Vegan Cranberry Walnut Bread

cranberry walnut bread7I’m a lover of anything in the form of bread.  It’s my weakness.  It can be pancakes, muffins, or biscuits… ANY type of European bread… but when you throw a loaf of homemade bread in the mix – I can’t get enough!  It’s my favorite.  When my kitchen smells like a bakery, I’m one happy girl!  I haven’t made a loaf of bread like this since I was in culinary school.  I’m taking things back to my roots, folks.  Now, I do realize this bread has to sit and rise and sit and rise and sit one more time before baking.  BUT… I promise you – It’s going to be worth the wait!!!  This bread is full of dried cranberries, walnuts, oats, and pumpkin seeds.  And did I mention it’s VEGAN?!  Eeeeeekkkk!!!  🙂 🙂 🙂  Are you as happy as I am?!  This bread could not be easier to make, too.  You can do this and you’ll be so happy you did!!!

Below are pictures of how your bread will look after it sits and rises for 4 hours.  The middle picture is after it sits for 1 hour.  It doubles in size and gets ready for the oven!  Bake that bad boy and get ready to devour it!

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Vegan Cranberry Walnut Bread

  • Servings: 1 loaf
  • Print

This bread doesn't have to be made only at Christmas! After you try this, you're going to want it year-round!

Ingredients:

  • 1 1/2 cups warm water
  • 1 packet of fast acting yeast (3/4 tbsp)
  • 2 tbsp maple syrup
  • 3 3/4 cups unbleached all purpose flour + more for dusting and kneading
  • 1/2 tbsp kosher salt
  • 1 tbsp ground flaxseed
  • 1/4 – 1/2 tsp ground cinnamon, optional
  • 3 tbsp pumpkin seeds
  • 3 tbsp rolled oats + a few pinches to put on top of the bread
  • 1/3 cup dried cranberries
  • 1/3 cup chopped walnuts

Directions:

  1. In a liquid measuring cup, add the warm water and yeast.  Whisk together and let it sit for a few minutes, then add the maple syrup.
  2. In a large mixing bowl, add the flour, salt, flaxseed and cinnamon (optional). Whisk together.  Add the yeast mixture to the flour mixture and STIR.  The dough will be sticky.  Sprinkle in a little flour at a time and knead the dough in the bowl, turning and flipping over the dough, adding just enough flour so that it’s not sticky and doesn’t stick to the sides of the bowl anymore.
  3. Pull the dough out for just a minute and grease the bowl with a little olive oil.  (I cleaned my bowl before adding the oil.)  Add the dough back to the greased bowl and cover with a towel.  Let it rise for 2 HOURS.  I know.  This part is a bummer.  Good things come to those who wait! 😉
  4. Now, put the dough in the fridge for 2 HOURS.  I know… please don’t hate me.  This gives you plenty of time to get some other yummy baked goods made!  Towards the end of the 2 hours, put the pumpkin seeds, oats, cranberries and walnuts in a small bowl and mix together with your fingers or a spoon.
  5. Pull the dough out of the bowl on to a clean surface that’s been lightly dusted with flour.  I use my fingers to flatten the dough out and add the bowl of berries and nuts to the center of the dough.  Start kneading the dough for about 20 turns making sure to distribute all of those yummy oats and berries throughout the dough.
  6. Form the dough into a loaf shape.  Place the dough seam-side-down in a lightly greased pan.  I used a large loaf pan.  Loosely cover the pan with plastic wrap and let it rest for 45 minutes to 1 hour.  (I know… I’m sorry.)
  7. About 15 minutes before your time is up, preheat the oven to 425 degrees.  Place the pan in the middle of the oven and bake for 25 – 35 minutes.  Check it at 25 minutes.  You want it to have a dark, golden color and it should rise.  Mine got a little too dark quick, so I laid a piece of foil over the top and let it continue baking.
  8. Remove from the oven and let it sit for 5 – 10 minutes before removing from the pan.  Slice it, smear it with butter and jelly (or whatever you love most) and EAT your heart out!
  9. Store leftovers in a plastic bag at room temp for a few days or freeze it.

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