Cranberry Pignoli Nut Bread

This bread has lots of fruit and fiber goodness here, with cranberries, pine nuts, wheat germ and rolled oats.

• Preparation Time: 30 mins
• Cooking Time: 45 mins
• Total Time: 1 hr 15 mins
• Calories: 78 Calories

Ingredients

• 1 egg
• 1 teaspoon salt
• 2 tablespoons brown sugar
• ½ cup rolled oats
• ½ cup wheat germ
• 2 tablespoons butter, softened
• 2 cups bread flour
• 1 ¼ cups warm water (110 degrees F/45 degrees C)
• 3 teaspoons active dry yeast
• 2 cups dried cranberries
• ½ cup pine nuts/pignoli

Recipe Instructions

Step 1

In a small bowl, dissolve yeast in warm water. Let stand until creamy, about 10 minutes.

Step 2

In a large bowl, combine the yeast mixture with the flour, wheat germ, oats, brown sugar, egg, butter and salt; stir well to combine. When the dough has pulled together, turn it out onto a lightly floured surface and knead until smooth and supple, about 8 minutes. Lightly oil a large bowl, place the dough in the bowl and turn to coat with oil. Cover with a damp cloth and let rise in a warm place until doubled in volume, about 1 hour.

Step 3

Deflate the dough, turn it out onto a lightly floured surface and knead in the cranberries and pine nuts. Divide the dough into two equal pieces and form into loaves. Place the loaves into two lightly greased 9x5 inch loaf pans. Cover the loaves with a damp cloth and let rise until doubled in volume, about 30 minutes. Meanwhile, preheat oven to 375 degrees F (190 degrees C).

Step 4

Bake in preheated oven for 45 to 55 minutes, or until loaf sounds hollow when tapped on the bottom.