09 April 2010

Whole Wheat Craisin Bread

Delicious, delicious bread. If you love toast for breakfast, than this is the bread for you. Toast this bread until lightly golden, and top with just a little bit of butter. There is so much texture and flavor to this, even just one piece will leave you satisfied.

The original recipe called for walnuts which I didn't have on hand, but I think would be terrific in addition to the craisins, or whatever fruit or berry you have on hand!

Whole Wheat Craisin Bread
Printable Recipe
Adapted from King Arthur Flour - Whole Wheat Walnut Bread

  • 2 teaspoons instant yeast OR 1 packet active dry yeast
  • 1 1/4 to 1 1/3 cups water (start with the smaller amount)
  • 1 tablespoon vegetable oil
  • 2 tablespoons honey
  • 3 cups King Arthur 100% White Whole Wheat Flour
  • 1 1/4 teaspoons salt
  • 1 cup craisins

*The recipe directions are written for instant yeast; to use active dry yeast, dissolve it in the water first. Also, be aware that your rising times will be longer.

In a large bowl, combine all of the ingredients and stir till the dough starts to leave the sides of the bowl. Transfer the dough to a lightly floured or lightly greased surface, and knead it for 6 to 8 minutes, or until it begins to become smooth and supple. (You may also knead this dough in an electric mixer or food processor, or in a bread machine set to the dough or manual cycle). Transfer the dough to a lightly greased bowl, cover the bowl, and allow the dough to rise till puffy though not necessarily doubled in bulk, about 1 to 2 hours, depending on the warmth of your kitchen.

Transfer the dough to a lightly oiled work surface, and shape it into an 8-inch log. Place the log in a lightly greased 8 1/2 x 4 1/2-inch loaf pan, cover the pan loosely with lightly greased plastic wrap, and allow the bread to rise for about 90 minutes, until it's domed about 1 inch above the edge of the pan. A finger pressed into the dough should leave a mark that rebounds slowly.

Bake the bread in a preheated 350°F oven for about 35 to 40 minutes, until it's light golden brown. Test it for doneness by removing it from the pan and thumping it on the bottom (it should sound hollow), or measuring its interior temperature with an instant-read thermometer (it should register 190°F at the center of the loaf.) Remove the bread from the oven, and cool it on a wire rack before slicing. Store bread in a plastic bag at room temperature.

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