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Cranberry Walnut Whole Grain Bread Recipe

Cranberry Walnut Whole Grain Bread Recipe

By What’s Baking

A hearty, rustic loaf where tangy cranberries and buttery walnuts complement the nutty depth of whole grains, creating a perfect balance of sweetness, texture and wholesome flavor.
Difficulty:
Intermediate
Prep Time:
25 mins
Cook Time:
45 mins
Serves:
1 loaf (12 slices)
A cross-section of the Cranberry Walnut Whole Grain Bread captured in soft natural light, displaying its perfect crumb structure and vibrant red cranberry jewels against the earthy brown backdrop of the whole grain dough. The loaf sits on a weathered wooden board, with scattered whole cranberries and walnut halves artfully arranged alongside. A thin slice stands upright, revealing the beautiful distribution of ingredients throughout the loaf. A light dusting of flour on the artisanal crust catches the light, highlighting the bread's rustic, hand-crafted appearance. Steam rises subtly from a freshly cut piece, suggesting warmth and freshness.

Ingredients

<ul class="ingredients-main-list"><li class="ingredients-single-item">300g whole wheat flour</li><li class="ingredients-single-item">100g bread flour</li><li class="ingredients-single-item">60g rolled oats</li><li class="ingredients-single-item">7g active dry yeast (1 packet)</li><li class="ingredients-single-item">10g salt</li><li class="ingredients-single-item">30g honey (or maple syrup)</li><li class="ingredients-single-item">30g olive oil</li><li class="ingredients-single-item">300ml warm water (about 38°C)</li><li class="ingredients-single-item">100g dried cranberries</li><li class="ingredients-single-item">85g chopped walnuts</li><li class="ingredients-single-item">15g vital wheat gluten (optional, helps with rise)</li></ul>

Equipment

<ul class="equipment-main-list"><li class="equipment-single-item">Stand mixer with dough hook (optional)</li><li class="equipment-single-item">Bread loaf pan (23cm x 13cm/9x5-inch)</li><li class="equipment-single-item">Dough scraper</li><li class="equipment-single-item">Bench knife</li><li class="equipment-single-item">Digital kitchen scale</li></ul>
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Directions

<ol class="no-list-style"><li class="MethodStepper"><h4 class="step-title">Step 1</h4>In a large mixing bowl, combine 300g whole wheat flour, 100g bread flour, 60g rolled oats, and 15g vital wheat gluten (if using). Whisk thoroughly to ensure even distribution. The vital wheat gluten is especially helpful with whole grain breads as it strengthens the gluten network, compensating for the bran in whole wheat flour which can cut through gluten strands.</li><li class="MethodStepper"><h4 class="step-title">Step 2</h4>In a separate small bowl, mix 300ml warm water (38°C - warm but not hot to touch) with 30g honey and stir until dissolved. Sprinkle 7g active dry yeast over the surface and let sit for 5-10 minutes until foamy. This proofing step ensures your yeast is active and viable.</li><li class="MethodStepper"><h4 class="step-title">Step 3</h4>Make a well in the center of your dry ingredients and pour in the yeast mixture along with 30g olive oil. Mix with a wooden spoon until a shaggy dough forms, then add 10g salt (adding salt directly to yeast can inhibit fermentation, which is why we add it after mixing begins).</li><li class="MethodStepper"><h4 class="step-title">Step 4</h4>Turn the dough onto a lightly floured surface and knead for 10 minutes by hand (or 5-6 minutes in a stand mixer with dough hook on medium-low speed) until the dough becomes smooth and elastic. The dough will feel slightly tacky but should pass the windowpane test - a small piece should stretch thin enough to see light through without tearing.</li><li class="MethodStepper"><h4 class="step-title">Step 5</h4>Gently fold in 100g dried cranberries and 85g chopped walnuts until evenly distributed throughout the dough. Avoid aggressive kneading at this stage which could tear the dough or crush the walnuts.</li><li class="MethodStepper"><h4 class="step-title">Step 6</h4>Form the dough into a ball and place in a lightly oiled bowl, turning once to coat. Cover with plastic wrap or a damp tea towel and let rise in a warm place (about 24°C) for 1.5-2 hours, or until doubled in size. For enhanced flavor development, you can instead refrigerate the dough for 8-12 hours (overnight).</li><li class="MethodStepper"><h4 class="step-title">Step 7</h4>After the first rise, gently punch down the dough to release air bubbles. Turn onto a lightly floured surface and shape into a loaf by flattening into a rectangle roughly the length of your loaf pan, then folding the sides inward like a letter before rolling up tightly from the short end. The tighter you roll, the better structure your finished loaf will have.</li><li class="MethodStepper"><h4 class="step-title">Step 8</h4>Place the shaped loaf seam-side down in a greased and parchment-lined loaf pan. Cover loosely and let rise again for 45-60 minutes, or until the dough has risen about 2.5cm above the rim of the pan. Meanwhile, preheat your oven to 190°C (375°F).</li><li class="MethodStepper"><h4 class="step-title">Step 9</h4>Just before baking, score the top of the loaf with a sharp knife or bread lame, making a cut about 1cm deep down the center. This controlled split allows the bread to expand properly during baking instead of bursting unpredictably.</li><li class="MethodStepper"><h4 class="step-title">Step 10</h4>Bake for 35-40 minutes, then rotate the pan and continue baking for another 5-10 minutes. The bread is done when it's deep golden brown and sounds hollow when tapped on the bottom (internal temperature should reach 93°C/200°F).</li><li class="MethodStepper"><h4 class="step-title">Step 11</h4>Remove from the oven and immediately turn out onto a wire rack to cool completely, at least 1 hour before slicing. Cutting too soon will result in a gummy texture as the steam hasn't had time to escape and the starches haven't fully set.</li></ol>

Nutrition Facts (per serving)

🍽️ Serving Size: 1 slice
🔥 Calories: 210 calories
🥑 Fat: 7 g
🧈 Saturated Fat: 1 g
🍞 Carbohydrates: 32 g
🍭 Sugar: 8 g
🍗 Protein: 5 g
🫀 Cholesterol: 0 mg
🧂 Sodium: 230 mg

Chef’s Notes

A few helpful details for making this recipe.

Can I make this whole grain bread without a stand mixer?

Yes! While a stand mixer makes the process easier, you can knead the dough by hand for about 10 minutes until smooth and elastic. Hand-kneading develops a wonderful feel for the dough and many bakers prefer this traditional method for better control.

Why should I use vital wheat gluten in whole grain bread recipes?

Vital wheat gluten compensates for the bran in whole wheat flour, which can cut through gluten strands and produce denser loaves. Adding it creates a stronger gluten network, resulting in better rise, lighter texture and improved structure in whole grain breads.

How long does homemade cranberry walnut bread stay fresh?

When stored properly in an airtight container at room temperature, this bread stays fresh for 3-4 days. For longer storage, slice the completely cooled loaf and freeze for up to 3 months. Thaw individual slices as needed for perfect toast.

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