I love this bread! It’s so hearty and comforting. The oatmeal takes it to a whole other level of bread bliss. Now to be fair, I’ve never made this bread with cranberries and pecans before, but since my currant version was so outstanding, I can’t imagine why this would be any different. Raisins also work well in this recipe. The original recipe is from the side of a bag of King Arthur bread flour.
I find that things go more smoothly if I have all my ingredients in front of me. It can also be helpful to have some ingredients measured out, such as your flour and almond milk, before you begin. Another trick I use during these cold months is too place my rising dough in the oven. Before placing the dough inside, I usually warm up the oven a bit by turning it on low broil for just a minute. You do not want your oven piping hot, just warm enough to give your dough an optimum place to rise. An easy way to know if it’s too hot is if the oven racks are too hot to touch with your bare hands.
If you don’t have whole wheat pasty flour, using 3 cups all purpose flour if just fine. For a slightly less sweet version, substitute plain, unsweetened almond milk for the vanilla. You can also leave out the nuts and fruit for a simpler version, your bread will still have all the oatmealy goodness.
I would love to hear about your kitchen adventure with this recipe. Happy baking!
Cranberry Oatmeal Sandwich Bread
- 2 cups unbleached all purpose flour
- 1 cup whole wheat pastry flour
- 1 cup old-fashioned oats (not quick cook)
- 2 tablespoons softened coconut oil
- 1 ½ teaspoons salt
- 3 tablespoons brown sugar
- 2 teaspoons instant yeast
- 1 ¼ cups lukewarm vanilla almond milk
- 3/4 cup dried cranberries
- 1/4 cup chopped pecans
In the bowl of your stand mixer, or large bowl if hand kneading, first combine the almond milk, brown sugar, yeast, and softened coconut oil. Add the the rest of the dry ingredients, including dried cranberries and pecans. Mix until you have a shaggy dough. Knead until it’s smooth, about 5 minutes in your mixer or 10 minutes by hand.
Place dough ball into a lightly greased bowl, flipping once to coat dough with oil. Cover loosely with cloth napkin or similar, and place in a warm, draft free place to rise for 1 hour. Dough should be puffy, but may not be quite doubled in size.
Shape dough into a log and place in a lightly greased 9×5 inch loaf pan. Cover loosely and allow to rise for 60 to 90 minutes. Dough should be crested 1 inch over the rim of the pan. Don’t panic if it’s not quite risen that much. I’ve baked many delicious breads that fell short of that goal (including today).
Towards the end of your rising time, preheat your oven to 350°F. Bake for 35 to 40 minutes. Set your timer for 30 minutes so you can check the loaf. If your bread is browning too quickly, tent it with aluminum foil and bake the additional 5 to 10 minutes.
Remove from the oven and turn out onto a wire rack to cool.