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Cranberry-Walnut Toasting Bread

 Cranberry-Walnut Toasting Bread
Looking for a great bread to start your day? My multi-grain is fabulous toasted. It is also good for sandwiches or served warm with dinner.—Tish Stevenson, Grand Rapids, Michigan
24 ServingsPrep: 30 min. + rising Bake: 45 min.


  • 6 to 6-1/2 cups all-purpose flour
  • 1 cup old-fashioned oats
  • 1/2 cup whole wheat flour
  • 1/3 cup packed brown sugar
  • 2 teaspoons salt
  • 1 package (1/4 ounce) active dry yeast
  • 2-1/2 cups water
  • 2 tablespoons butter
  • 1-1/4 cups dried cranberries or cherries
  • 3/4 cup chopped walnuts, toasted


  • In a large bowl, combine 3 cups all-purpose flour, oats, whole wheat
  • flour, brown sugar, salt and yeast. In a small saucepan, heat water
  • and butter to 120°-130°. Add to dry ingredients; beat just
  • until moistened. Stir in the cranberries, walnuts and enough
  • remaining all-purpose flour to form a soft dough.
  • Turn onto a floured surface; knead until smooth and elastic, about
  • 6-8 minutes. Place in a greased bowl, turning once to grease the
  • top. Cover and let rise in a warm place until doubled, about 1 hour.
  • Punch dough down; divide in half. Shape into loaves; place in two

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Cranberry-Walnut Toasting Bread (continued)

Directions (continued)

  • greased 9-in. x 5-in. loaf pans. Cover and let rise until doubled,
  • about 45 minutes. Bake at 350° for 45-50 minutes or until golden
  • brown. Remove from pans to wire racks to cool. To serve, cut into
  • thick slices and toast. Yield: 2 loaves (12 slices each).
Nutritional Facts: 1 slice equals 198 calories, 4 g fat (1 g saturated fat), 3 mg cholesterol, 206 mg sodium, 37 g carbohydrate, 2 g fiber, 5 g protein.