By Hand or By Machine: Cranberry Wheat Loaf

  • bakedloafcrop
  • Three Slices from Loaf
  • Unbaked Loaf in Pan
  • Slice of Bread w/ PB
  • Details
  • Related Items
LoadingAdd to favorites

Slice of Bread w/ PB

It’s been ages since I’ve posted a bread recipe and if I’m to achieve my goal of getting everyone on earth to at least once bake a loaf of bread – I’d better get moving.  This loaf is the perfect candidate for a novice bread baker as the dough is very easy with which to work and the result – delicious – is all the incentive needed to start…kneading.  It can either be made using a bread machine or by hand.  I strongly urge the latter method to the bread machine, but whatever method gets you in the kitchen to make this is just fine and dandy with me.  If you don’t like cranberries, substitute raisins or tart cherries – or leave the fruit out entirely and toss in a handful of toasted, chopped walnuts.  There’s no law against it.

Cranberry Wheat Bread
One Loaf

1 cup warm water
1/4 cup orange juice
Unbaked Loaf in Pan1/3 cup pure maple syrup
2 tbsp. prune puree
1 1/2 cups bread flour
2+ cups whole wheat flour
1 1/2 tsp. salt
1/2 tsp. cinnamon
1/2 tsp. cardamom
1/4 tsp. allspice
2 1/4 tsp. active dry yeast
1 cup dried cranberries, softened in hot water, drained and patted dry

By Machine:
Place ingredients in the bread machine in the order recommended by the manufacturer and select Sweet Bread Cycle.  If your machine has a Fruit setting, add the cranberries when you hear the signal – or about 5 minutes before the kneading cycle has finished.

By Hand:
In a large bowl, whisk together the water, orange juice, maple syrup and yeast and let sit for a few minutes – until it gets slightly foamy.  Stir in the prune puree and then add the flours, salt and spices and mix until a wet dough forms.

Transfer the dough to a lightly floured surface and knead for about 5 minutes, adding whole wheat flour as needed to keep the dough from sticking to your hands.  Lightly oil another big bowl and when the dough is smooth and elastic, place it in the bowl, cover with plastic wrap and allow to rise until doubled in size, about 1 hour.

Oil an 8 1/2 ” x 4 1/2″ loaf pan and preheat the oven to 350F.  Punch dough down and form it into a log and place in the pan.  Cover with plastic wrap and allow to rise until there’s about 1 1/2″ of dough above the lip of the pan.  Bake for 50-60 minutes or until the bread is a beautiful, deep brown on top.  I remove the loaf from the pan about 45 minutes or so into baking and place it directly on the oven rack so that the bottom crisps up.  The loaf is done when it sounds hollow when tapped on the bottom.

Allow to cool completely before slicing.

Three Slices from Loaf

Print Friendly
  1. trueindigo says:

    Oh, that recipe set my tummy to growling. My Dad loves baking with his machine so I will send him this recipe!

  2. Gabby @ the veggie nook says:

    What a great looking bread! Especially the pic of it smothered with nut butter (peanut?). Your food always looks so tasty!

  3. Sweet Posy Dreams says:

    I’m not a cranberry fan, but that top photo makes me want to take a huge bite of that bread! What a neat idea about removing the bread from the pan and letting the bottom brown. Great tip!

  4. tearoomdelights says:

    Your bread always looks outrageously good and this is no exception. Yum!

  5. Shira says:

    I am utterly hopeless at making bread! This looks wonderful!

  6. Veggiewitch says:

    This recipe looks to DIE for! I will have to try it. YUM! =0)

  7. luminousvegans says:

    Your breads always come out so perfectly shaped. It’s great that you included two methods for this.

  8. Rachel in Veganland says:

    You and your beautiful breads again! They inspire me to go and grab the yeast and the flour each time!!! That photo is so striking with the nut butter atop a beautiful little slice!

  9. inkspeare says:

    I guess I can try this recipe with gluten free flour. It looks so delicious!

  10. Richgail Enriquez says:

    You should open up a bakery! Another great bread recipe-yet again.

  11. vegancharlie says:

    Please….please stop posting delicious things :( my heart cant take it anymore lol. I want a bread machine soo bad! that sounds yummy!

  12. emmycooks says:

    I agree that making my own bread improves my quality of life (although I should quickly add that we buy plenty, too)! Today I made 5 loaves of beer bread, talk about easy, and parceled them out to the neighbors. Who doesn’t love fresh-baked bread?

  13. Shaanthz says:

    That bread looks tempting – I know what I’ll bake today. Thanks!

Fill in the Blank:

Spicy Tempeh Fajitas with Citrus-Avocado Salsa

Add to favoritesMany (many) years ago when I was living in Cincinnati – my first home-away-from-home – my friend and neighbor took me to a Mexican restaurant and suggested I order chicken fajitas.  Since my …

Print Friendly

A Doughnut with No Holes

Add to favorites“A flute with no holes is not a flute.  A doughnut with no holes is a danish.” – Ty Webb, Caddyshack I’d have to delve deep into my awkward pre-teens to explain my …

Print Friendly

VeganMoFo: Cocoa PB Balls

Add to favoritesSigh.  The last peanut-milk-meal + chocolate post of the 2012 MoFo season!  This recipe is based on Cookie Bites by Erika over at Good Clean Food.  With my first taste of those nutty-chocolatey bites, …

Print Friendly

Noon Rogani (Cinnamon Turban Bread)

Add to favoritesI subscribe to King Arthur Flour’s quarterly publication, The Baking Sheet, because I’m obsessed with breads – especially yeast breads.  And while a good majority of the offerings are not vegan-adaptable (at least …

Print Friendly

Other People’s Food

Add to favoritesThis week I’m making recipes solely from blogs I’ve discovered since creating An Unrefined Vegan and I thought I’d share a few here. I loved Fig Newtons as a kid but gave up …

Print Friendly
%d bloggers like this: