This reminds me of the brown bread my grandmother made whenever we went out east to visit. The aroma evokes fond memories of her New England home during the peak of fall. I use blackstrap molasses and agave nectar to make mine a little different without sacrificing any of the flavor. Cranberries are another special touch, but this would also taste delicious with raisins. —Kellie Foglio, Salem, Wisconsin
VERIFIED BY Taste of Home Test Kitchen
- 2 packages (1/4 ounce each ) active dry yeast
- 3 tablespoons molasses
- 2 teaspoons agave nectar or honey
- 2-2/3 cups warm water (110° to 115°)
- 1/2 cup dried cranberries
- 2 tablespoons wheat bran
- 1 teaspoon salt
- 6 to 7 cups whole wheat flour
- 1 tablespoon 2% milk
- 1 tablespoon old-fashioned oats
- In a small bowl, dissolve yeast, molasses and agave nectar in 2/3 cup warm water. In a large bowl, combine cranberries, wheat bran, salt, yeast mixture, 4 cups flour and remaining water; beat on medium speed 3 minutes until smooth. Stir in enough remaining flour to form a soft dough (dough will be sticky).
- Turn dough 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 with plastic wrap and let rise in a warm place until doubled, about 1 hour.
- Turn onto a lightly floured surface; divide in half. Shape into loaves. Place in two greased 8x4-in. loaf pans. Cover with kitchen towels; let rise in a warm place until almost doubled, about 1 hour. Preheat oven to 400°.
- Brush tops with milk. Sprinkle with oats. Bake 30-40 minutes or until golden brown. Remove from pans to wire racks; cool completely. Yield: 2 loaves (12 slices each).
Originally published as Cape Cod Bay Brown Bread in Taste of Home's Holiday & Celebrations Cookbook Annual 2017, p93