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 while preparing
the remaining ingredients.
While yeast is proofing combine 2½ cups (625 ml) of
the bread flour with the whole-wheat flour, cornmeal,
rye flour, coca powder, vital wheat, gluten 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 1
tablespoon (15 ml) at a time until a dough ball forms
that clings to the dough hook and cleans the side 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.
Shape each into a loaf 13 inches (10 cm) long by 4
inches (10 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.
325 ml
1
1
⁄
3
cups warm
(105-110°F [40 - 45°C])
water
50 ml
¼ cup molasses
15 ml
3 teaspoons active dry
yeast
681-738 ml 3 to 3¼ cups bread
flour, divided
125 ml
½ cup yellow cornmeal
125 ml
½ cup rye flour
125 ml
½ cup whole wheat
flour
45 ml
3 tablespoons
unsweetened cocoa
powder
45 ml
3 tablespoons vital
wheat gluten
10 ml
2 teaspoons instant
espresso powder
7 ml
1½ teaspoons salt
250 ml
1 cup dried
cranberries
250 ml
1 cup walnuts
30 ml
2 tablespoons walnut
oil or flavourless
vegetable oil
cornmeal for dusting
the pan
flour for dusting the
bread
Make 1 loaf, 2½ pounds (1.1 kg)
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 mixture is
foamy and bubbly.
While yeast is proofing, combine 2 cups (500 ml) of
whole wheat flour with 1 cup (250 ml) bread flour, oats,
vital wheat gluten, 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 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 1
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 8x4x3-inch (20 x 10 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
400 ml 1²/³ cups warm
(105-110°F [40 - 45°C])
water
15 ml
1 tablespoons molasses
11.25 ml 2¼ teaspoons active
dry yeast
875 ml 3½ cups whole
wheat flour
325 ml 1
1
⁄
3
cups bread flour,
divided
125 ml ½ cup regular oats
25 ml
1½ tablespoons vital
wheat gluten
20 ml
2 teaspoons salt
30 ml
2 tablespoons flax seed
oil or walnut oil
30 ml
2 tablespoons flax seeds
30 ml
2 tablespoons poppy
seeds
30 ml
2 tablespoons hulled
pumpkin seeds,
toasted
30 ml
2 tablespoons sesame
seeds
30 ml
2 tablespoons roasted
unsalted sunflower seeds
150 ml ²/³ cup slivered almonds or
other roughly chopped
nuts – optional cooking
spray or unsalted
butter for the pans
Makes 2 loaves, about 1 pound (500 g) each
