
2½ tablespoons vital
wheat gluten
15 ml
1 tablespoon salt
45 ml
3 tablespoons flax seed
oil or walnut oil
45 ml
3 tablespoons flax seeds
45 ml
3 tablespoons poppy
seeds
45 ml
3 tablespoons hulled
pumpkin seeds,
toasted
45 ml
3 tablespoons sesame
seeds
45 ml
3 tablespoons roasted
unsalted sunflower seeds
250 ml 1 cup slivered almonds or
other roughly chopped
nuts – optional cooking
spray or unsalted
butter for the pans
Makes 2 loaves, about 1¾ pounds (795 ml) each
