Whole Grain Pear Cranberry Walnut Bread Recipes

PEAR-WALNUT-CRANBERRY QUICK BREAD WITH VANILLA BEAN GLAZE

Steps:

• Preheat the oven to 350 degrees F. Lightly brush one 9-by-5-by-3-inch loaf pan or three 6-by-3-by-2-inch mini loaf pans with melted butter and set aside.
• Combine the flour, granulated sugar, baking powder, salt, baking soda, cinnamon and nutmeg in a medium bowl. Add the cranberries and walnuts and toss together. Set aside.
• Whisk together the melted butter, yogurt, vanilla extract, eggs and grated zest if using in a small bowl. Stir in the shredded pears. Fold this mixture into the flour mixture until just incorporated.
• Transfer the batter to the prepared loaf pan(s). Tap the bottom on a hard surface a few times and smooth the top. Bake until a toothpick inserted in the center comes out clean, 55 to 60 minutes for the regular and 35 to 40 minutes for the minis. Transfer to a wire rack to cool for 30 minutes, then turn the bread out and let cool completely on the rack.
• Whisk together the confectioners' sugar, milk and vanilla bean seeds in a small bowl.
• Pour the glaze over the bread and allow to set at room temperature, 15 to 20 minutes. Store in an airtight container for up to 1 week.

CRANBERRY WALNUT BREAD

Steps:

• Place all of the ingredients (except the cranberries and the walnuts) in the pan of the bread machine in the order recommended by the manufacturer. Select Light Crust and Sweet Cycle and press Start.
• If your machine has a Fruit setting, add the cranberries and walnuts at the signal, or around 5 minutes before the kneading cycle has finished.

WHOLE GRAIN CRANBERRY WALNUT BREAD

Steps:

• Mix the flours, salt, yeast, maple syrup and water in a large bowl. Stir to combine then use your hands to mix and form a sticky dough (see note). Don't overwork the dough - just enough to incorporate all the flour
• Add dried cranberries and walnuts working in carefully with your hands until evenly distributed throughout the dough
• Brush a large bowl with olive oil and add dough (make sure the bowl is large in size as the bread will rise quite a bit). Cover the bowl with plastic wrap, and let it rest at room temperature overnight, or for at least 8 hours
• After resting, turn the dough out onto a lightly floured surface, and form it into a round loaf. Place the dough in the lightly greased pan or a pan lined with parchment paper, smooth side up. Cover with a clean kitchen towel and let rise at room temperature for approximately 2 more hours
• Preheat the oven to 450°F. Before placing the bread into the oven, brush lightly with water all over the top.
• Bake for 30 to 40 minutes or until it is deep brown in color, and an instant-read thermometer inserted into the center registers about 205°F
• Remove the bread from the oven, turn out onto a rack, and cool before slicing.

CRANBERRY-WALNUT TOASTING BREAD

Steps:

• 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 greased 9x5-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.

WHOLE GRAIN CRANBERRY WALNUT SOURDOUGH BREAD

Steps:

• Mixing and Bulk Fermentation
• Mix all of the ingredients except the walnuts and cranberries. Cover the dough and let it sit for 30 minutes.
• Wet about 14"x18" of clean counter or tabletop and place the dough on it. Stretch the dough into a large thin rectangle. A little tearing of the dough is okay.
• See the photo gallery for a visual explanation of the following instructions. Place about 1/3 of the cranberries and walnuts onto the middle third of the dough and then fold over a side, covering the additions. Spread another 1/3 of the additions over the layered dough, and then fold over the other side of the dough. Add the remaining cranberries and walnuts to half of the dough and then fold it in half.
• Ball up the dough and return it to the bowl. Cover and let it rest 30 minutes.
• Perform one round of coil folding, partly to redistribute the cranberries and walnuts, and partly to build more gluten.
• Cover and let the dough rise until it has grown by 50-75%. In my experience, this was about 5-6 hours after the initial mixing in high 70s kitchen temps.
• Preshaping, Bench Rest, and Shaping
• Flour your countertop and scrape the dough out into it. Fold the sides into the middle and form a ball. Flip the dough onto its seam. Cover and let it rest for about 20 minutes.
• Flour the rested dough and then flip it over. For a boule, do the same process as the pre-shape, only scoot the ball around to tighten it after flipping. For a batard, gently stretch the sides outward before folding them inward and over each other, then roll the dough up from the bottom, scooting the tube until the seam is facing down. Pinch the edges closed.
• Place the dough in a floured banneton, cover and proof 1-2 hours at room temperature or overnight in the refrigerator. My dough went immediately into the refrigerator for 10 hours and was baked from the cold.
• Baking
• Preheat your oven and baking vessel to 500F for 30 minutes.
• Flip your dough onto parchment and score it. Put the dough in the baking vessel, cover it and bake for:
• 15 minutes at 500F, covered
• 10 minutes at 425F, covered
• 5-10 minutes at 425F, uncovered
• The internal temperature should be at least 205F when the bread is done. Let cool for 1-2 hours before slicing.

GINGERED-PEAR AND CRANBERRY BREAD

Steps:

• Heat oven to 350°F.
• Combine flours, baking powder, ginger and baking soda in medium bowl. Toss pears with sugars and butter in large bowl. Add egg; mix lightly. Add flour mixture; stir just until moistened. (Batter will be thick.) Gently stir in cranberries.
• Pour into greased and floured 8x4-inch loaf pan.
• Bake 1 hour or until toothpick inserted in center comes out clean. Cool bread in pan 10 min. Remove to wire rack; cool completely.