Cranberry-Nut Wheat Loaf
From Tar Valon Library
This one is also from the low-fat cookbook, but again, you can't tell! It's also only 153 calories a serving.
Makes 1 loaf (16 servings)
1 package active dry yeast
3/4 cup warm water (110-115 degrees)
3 Tablespoons honey
2-3 Tablespoons margarine or butter, room temperature
1-2 cups all-purpose flour, divided
1 cup whole wheat flour
1 teaspoon salt
1 cup dried cranberries (I used some frozen ones from last fall that I thawed in the oven for about 15 minutes... they worked just fine.)
2/3 cup coarsely chopped walnuts
Fat-free milk (to brush across the top and make it shiny)
Gently mix yeast, warm water and honey in large bowl. Let stand five minutes. (Try not to be creeped out by the yeast practically swarming to the honey)
Add margarine, egg, 1 cup all-purpose flour, whole wheat flour and salt, mixing until blended. (I used a wooden spoon rather than a mixer. Then I got my hands in it.) Mix in cranberries, and walnuts and the remaining flour until it makes a smooth dough.
Knead dough on floured surface until smooth and elastic, about 5 minutes.
Place in a greased bowl; let rise, covered in a warm place until it doubles in size. 1-1 1/2 hours.
Punch dough down. (It doesn't take much but it's fun too!)
Shape into loaf and place in greased 9x5 inch loaf pan.
Let stand, covered until double in size, about 45 minutes.
Brush top of loaf with the milk.
Bake at 375 degrees until loaf is golden and sounds hollow when tapped, 35 to 40 minutes.
Remove from pan and cool on a wire rack or plate.
It's yummy with a smidge of butter! It takes about 3 hours but it's so worth it