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Cape Cod Bay Brown Bread

Ingredients

  • 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
  • TOPPING:
  • 1 tablespoon 2% milk
  • 1 tablespoon old-fashioned oats

Directions

  • 1. 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).
  • 2. Turn dough onto a floured surface; knead until smooth and elastic, 6-8 minutes. Place in a greased bowl, turning once to grease the top. Cover with a towel and let rise in a warm place until doubled, about 1 hour.
  • 3. 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°.
  • 4. Brush tops with milk. Sprinkle with oats. Bake until golden brown, 30-40 minutes. Remove from pans to wire racks; cool completely.

Nutrition Facts

1 slice: 125 calories, 1g fat (0 saturated fat), 0 cholesterol, 101mg sodium, 27g carbohydrate (5g sugars, 4g fiber), 4g protein.

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